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Eggless Pineapple Sheet Cake

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Decorating Time 15 minutes
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.