Learn How to Make #PineappleCake Recipe, an Eggless Recipe in quick and easy method only on Variety Vantalu. <br /><br />Make this Homemade Pineapple Cake at your home and share your experience with us in the comments section below.<br /><br /><br />Ingredients:-<br />Dry:-<br />165 gms. Flour<br />110 gms. Caster Sugar<br />½ tsp. Baking Soda<br />½ tsp. Baking Powder<br /><br />Wet:-<br />60ml Yoghurt<br />60ml Vegetable Oil<br />1 tsp. Vanilla Extract<br />80ml Water<br />2 tbsp. Milk<br /><br />Juice of canned pineapples<br />Whipped Cream<br />Chopped Pineapple<br />Cherries<br /><br /><br />Method:-<br />- In a bowl mix the dry ingredients.<br />- In another bowl mix wet ingredients properly.<br />- Add the dry ingredients to the wet ones in 2 batches.<br />- Add milk if the batter is too thick.<br />- Grease a 7 inch round baking tin and place a parchment paper at the bottom.<br />- Pour the cake batter in the tin.<br />- Bake in a preheated oven at 180°C for around 25-30 minutes.<br />- Once the cake is out of the oven, cool it for 5-7 minutes and unmould it and remove the parchment paper.<br />- Let the cake cool down to room temperature.<br />- Cut the cake into halves from the middle and keep the top layer aside.<br />- Apply the juice of canned pineapples till the cake is soaked.<br />- Apply a layer of whipped cream to the base and top with chopped pineapples.<br />- Take more whipped cream and spread it on the chopped pineapples.<br />- Soak the top layer of the cake with the pineapple juice and place it flat side up on the cake and soak it again with the pineapple juice.<br />- Cover the cake with a layer of whipped cream.<br />- Refrigerate the cake for 15-20 minutes.<br />- Apply a second layer of whipped cream and flatten the top using an offset palette knife.<br />- Decorate with whipped cream, pineapple chunks, and cherries.<br /><br />Soft and creamy pineapple cake is ready!<br /><br />HAPPY COOKING!<br />
