Pineapple Cream Cake

Servings : 7-8" round cake

This recipe is a twist on my Strawberries and Cream Sponge Cake Recipe. In place of the strawberries, I have used pineapple and have made some slight modifications to the syrup used for moistening the sponge. Light as air and fluffy as cotton, each bite of this heavenly cake is in perfect balance. Since this is actually a sponge cake, one can have it without too much guilt over the calories.


  • 3 eggs
  • 1/2 cup caster/grinded sugar (100 gm)
  • 3/4 cup cake flour (90 gm)
  • 1 tbsp. butter (15 gm)
  • 1 tbsp. milk
  • 1/2 tsp. vanilla essence

Additional Ingredients

  • 2 cups whipping cream (400 ml)
  • 2-4 tbsp. icing sugar
  • 1 tsp. vanilla essence
  • 1 can of pineapple rings
  • 6 tbsp. drained pineapple juice from the can
  • 3 tbsp. sugar


If you don’t have cake flour, you can make it by removing 1 and a half tbsp. of flour from the measured amount mentioned above and replacing it with 1 1/2  tbsp. of corn flour/cornstarch and a pinch of salt. Sift the two together a couple of times to make sure all is well combined.

Reserve 2-3 pineapple rings for the top garnish. Cut up the remaining into small pieces and drain well. You will need approximately 1 cup of chopped pieces for the cake center.

Warm the pineapple juice in a small bowl in the microwave, then add the sugar and stir until it dissolves. Set this aside to cool for later.

Prepare your cake pan by lining it with grease proof paper and greasing it to make sure the cake doesn’t stick. I used an 8 inch pan. You can use a slightly smaller one if you want a higher cake.

Preheat your oven at 170 C.

Put the butter and milk into a small bowl and set aside.

Sift the flour twice to aerate it and set aside.

Put the eggs in a big glass bowl, then add the sugar. Beat the eggs for 30 seconds. Then dip the bowl in a pan of hot water and keep beating on high speed for 2 minutes. Make sure that the egg mixture doesn’t get too warm, if you stick your finger in it, it shouldn’t be too warm. Remove from the hot water and now put the small bowl of butter and milk into the hot water and leave it there for the butter to melt slowly.

The eggs will have started expanding from the beating. Keep beating for about 4 minutes until the egg mixture resembles cream. The beaters should leave streaks in the mixture as you whip, like how whipping cream looks at the ‘soft peak’ stage.

Once you have reached this consistency, remove the beaters and use a whisk. Whisk the egg mixture for a few seconds.

Now sift all the flour into the egg mixture. Using a spatula, GENTLY fold the flour in using 30 strokes or less. If you over mix or fold too vigorously, you will lose all the air that has built up in the eggs, so be gentle.

When the flour is mixed, take the bowl of butter and milk that you had kept in the hot water. It should have melted by now. Add it into the batter. Also add your vanilla essence. Now fold again no more than 50 times or less until the batter is well combined and shiny.

Pour into the prepared pan. Pick and drop the pan twice to remove any excess air bubbles. Then bake immediately. It should take about 23-25 minutes.

Check using a toothpick or skewer, it should come out clean to indicate the cake is ready. Again pick and drop the pan twice to prevent it from shrinking as it cools.

Now turn the pan over on a cake rack but do not remove the pan. Let the pan cool down until it is easy to handle with your hands without getting burnt.

In the meantime, whip your cream with 2-4 tbsp. icing sugar and 1 tsp. vanilla essence. Adjust sweetness to your taste and set aside.

Remove the pan from the cake, remove the greaseproof paper. Cut the cake in half, drizzle or brush the pineapple syrup all over the cut halves, then add cream followed by the pineapple pieces. Cover them with more cream, put the second half of the cake and cream the top. Decorate with pineapple pieces/rings.

Chill until the cream sets and enjoy your yummy cake!

Enjoy! 🙂

58 thoughts on “Pineapple Cream Cake
58 Replies
  • Assalam o alaikum faiza.i
    Assalam o alaikum faiza.i tried ur this yummy pineapple cake recipe and it turned out very dekicious.soft and yummy…but the problm is that it didnt rise was a flat cake.i used all purpose flour with cornflour and salt instead of cake flour.i think tat i should add baking powder as well.plz tell me the exact quantity of baking powder for this recipe

    • W/Salaam. This cake does not
      W/Salaam. This cake does not require any baking powder at all. It should rise well just from the eggs. If it was flat it means you either did not beat the eggs well enough or overmixed the batter after adding the flour. You need to ensure you do not do these two things and the cake will be perfect.

  • dear fauzia
    dear fauzia
    my cake is not rise up properly dear. cake is congested not light and airy. fauzia when i whipped the eggs it goes in huge volume n when i add the flour in it goes eggs less in volume. when i reached at 10 stroke point to mix the flour it goes less in volum .plz guide.( iused rubber saptula to mix it with very gentle hands)

    • Hi, normally the batter does
      Hi, normally the batter does deflate a little bit but not that much the way you described. Do try again, make sure the eggs are completely fresh and at room temperature when you start. And fold the flour in very very gently.

  • Hi Fauzia,
    Hi Fauzia,
    I wanted to ask about the whip cream. When I beat it with sugar it rises and I can put it easily on the cake, even decorate it as well. But after sometime when it is in the fridge the cream starts to become runny and all the decorations on the cake become flat. Need to know what wrong am I doing here,

  • Aoa, what’s whipping cream? i
    Aoa, what’s whipping cream? i mean we only get heavy cream(40%) here in Pakistan and when i beat it even for 15/20 mins or longer its still runny in consistency no stiff peaks or even soft peaks. what should i do?

    • W/Salaam, whipping cream is a
      W/Salaam, whipping cream is a heavy cream that is ideal for whipping to top cakes and desserts. Not sure about the brands available in Pakistan, please refer to my notes on whipping cream in this cakes folder on how to ideally whip cream so that it turns out perfectly.

  • I had tried this recipie. Bt
    I had tried this recipie. Bt mra cake teek ni bna… Kacha reh gya hy. Phoola bhi ni. Oper sy pak gya tha nechy sy bilkul kacha ta. Although i had followed the recipe as it is. Wat was its reason? Plz help me to figure it out. Waiting

  • Hi Fauzia.
    Hi Fauzia.
    First of all want to let u know that u r an amazing lady posting awesome recipes ! U have made cooking so easy and fun:)
    Plz let me know if it’s imp to beat the eggs in a warm bowl since I have the beater attached with my food processor and can’t put the whole thing in warm water.

  • Hi Fauzia!
    Hi Fauzia!
    So my experience with this cake didn’t turn out well. First of all at the beating stage, my eggs started expanding but didn’t resemble cream at all. I beated the eggs for more than 5 minutes but they remain same infact they were too watery. And I think just because of that my cake sank down and didn’t rise at all. I am beginner at baking, would really appreciate my correction and some guidelines 🙂 but I must except this cake your recipes always turn out fabulous.. Thanks

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