Eggless Pineapple Sheet Cake

Name: Eggless Pineapple Sheet Cake
Prep time: 10 min
Cook time: 15 min
Ingredients: 1/2 cup buttermilk; 1/2 tsp baking soda; 1/4 cup caster sugar; 1/2 cup melted butter; 1 tsp vanilla extract; 1-2 drops almond extract; 1 cup all purpose flour; 1 tbsp corn flour; 1 tsp baking powder; 1 tbsp corn flour; 1/4 teaspoon salt; 1/4 cup unsweetened pineapple juice; 1/2 cup pineapple chopped (fresh or canned); 1/2 cup butter soft; 3 cups icing sugar; 2 tbsp pineapple juice; 1 tbsp heavy cream; Green & Yellow food coloring; Optional:; Pink food coloring; Green food coloring

Fluffy and soft this eggless pineapple sheet cake recipe is so simple to make and such a refreshing summer dessert to bake. The cake has pineapple chunks and juice while the frosting has pineapple juice to make the whole dessert taste like pineapple in cake form.

I started a seasonal sheet pan cake recipe series a year ago with my orange sheet pan cake which was so simple but SO GOOD! I went on to bake many more fruit sheet pan cake recipes and this one is another addition to the series. This pineapple sheet pan cake is like those pineapple cream cake pastries you will find in Indian bakeries but has more pineapple flavor which REAL pineapple in it. I have stayed away from essence here as the pineapple does enough for the cake.

Now I have decorated the cake like I do with all my seasonal sheet pan fruit cakes and that is by attempting to pipe on the fruit. It is a little tedious effort to prepare but definitely worth it. I would suggest taking your time and not rushing the pipe here – I got impatient and you will notice some of the piped buttercream pineapples have lost their character along the way but I still think the cake gives the overall vibe. Let us get to the recipe.

What’s the difference between sheet cake and regular cake?

The main difference is the size of the pan. This cake is baked in a quarter sheet pan aka 9×13 inch if you are looking for a thicker cake doubled the batter or use a smaller tin. A regular cake will be baked in a round/square/rectangle tin. Sheet pan cakes are meant to be shallow and not tall cakes which are served in the sheet pan itself.

What is pineapple cake made of?

Pineapple cake is made of flour, baking powder, baking soda, salt, butter, pineapple chunks, pineapple essence, eggs, vanilla. These are the estimated ingredients and this list can vary depending on the recipe and its use.

What ingredients are needed to make eggless pineapple cake?

To make this eggless pineapple sheet cake we need buttermilk, baking powder, baking soda, melted butter, flour, corn flour, salt, pineapple chunks, pineapple juice, vanilla extract, almond extract. For the frosting we need butter, icing sugar, vanilla extract, almond extract, pineapple juice and heavy cream.

Do I need fresh pineapple to make this cake?

I have made this cake using fresh and canned pineapple – the result: they were both delicious. I do believe fresh pineapple gives the cake a more stronger pineapple flavor as long as the pineapple you use is ripe and sweet, the only down side with fresh pineapple is that it will only keep for 2 days in the fridge as its shelf life is much shorter.

What equipment do you need to make eggless pineapple cake?

I have mixed the cake batter in a large mixing bowl with a whisk and spatula. Bake the cak ein a quarter sheet pan aka 9×13 inch tray – this yields a thinner cake. I you are looking for a thicker cake use a smaller tin and keep an eye on the baking after 15 minutes as it will take a few minutes longer to bake. The frosting is made with an electric beater you can use a planetary mixer or a wooden spoon as well. I have frosted the cake with an offset spatula and piping bags fitted with a small start tip nozzle.

How to make eggless pineapple cake?

Preheat the oven to 180℃, brush a quarter sheet pan with melted butter and set aside. In a large mixing bowl add the buttermilk with baking soda and stir. It will get frothy and rise up. Add the sugar, melted butter and whisk well. Add the vanilla, almond extract and pineapple juice and whisk together. Add the flour, corn flour, baking powder, salt and whisk until combined. Add the pineapple chunks and fold into the batter. Pour the batter into the prepared tray and bake for 15 minutes or until a tooth pick inserted into the center comes out clean. Let it cool completely.

How to decorate eggless pineapple cake?

To make the frosting we beat the butter in a bowl with an electric beater until pale and creamy. Add the icing sugar, vanilla, almond extract and beat again until smooth and fluffy around 2 minutes. Add the pineapple juice and heavy cream, beat again until combined and smooth. Transfer 2 tbsp of the frosting to a bowl and color it with green food color. Add 4 tbsp of frosting to another bowl and color it with turmeric powder or yellow food color and transfer to a piping bag with start nozzle. Spread the remaining white colored frosting on the cooled cake – as smoothy as possible. Pipe on the little pineapples with the yellow frosting. Then pipe on the green frosting to create the pineapple tops. Cut into pieces and serve.

Storing eggless pineapple cake?

This cake is delicious the next day, always store it in an air tight container or cover the sheet pan with cling wrap and place in the fridge as the pineapple can get sour. When ready to eat allow it to come to room temperer as we cannot microwave this cake since the frosting with melt away. It keeps in the fridge for up to 7 days.

Looking for more seasonal fruit sheet pan cakes?

Now that we have covered how to make this eggless pineapple sheet cake, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

Eggless Pineapple Sheet Cake

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Decorating Time 15

Course Brunch, Cake, Dessert, High Tea, Sweet tooth, tea time

Cuisine American

Equipment

Mixing bowls
Whisk
Rubber spatula
Quarter sheet pan (9x13)
Offset spatula
Piping bags
Small star nozzle

Ingredients

Cake -

1/2 cup buttermilk
1/2 tsp baking soda
1/4 cup caster sugar
1/2 cup melted butter
1 tsp vanilla extract
1-2 drops almond extract
1 cup all purpose flour
1 tbsp corn flour
1 tsp baking powder
1 tbsp corn flour
1/4 teaspoon salt
1/4 cup unsweetened pineapple juice
1/2 cup pineapple chopped fresh or canned

Frosting -

1/2 cup butter soft
3 cups icing sugar
2 tbsp pineapple juice
1 tbsp heavy cream

Optional -

Green & Yellow food coloring
Optional:
Pink food coloring
Green food coloring

Instructions

To make the cake -

Preheat the oven to 180℃, brush a quarter sheet pan with melted butter and set aside.
In a large mixing bowl add the buttermilk with baking soda and stir. It will get frothy and rise up.
Add the sugar, melted butter and whisk well. Add the vanilla, almond extract and pineapple juice and whisk together.
Add the flour, corn flour, baking powder, salt and whisk until combined. Add the pineapple chunks and fold into the batter.
Pour the batter into the prepared tray and bake for 15 minutes or until a tooth pick inserted into the center comes out clean. Let it cool completely.

To make the frosting -

Beat the butter in a bowl with an electric beater until pale and creamy.
Add the icing sugar, vanilla, almond extract and beat again until smooth and fluffy around 2 minutes. Add the pineapple juice and heavy cream, beat again until combined and smooth.

Assemble & Decorate -

Transfer 2 tbsp of the frosting to a bowl and color it with green food color.
Add 4 tbsp of frosting to another bowl and color it with turmeric powder or yellow food color and transfer to a piping bag with start nozzle.
Spread the remaining white colored frosting on the cooled cake - as smoothy as possible.
Pipe on the little pineapples with the yellow frosting. Then pipe on the green frosting to create the pineapple tops.
Cut into pieces and serve.

Notes

You don’t have to decorate the cake with buttercream pineapples as the cake is delicious on its own.
Allow the cake to cool completely before frosting.

Annika Eats

Hi Ninja!

Eggless Pineapple Sheet Cake