Sunday, January 3, 2010

Eggless Pineapple Chunk Cake

Eggless Pineapple Chunk Cake:

Deliciously moist pineapple flavored cake with pineapple chunks in every bite. What could be nicer?

This recipe serves 8 people.

1 cup AP Flour.
3/4 cup butter.
¾ cup condensed milk.
5 rings of canned pineapple cut into chunks.
½ cup of pineapple juice (from the pineapple can).
½ tsp baking powder.
1 tsp baking soda.
1 tsp pineapple essence.


Take a deep bowl or container and pour melted butter in it. Add condensed milk to it and stir it nicely with a wooden spoon or a hand mixer. Add AP flour, pineapple juice, pineapple essence, baking powder, baking soda and stir for another 5 minutes till it is mixed properly. Add the pineapple chunks and fold it in the mixture.
Keep a cake container (8”x 8”x 2.5”) greased with butter and dusted with flour ready before starting to make the cake batter. Pour the cake batter into it. Insert the cake pan into an oven preheated at 200 degree C for 15 mins. Bake the cake at 180 degree C for 40-45 mins.
Using a skewer or knife check if the cake is done. Prick the skewer into the cake, if it comes out clear then the cake is ready.
Take the container out of the oven and let it cool for 10 mins. Take the cake out on a plate by turning the container upside down.
Pineapple chunk cake is very moist and it tastes best when served cold. When the cake cools down refrigerate it for 2 hours.

Slice and serve.

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