pineapple cake recipe

pineapple cake recipe

This Pineapple Cake isn't anyt any exception to the magic flour, sugar, and eggs create. My brother, who isn't always a good deal of partial to overly candy desserts, is a huge fan of this cake. Not too candy and so fluffy, this Pineapple Cake is flawlessly balanced. The pineapple isn’t overwhelming. It’s subtle. Just right, in fact. Pair this fluffy cake with an similarly fluffy frosting, like an smooth Frosting, crowned off with toasted coconut for a piece of texture, and, of course, one of the pineapple’s preferred taste friends.


  • Milk
  • Curd
  • Biscuits (low sugar)
  • Butter (melted)
  • Gelatine
  • Water/pineapple juice
  • Fresh cream
  • Pineapple (crushed)
  • 1/2 tin
  • 200 gm
  • 100 gm
  • 6 tsp
  • 2 tsp
  • 1/4 cup
  • 1 cup
  • 1 cup

how to bake pineapple cheese cake?

  • Crush the biscuits finely, upload melted butter and blend well. Press this right into a greased shallow glass dish or a free backside pie dish and kick back for 15 mins.
  • Strain the dahi in a muslin fabric for 10 mins to make hung curd. Sprinkle gelatin over the water/ juice in a small bowl and region the bowl in simmering water and stir till it dissolves.
  • Whisk the hung curd and milk in a blending bowl till smooth, upload the overwhelmed pineapple, gelatin combination and blend well.
  • Whip the cream till gentle peaks shape and fold it into the above combination. Pour onto the chilled biscuit layer and refrigerate for 1-2 hours or till set.
  • Slice and Serve!
Join Now To Upgrade Your Cooking Skills With Us
connect with 1 of the best foodscentre