Step 1

Remove the 2 to 3 pineapple slices from the can draining the syrup in the can itself. Finely chop the pineapple slices and set aside.

Step 2

Slice the cake with a serrated knife from the center carefully into two equal halves.

Step 3

Brush the base slice of the cake with some pineapple juice. This is an optional step. If you do not have pineapple juice, brush with some sugar water. To make sugar water, simply dissolve a 2 to 3 teaspoons of sugar in 2 to 3 tablespoons of water. Mix well and use.

Step 4

In a stand mixer fitted with the wired whip blade, whip the cream and icing sugar along with vanilla extract or pineapple essence, at high speed till you get stiff peaks in the cream.

Step 5

You can also use a hand held electric beater to whip the cream.

Step 6

Taste the whipped cream and add more icing sugar if needed.

Step 7

The cream should have stiff peaks – meaning on turning the bowl the cream should not fall.

Step 8

Mix the finely chopped pineapple with ¼ or ⅓ portion of the whipped cream in a separate bowl.

Step 9

Spread the pineapple cream frosting on the base slice evenly..

Step 10

Keep the other cake half over on top.

Step 11

Now spread the remaining whipped cream all over the cake on the top as well as the sides, with a palette knife or spatula evenly.

Step 12

Decorate the top of the cake with a few more pineapple slices.

Step 13

Keep the Pineapple Pastry in the refrigerator for 2 to 3 hours so that the cream icing sets.

Step 14

Serve the Eggless Pineapple Cake immediately.

Step 15

Or you can keep it covered in the fridge and then serve later.

Step 16

It is advisable to finish this Pineapple Cake in a day or two.