Eggless Pineapple Cake
Eggless Pineapple Cake is an easy and delicious dessert recipe and this can be served any time of the day, and for any party occasion.
- 1-1/4 cups all purpose flour (plain flour, maida)
- 1/2 can (7oz) sweetened condense milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cardamom powder
- 1/4 tsp salt
- 1/2 cup melted butter
- 1 can 20oz crushed pineapple
Preheat the oven at 325 degrees (F).
- Grease 8×8 inches cake pan
- Drain pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
- Sift together flour, baking powder, baking soda, cardamom and salt in a bowl.
In center part of the flour mix, add ½ cup pineapple juice, ½ cup pineapple chunks, butter, and condense milk. Gently fold every thing together.
- Pour the mixture in greased cake pan.
- Bake for about 25 minutes, or until cake starts leaving the pan from sides and an insert knife in the center of the cake come out clean.
- Remove the cake from the oven and let it cool off for few minutes only.
- Run a knife around the edges to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate.
Prick the cake several places with a fork. Brush the top of the cake generously with the leftover pineapple juice while still hot.
- Let cake cool before slicing the cake..
Delight in Eggless Pineapple Cake
Eggless Pineapple Cake is a delicious and moist cake that's perfect for any occasion. This eggless pineapple cake recipe combines the tropical flavor of pineapples with a soft, fluffy cake base, creating a dessert that is loved by everyone.
The Essence of Eggless Pineapple Cake
The essence of eggless pineapple cake lies in its moist texture and refreshing pineapple flavor. Made without eggs, this cake uses ingredients like condensed milk to achieve the perfect texture. The sweet and tangy pineapple chunks throughout the cake add a burst of flavor, making it a delightful treat. This dessert is often enjoyed as part of Indian baking recipes and is a favorite in many households.
Origin and Popularity
Eggless cakes have become increasingly popular in many parts of the world, especially in India, where dietary preferences are often for easy vegetarian desserts. Pineapple cake, with its bright and tropical flavor, has found a special place in the realm of eggless baking. This pineapple cake dessert is a perfect party recipe for birthdays, celebrations, or simply as a sweet treat, fitting well to be a Kid-Friendly recipe.
How to make the Recipe:
To make an eggless pineapple cake, preheat the oven to 325°F (163°C) and grease an 8x8 inch cake pan. Drain pineapple chunks using a strainer, allowing the juice to drip through without squeezing; both the juice and pineapple chunks will be used later. In a bowl, sift together flour, baking powder, baking soda, cardamom, and salt.
In the center of the dry ingredients, add ½ cup of pineapple juice, ½ cup of pineapple chunks, melted butter, and condensed milk. Gently fold everything together until well combined. Pour the mixture into the greased cake pan and bake for about 25 minutes, or until the cake starts to pull away from the sides of the pan and a knife inserted into the center comes out clean.
Remove the cake from the oven and let it cool for a few minutes. Run a knife around the edges to loosen the cake, place a flat plate over the pan, and turn it over to transfer the cake onto the plate. Prick the cake in several places with a fork and brush the top generously with the leftover pineapple juice while still hot. Allow the cake to cool before slicing.
Why You’ll Love This Recipe
- Moist and Flavorful: The combination of pineapple and a soft cake base creates a moist and delicious dessert.
- Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for bakers of all levels.
- Perfect for Any Occasion: Ideal for birthdays, parties, or a special treat for your family.
- Eggless: Suitable for those with egg allergies or dietary restrictions, fitting into Vegetarian and Healthy Recipes categories.
Variations of Recipes from Manjula's Kitchen reveal a treasure trove of other delicious recipes that you might enjoy. Here are some related recipes that you might find interesting:
- Khasta Kachori: Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside.
- Aloo Chaat: Tangy and spicy potato salad, a popular street food made with crispy potatoes and a variety of chutneys.
- Batata Vada: Spiced mashed potato balls coated in a gram flour batter and deep-fried, typically served with chutney.
- Gobi Manchurian: Cauliflower florets battered and fried, then tossed in a tangy and spicy Indo-Chinese sauce.
- Paneer Tikka Masala: Marinated paneer cubes cooked in a creamy tomato-based gravy, a rich and flavorful dish.
Serving Suggestions
Eggless pineapple cake can be enjoyed in various ways:
- With Whipped Cream: Serve with a dollop of whipped cream for added indulgence.
- As a Tea Cake: Enjoy a slice with your afternoon tea or coffee.
- For Celebrations: Perfect for birthdays, anniversaries, and other special occasions.
- With Ice Cream: Pair with a scoop of vanilla ice cream for a delightful dessert.
Tips and Tricks
To perfect your eggless pineapple cake recipe, consider these helpful tips:
- Use Fresh Pineapple: Fresh pineapple chunks add a burst of flavor and moisture to the cake.
- Avoid Overmixing: Mix the batter just until combined to ensure a soft and fluffy cake.
- Grease the Pan: Ensure the baking pan is well-greased to prevent the cake from sticking.
- Test for Doneness: Use a toothpick to check if the cake is done. It should come out clean when inserted into the center.
FAQs
Can I Use Canned Pineapple?
Yes, you can use canned pineapple. Make sure to drain the syrup well before using the pineapple chunks in the cake.
How Long Does Eggless Pineapple Cake Last?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Is This Recipe Vegan?
To make this recipe vegan, use plant-based yogurt or condensed milk and a vegan butter substitute.
Can I Add Other Fruits?
Yes, you can add other fruits like mango or berries to create different variations of the cake.
How Can I Make the Cake Gluten-Free?
Use a gluten-free flour blend in place of regular flour to make this cake gluten-free.
Comments
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Asmita Agarwal
November 21, 2020 at 10:56 pmHi Manjula, while making frosting for pineapple cake Can we add pineapple essence so that it gives more pineapple flavor? If yes in how much quantity should it be used?
Manjula Jain
November 26, 2020 at 12:18 pmAsmita, Yes you can
Cakemeonline
August 31, 2018 at 10:49 pmNice eggless pineapple cake recipe thanks for sharing
Cakemeonline
August 31, 2018 at 10:28 pmNice recipe thanks for sharing
dipali
August 26, 2018 at 12:03 amdear manjula aunty
amazing recipe.. quick. simple and yum…
please let me know if i can store this cake out of refrigerator for how many days.. (without icing and the last moment syrup addition into pores) i want to send it for someone ..
thanks
Manjula Jain
August 27, 2018 at 1:46 pmDipali, for 2-3 days
Photo Cake Online
November 8, 2017 at 12:43 amHello Manjula Ji,
I have been following you for a long time and I love the way you cook. After watching your videos I try them. Thanks for sharing your cooking knowledge with us.
Regards.
Manjula Jain
November 10, 2017 at 12:12 amthank you
Rupa Padaki
June 8, 2017 at 1:49 pmHello,
This cake came out super good. I don’t use eggs and this recipe was so so so perfect! It rose well int he pan and tasted amazing. I used fresh whipped cream as frosting and decorated with Maraschino cherries and cut pineapple. Unbelievably good recipe. Thank you so much.
Manjula Jain
June 8, 2017 at 7:26 pmRupa, thank you it makes me happy to hear that.
Heena
February 20, 2018 at 8:23 pmMam pineapple cake.microwavemein banana hoton kitne minutes bake kare
Manjula Jain
February 20, 2018 at 11:03 pmHeena I have never made any cake in microwave, I am sorry I have no idea
CakenGifts
April 20, 2017 at 11:14 pmThis is fantastic! Not only tasty but so quick and easy
Manjula Jain
April 20, 2017 at 11:42 pmCaken, thank you
Mony
June 9, 2016 at 8:16 amDear auntiee????u r a good chef making delicious dishes i like y r all recipe????????????
Sam
May 13, 2016 at 2:10 pmHello- Can you please give me an alternative for condense milk please. I would like to try it.
Stacy B
May 28, 2018 at 6:31 amYou can use Coco Lopez, which is sweetened, condensed coconut cream.
Rahul
February 7, 2015 at 3:39 amThanks for sharing eggless cake recipe. Want to eat such yummy pineapple cake then order a cake from monginis. They provide fresh cakes at affordable cost.
Vaishali
February 4, 2013 at 6:13 pmThank you so much for this delicious recipe. I tried it and the cake turned out delicious!
I just had one comment – the 20 oz can of crushed pineapple actually gives 1 cup juice and 1 cup drained pineapple. However the recipe uses only 1/2 cup of juice and 1/2 cup drained pineapple. Did I do something different? Your response would be appreciated, thanks!
Neha
January 15, 2013 at 4:18 pmManjula Aunty I have tried many of your recipe’s and have never gone wrong. But this time this cake turned out slightly bitter not sure what went wrong.
Mahesh
December 15, 2012 at 5:32 amDear aunt
what is the difference between Baking Soda and Baking Powder.
AMAN
November 5, 2013 at 8:14 amI LIKE YOUR RECPIES
Kathleen Hawkes
October 4, 2012 at 11:04 amMy friend told me about Manjula very very nice.
surabhi
June 12, 2012 at 3:24 amdear aunty
the cake looks really lovely .
i am looking forward to preparing it today .
all the measurements are in cups and it is slightly confusing.
for maida 1 cup =128 gms
for butter 1 cup =113 gms
for juice 1 cup =125 ml.
for condensed milk half can is 200ml.
are my calculations correct?
it would be better if the measurements were in weights.
thank you
Rashmi Shekar
April 8, 2012 at 4:54 pmCan i used yeast instead of Baking powder and Baking soda?
Seema
February 15, 2012 at 8:02 amDear aunty whatever way u have mention I tried this cake receipe only diff was oven preheat I made it at 180 .c for 50 min but it wad not cooked only I tried my best my cake was burn from outside but it was not cooked from inside what to do any why it happend? Everybody shouted me at home for wasting are ingreients
vikaralibaig
March 6, 2012 at 6:18 pmu r a good chef making delicious dishes i like y r all recipe
bhawna
February 7, 2012 at 6:09 ammam plz tell me the substitute for condensed milk
Shilpa
January 8, 2012 at 10:48 pmI was so looking forward to eating this cake. It turned out bitter 🙁 The only change I made was to use a butter substitute.. Could you please tell me what might have gone wrong? Also i baked it in a 3×8 inch loaf tin and it took more than twice the mentioned amount of time to bake.
Neha
February 18, 2012 at 7:03 pmHi Shilpa
I tried this recipe and it turned out greatt..
Make sure you aren’t using too much of pineapple as excess pineapple can give bitter taste.
try it again with same recipe, I am sure it will taste yum..:
reshma
December 13, 2011 at 6:43 amhi, i would like to know if i can substitute the pineapple by fresh one ,then how to get the syrup to moistened the cake after cooking.thank you.
MANINI
November 30, 2011 at 2:58 amwhat about sugar..??
Ashwini Kumble
November 5, 2011 at 10:08 pmHi Manjula Aunty,
Are all the measuring cups that you use American standard ones?
Please reply.
Thanks
Ashwini
Manjula Jain
November 6, 2011 at 10:33 amAshwini,
Yes the measuring cups that you use American standard ones
rashmi
November 3, 2011 at 7:01 amCAN U TEACH US EGGLESS ICING FOR THIS CAKE PLEASE SO THAT I CAN MAKE THIS FOR MY DAUGHTERS BIRTHDAY …
Nicole
June 12, 2016 at 11:54 amI’m thinking just a nice cool whip topping would be good. Maybe add some fresh strawberries on top. Just a suggestion that is quick and simple.
Manjula Jain
June 12, 2016 at 10:00 pmNicole, sounds good
Wish
October 30, 2011 at 4:15 pmAunty…very glad 2 find ur website n ur taste is awesum…i just want 2 know how 2 make cream for cake….will b waiting 4 ur response…
subbuh anjum
October 22, 2011 at 12:33 amhello aunty! plz will you teach us how to make cream for cake. i am planning to give a spl surprize to my sister.
Nitiksha
October 13, 2011 at 2:58 amAunty plz rply i m waitin for ur rply…….
Nitiksha
October 11, 2011 at 10:32 pmAunty Can u plz suggest something to replace condense milk..
Actually i hav some special plans for my mom’s birthday which falls on 15 October
Jaya
October 5, 2011 at 5:27 pmRashmi, either is fine. You won’t taste any difference.
rashmi
October 5, 2011 at 7:54 amcan i use salted butter instead of unsalted butter
Priya
October 1, 2011 at 1:28 pmHow many does this cake serve?
pooja garg
September 30, 2011 at 3:14 amHello auntie ji
we dont have a microwave
can u suggest me any idea of making this cake without oven
thanks
pooja.p.jain
September 12, 2011 at 9:26 amthe cake was gud nd d decoration was also equally good
but the problem was that it was very bitter
i would want to know the reason for this
Preeti
August 23, 2011 at 9:25 pmHello Auntie
Your website here says 1-1/4 cups of maida but your video says 1 + 1-1/4 cups maid a. I made last cake looking at your video and this one I am following your website. I think my proportions are wrong now. My cake is still in oven and I guess it won’t come out well.
Please correct the error on your website so that others dont get confused like me.
Manjula Jain
August 23, 2011 at 9:36 pmPreeti,
Somewhere you misunderstood it 1 and 1/4 cup of flour.
Khushboo
August 6, 2011 at 12:21 pmHi,
Tried your recipe today. I am vegan so I replaced butter and milk with vegan alternatives along with little egg re-placer… The cake turned out to be amazingly delicious! Ur tip of adding little pineapple juice in the end over hot cake rocks!!
Thank you so much…..u r a *star*
Lots of luv 🙂
Manu
June 17, 2011 at 8:44 amhi aunty i just wanted to knw tat on which mode this cake can be cooked in microwave and for how much time thanks …MANU
Yasmeen
June 17, 2011 at 5:57 amDear Aunty,
After viewing your pineapple cake, I tried sending you an email asking if orange cake would turn out same replacing pineapple. Since, I didnt hear from you and decided to try one by myself..I would luv to share with you the same.
Ingredients:
8 ounces self raising flour
1 tsp baking powder
pinch of salt
5 ounces sugar
1 tsp vanilla essence
zest of 1 orange
half cup orange juice
half cup thick cream
5 table spoon unsalted butter
200 g choco chip
Beat butter and sugar until creamy and than add vanilla essence followed with orange juice thick cream and zest and mix well.
Sift the flour and mix it to the above batter along with baking powder and a pinch of salt. Add the choco chips and spread evenly on the prepared tin. Make sure to grease the tin with butter prior than putting the mixed batter. Preheat oven on 300 f and bake for 25 mins or until skewer inserted is clean..
Enjoy
Yasmeen
Manjula Jain
June 17, 2011 at 6:38 amYasmeen,
Thank you recipe looks good, I will give it a try.
nitesh bharat
June 7, 2011 at 8:24 pmhelo mam,,
i want to ask you on which mode of oven we should prepare the cake either it is microwave mode or convection mode or grill mode or any combination such as… micro+conv or micro+grill….
i make cakes bt they dont come out to be satisfactorily… i make them in aluminium trays… also some times the cake is not fully baked from inside and i make cake on convection mode.. whether we should prepare cakes on grill under convection mode or not????
i also cover the aluminium tray, in which i make cake with pierced aluminium foil….. bt the result is not good….
please help maam…
Thank you
sonal kaweri
May 31, 2011 at 8:15 amcan i replace pineapple to mango for mango cake n if yes than hw many mango i hv 2 use please replay fast . thank you
Uma
May 23, 2011 at 11:30 pmHello Aunty,
Please tell me can I use milk(with some suger in it) instead of condense milk….n butter can be replaced by vegetable oil…
Waiting for reply
Pallavi
May 18, 2011 at 12:04 pmhello Manjula ji
I tried this cake n it was really great..I need help..I want to know where do you get the cool whip/whipping cream from n which brand? I got once but it was not like yours..it was too watery..
Parul
May 5, 2011 at 7:53 pmHello Manjulaji,
I was thinking about making this cake tomorrow for about 10-15 people using 9″ cake pans. Could you please post the recipe to accommodate that many people? Also, can I substitute the condensed milk with vanilla pudding and evaporated milk? Will still be soft?
Thanks in advance!!
Lakshmi
May 5, 2011 at 5:54 amManjula ji,
Thank you for this wonderful recipe. My child has egg and nut allergies – so I am always looking for eggless recipes. This tastes awesome. I wanted to make this for a Birthday party – I was wondering if I can double this recipe without changing the oven temperature and timing.
kazza
April 26, 2011 at 5:02 pmHello aunty,
Your recipes are awsome.You teach like a mother, each n everything.I tried all of your rice recipes.aunty i couldn’t find baking powder on indian store so plz let me know from where i can get that or only baking soda can do….please guide.
Lakshmi
May 5, 2011 at 10:38 amYou should be able to get baking powder in regular grocery stores. Most of them usually carry KRAFT’S Calumet Baking powder. Has always worked for me (make sure to check the expiration date).
sowa
April 16, 2011 at 5:02 amManjula, J like wery much this cake. This looks very interesting
Yasmeen
March 28, 2011 at 6:06 amHi…
The cake look tempting. Just wondering if I substitute pineapple with orange than will it turn out gud.. Please advice.
Yasmeen
March 28, 2011 at 6:04 amHi…
The cake looks tempting. Just wondering if I substitute pineapple with orange than will it turn out gud.. Pls advice
Madhumitha
March 17, 2011 at 2:13 pmAunty,
Can you have more cake making videos posted? the ones which has some fillings would help…
Urza
March 3, 2011 at 11:14 amHello Manjula Aunty,
I was just curious to know whether I can use fresh pineapple and crush them rather than using a canned one?
Manjula Jain
March 3, 2011 at 7:37 pmUrza,
Fresh crush pineapple will work.
Deepti
February 17, 2011 at 6:21 amManjula Aunty,
You are the best!! I have tried a coupld of your recipies and your recipies always come out great. I love your website!! This cake recipe is awesome.
tootsie
February 11, 2011 at 7:21 pmHello Aunty,
I love your website, i tried your pineapple cake recipe and it was absolutely delicious… thanks a lot for the wonderful recipe : ) I also tried your jalebi and loved it …. keep posting yummy recipes like this…
Contest 2011 January Winners | Manjula's Kitchen | Indian Vegetarian Recipes
February 2, 2011 at 11:31 pm[…] only – the recipes are all created by Manjula (Corn Bruschetta, Chum Chum, Nan Khatai, Eggless Pineapple Cake, Pan Bhaji) and can be all found on this […]
Charlotte
February 1, 2011 at 4:11 amDear Madam Manjula,
I was just going through your pine apple cake recipe. Could u tell me the exactly how much 1 20 oz will be.
Victoria
January 28, 2011 at 7:15 pmHi Manjula!
I love your recipes, I have tried a few, they always come out good. I feel like I am right there in your kitchen learning how to cook delicious Indian food. You should get your own TV show teaching all those “chefs” how is done. Pay attention Oprah, this is your new cooking star.
sanjivni
January 23, 2011 at 8:54 pmhi..manjula auntie,
this cake i made from your recipe turned out to be great…., except for a bit part in the middle..it din’t cook well…..should i increase the bake time and reduce the temperature???
thanks for the great recipe!!
Shubha
January 23, 2011 at 8:27 amHi Manjula,
I tried this recipe.
The cake did not come out perfect, it was not baked well in the middle.
But the corners and crust were just fine. The taste was good too.
Preet
January 15, 2011 at 6:56 pmHello,
I stumbled upon your website on google search and so far loved some of the recipes that are listed and seen few videos. I have been looking for a way to make an eggless pineapple cake for quite some time and this recipe so far has been the easiest.
Thank you,
Rujuta
January 9, 2011 at 4:03 pmHi manjula aunty,
Wish u & ur family a happy new year.
i want to ask u where will i get the cake tins & which one should i purchase as i am new to USA i am not able to find such type of cake tins & i have tried many of ur recipes & it came out good . Thank you so much for ur wonderful recipes. plz let me know which cake tins will u recommend me. waiting for ur rply
Thank U
Nav Chohan
December 17, 2010 at 6:33 pmHello Auntie,
thank you so much for this delicious recipe. I have made it several times and it turns out absolutely perfect. My family loves this cake and its wonderful to have with tea or even after dinner as dessert.
I usually cut my cake into squares and serve it with one spoonful of coolwhip cream topped with the crushed pineapple and a sprinkle of crushed pistachios.
Hinal
December 4, 2010 at 1:31 amhello.
I loved the recepie but I just wanted to kno can I make the same cake with fresh pineapple?
Also i wanted to know if can i make the cake in cooker and if yes what will be the procedure?
anita
November 16, 2010 at 12:42 pmhi manjulaji,
I want to try this cake but I don’t have cake tin.Can I use those pyrex glass container for baking?If yes will there be a different temp.I have to bake it on ?
please let me know
thanks
Manjula Jain
November 16, 2010 at 12:56 pmAnita,
You can use pyrex may be have to bake few minutes longer.
Dominique
November 8, 2010 at 7:25 pmMy boyfriend and I love this cake! Instead of sweetened condensed milk I used a commercial soy creamer and added sugar until it approximated the sweetness of the condensed milk. The texture is wonderful and the cardamom level is so nice – there, but not screaming at you! haha For the top I used solid, cold coconut cream from one can of coconut milk with some powdered sugar and 1/2 vanilla bean (scraped) and whipped it just like cream in my stand mixer. I’ll be making this a lot. Thanks for the recipe!!
Chen
November 7, 2010 at 8:28 amCan I substitute oil for melted butter?
Avanisa
October 19, 2010 at 3:40 pmHi Aunty,
Can I substitute milk + sugar for condensed milk? (my son is allergic to dairy products) If so, can you suggest me the equilvalent proportions?
thanks in advance,
Avanisa
vidula
October 9, 2010 at 9:15 pmThanks aunty for the wonderful eggless recipe as I hate the smell of eggs.My cake came out really well but my batter was runny unlike yours which seems a littlte stiff.Also I felt that the cake was a little more moist than required.Where can I have gone wrong?
Indianapolis Wedding Cakes
October 3, 2010 at 3:22 pmOMG, Pineapple cake is one of my all time favorites! Never seen it made eggless before though! Might have to give this a try to see how it turns out. Thanks for the great post!
Prasanna
September 30, 2010 at 8:42 amHi Manjula Anuty,
I am amateur baker. Is this the recipe for pineapple cool cake that we get in India? Am just curious.
Thanks
Prasanna
Manjula Jain
September 30, 2010 at 8:48 amPrasanna,
This is not the same.
swa
September 30, 2010 at 12:25 amI dont have baking soda. what can i use. any alternate for that
Sri
September 18, 2010 at 3:16 pmHello Manjula Aunty,
I made the Eggless Pineapple cake for my husband’s birthday, was it a hit! more than a hit!!!! I had also invited our friends and all loved it……
Thank You for sharing such a wonderful and simple cake recipe!
I was also curious to know whether pineapple can be subsituted with other fruits?
Jyoti
September 14, 2010 at 12:35 pmHello Manjula Aunty,
I tried your eggless pineapple cake recipe and it turned out very well.
Just wanted to ask you to make a cake for 20+ people do i need to double all the ingredients as mentioned above.
Please reply.
Thanks,
Jyoti
Manjula Jain
September 14, 2010 at 3:16 pmJyoti,
Double the ingredients and use the larger baking pan.
ashwini
September 1, 2010 at 1:30 pmhi manjula, i tried your eggless pineaple cake for my son who cannot eat egg as he is allergic to it. He enjoyed it n so did my whole family,thanks a lot
ashwini
Liane Albert
August 17, 2010 at 6:36 amSarita,
I also noticed in your mail to Manjula that you stated
“I put it in oven with 375 deg as u said,within 5 min cake’s top layer becames black”
If you notice – Manjula’s recipe says 325.
That still should NOT have caused your cake to burn so quickly within the first five minutes but …… double check your temperature as always.
Hope this helps!
Liane Albert
August 17, 2010 at 6:14 amSarita,
Just to be curious? Do you live in the States? People have ovens from all over the world and they can be different so I want to make sure what I’m talking about is correct. It sounds like you might have not preheated the over properly, had it on the wrong temperature or you may have somehow had it on broiler element on perhaps. The reason I say this is because I have a Viking double convection oven and when I turn my oven on to “bake” and set the temperature, while the oven is preheating, it preheats by also using the broiler to help speed up the preheating process. Once it reaches the desired set temperature, the broiler element shuts off automatically.
What happened to you – happened to me once. We’d just built and moved into our home and I wasn’t familiar enough with my oven and only after putting something in the oven to bake and not preheating the oven to the full temperature and having the top become completely black – I read my oven instructions and discovered why.
I would definitely try making the cake again but make sure that your oven is set properly and that the top heating elements are working properly (since that is where your cake burned – the top) before putting your cake in – that way you won’t waste an entire cake and wind up having it burn again.
sarita
August 16, 2010 at 4:12 amHi Manjula aunty,I have just seen ur all recps,I tried eggless pinapple cake,But I got problem,I put it in oven with 375 deg as u said,within 5 min cake’s top layer becames black ,it was smelling burning ,so i lower temp to 180 degs,and kept it for 20 min,I saw cake had risen a lot ,and taken it out an checked with knife,so it was not cooked at bootom side,so why cake might hv burnt?
Jaya
August 17, 2010 at 3:53 pmSarita, did you bake the cake too close to the top of the oven? Always bake using the rack in the MIDDLE of the oven so there is equal distance to the top and bottom of the inside of the oven.
Sonal
August 26, 2010 at 3:28 pmSarita,
In US the unit is Fahrenheit but in India all appliances have temperature in Celsius which might have made your cake burn. A friend of mine made the same mistake as she was used to 180C which is about 350 F. She did not convert and her cake did not cook properly.
Neeta
August 12, 2010 at 7:57 amThis is an excellent receipe. Made it for my husbands birthday and everyone loved it. Thanks for the wonderful reciepe.
Chavi
August 9, 2010 at 11:07 amHello Aunty,
i have a question…my oven has different symbols like top n bottom heat, bottom heat only , top heat only….which one should be set for baking a cake…
pls reply soon as i am new to baking…
thanks…n regards
Sonal
August 26, 2010 at 3:31 pmChavi,
You seem to have an OTG. It bakes excellent cake. The top heat option is for broiling, which is generally used for meats and for browning purpose. The bottom heat is used for baking. Both heat are required while making Naan or Baati. You may also search on Google as I am not an expert but have an OTG in India. Right now I am in US so have a bigger oven. Hope this helps you.
chavi
November 6, 2010 at 2:44 pmHi Sonal.
Thanks a lot for your reply..i really dont know if its an OTG because it looks like an oven to me. Its a big oven below my cooking range…but your reply is very helpful….regards
Liane Albert
July 25, 2010 at 10:05 amHi,
I have a no bake eggless cheesecake recipe that is very easy – this may work better for people here in the US or other areas as I am not sure if you’d be able to get all the ingredients / pans there. If you don’t want
2 cups grambcracker crumbs – you can buy them already crushed or crush them yourself. If you crush them yourself – make sure they are very fine.
6 Tbsp. Margarine, melted
1 cup Sugar, divided
4 pkg / blocks (8 oz. each) Cream Cheese, softened
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
TO MAKE
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
TO PREPARE THE CHEESECAKE FILLING
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended.
Stir / Fold in thawed tub of whipped topping and then gently spoon over crust.
REFRIGERATE 4 hours or until firm.
If you wish to make this a strawberry or cherry cheesecake – use one can of strawberry or cherry pie filling and top the prepared cheesecake after it’s set in the refrigerator for 4 hours or until firm and set.
Store leftovers in refrigerator.
If you wish to make a smaller version – cut ingredients in half and use a 9 inch pie plate – follow same direction just use half the amount of ingredients and prepare in a 9 inch pie plate.
Manjula Jain
July 25, 2010 at 10:26 amLiane,
This looks good I will try this soon and let you know.
Thank you,
Liane Albert
July 26, 2010 at 10:53 amThanks Manjula,
I know that you’ll enjoy it. It’s very simple. I wrote that you have to used “lite” cool whip but you can actually use any kind that you would like.
Also, if you like to have a little bit thicker graham cracker crust on the bottom you can always increase the amount of graham crackers by 3/4 cup and add another tablespoon or two of melted butter. Sometimes I also will add another half can of pie filling as well if I want more of that. It’s versatile and as cooks know – you can always play around with it. Enjoy!
Gertie
July 24, 2010 at 9:02 pmAunti, I want to thank you for this amazing recipe. My husband absolutely adores this cake. I had tried some other eggless cakes, but none had the moist consistency my husband loves. I also tried making it as an apple cake, which we also enjoyed very much. I used granny smith apples, and they aren’t very juicy, so I used apple juice from a bottle for the liquid. I processed the apples in the food processor until they were about the same size pieces as crushed pineapple. I had made those things that look like pretzels which you dip in sugar syrup, so I had syrup to spare. I used that on top of the cake by just painting it on lightly after warming it in the microwave and then sprinkled the top with a little cinnamon. Very tasty! But my husband says to be sure and tell you he likes your pineapple best. 🙂
Pinky
July 24, 2010 at 1:05 amHi aunty,
The cake came out very well and my parents liked it so much. I have a request can you also post how to make eggless cheese cake and eggless white forest cake.
Thank you.
Tajinder
June 17, 2010 at 5:56 pmHi Aunti Ji,
I am so pleased to have found your website. I have made quite a few recipes from your site and have been very pleased with the results each time. As a vegetarian it’s difficult to find good eggless cake recipes and I don’t feel egg replacers are a good substitute, but now I have found the perfect cake. Your eggless pineapple cake is the only cake that I have come across that is spongy and moist. I recently made them for my children’s 2nd and 4th birthdays. Once they were decorated they looked amazing our guests could not believe they were homemade. I was wondering can the pineapples be replaced with something else to give a different flavour? I would be very grateful if you could recommend a chocolate cake recipe. Aunti ji please post more cake recipes. Thank you.
divyamurali
June 17, 2010 at 3:41 amhai manjula aunty i have seen ur most of ur receipes i have tried that all r well and good i love it too
shree
June 16, 2010 at 5:10 amhi manju aunty….can u just tell me how to prepaire the cake with out oven?plzzzzzzz
adnan
June 16, 2010 at 12:11 amHow much minute we should cool to pour pineapple syrup, & After pouring the syrup how much time later we should cool in fridge ?
Archana Jadhav
June 15, 2010 at 3:43 amHello Auntie,
I am sorry that, i didn’t see you have already posted a cake recipe..
1) In India, I know only “amul butter” & that is “salty” so, if I don’t use salt in cake then ?
2) Have you used fresh pineapple? then how you used? I read your 1 reply that you have suggested to making “stew”. How to make “pineapple stew”?
3) Please post some more recipe of “Egg-less” cake.
Reply me as soon as possible,
Thank You.
Sonal
August 26, 2010 at 3:38 pmArchana,
You can use Amul Butter and omit the salt in the recipe. I have been preparing cakes with amul butter and it gives a unique flavor to the cakes which you’ll definitely love.
You can use fresh pineapple and crush it in a processor or chop it fine.
Archana Jadhav
August 29, 2010 at 11:42 pmHi,
Thanks A lot Sonal 🙂
Divya
May 25, 2010 at 1:38 pmHi Manju mausi,
How are you ? I am so happy to found you here 🙂 If you remember me, I am Runjhun, Battak and Anubha’s cousin – Kaju 🙂
You have no idea how badly I was searching this recipe for 4 years….my husband had it somewhere and since then, craves for it…I tried lots of cakes – Vanilla cake with pineapple etc etc. nothing worked….and FINALLY !! YAYYY !!! I made this cake, it has come exactly you have showed in the video :)…now, I am waiting to eat it…I made this for my husband’s birthday :)…it’s a ‘surprise’ bday cake for him 🙂
Hope to hear from you soon…Take care and thanks !
Kaju
Amy
May 11, 2010 at 5:18 pmDear Jain,
I was asked to make this cake for a girl I work with. I was so happy to find your website! Such clear and easy instructions. I look forward to visiting often.
Best wishes, Amy
Anne
May 2, 2010 at 4:50 pmVery taste Pineapple Cake recipe. i will make it in lunch for my Son to take School. Fruits are very good for health. Thanks.
Sheena Philip
April 28, 2010 at 4:25 amI really loved this recipe. As I am staying in a hostel I can’t make this.But I think this will be a yummy cake. I will try it out and let you know.Thanx aunty for your delicious recipe.
Nannu
April 23, 2010 at 3:29 pmHi Manjula Aunty,
I tried making this cake today and it came out perfect. It was very moist and spongy. My family loved it and especially my 2-1/2 year old son who usually does not eat anything sweet, loved it.
I wanted to ask you if I can I make Orange Cake using the same recipe, just replacing pineapple for orange.
Do reply. Thanks a ton for all your good work.
Nannu
Manjula Jain
April 23, 2010 at 6:14 pmHi Nannu,
I have not tried with orange I have tried with apples so try it and let me also know how the cake came out I really don’t see any problem.
rozy
April 18, 2010 at 6:37 pmhi , aunti ji. what is the difference between baking soda and baking powder ?
Jaya
April 18, 2010 at 8:48 pmRozy, baking soda and baking powder are similar in that they are both leavening agents, but which one is best for a particular dish is a longer answer. They are not automaticallly interchangeable. You’d be best to Google it for more complete information.
Flip in Pittsburgh
April 20, 2010 at 11:25 amBaking soda is sodium bi-carbonate. It reacts with acids to produce carbon dioxide bubbles which make dishes rise.
Baking powder is baking soda and an acid salt.
When making a dish that does not have an acid component of it’s own, you use baking powder instead.
Some recipes require both when extra leavening is required.
Leena
March 27, 2010 at 10:45 pmManjula:
Can you please mail me how to prepare icing.
Thanks
Leena
Manjula Jain
March 28, 2010 at 11:04 amLeena,
I dont make icing if I need to I use whip cream for icing.
Jaya
March 28, 2010 at 2:43 pmLeena and Swati, Here is a basic recipe for butter frosting/icing (same thing):
1) melt 1/2 cup butter in a saucepan on low heat til golden (don’t let it burn),
2) remove butter from heat,
3) sift 4 cups of powdered sugar/confectioner’s sugar (same thing) into a large bowl,
4) mix the melted butter into the sugar with a spoon,
5) Add 1 teaspoon of vanilla extract and blend,
6) mixing with a spoon or whisk, blend in about 1/4 cup of milk or light cream into the powdered sugar. Add gradually the milk or cream until the icing is of a spreading consistency (similar to a thick batter).
Spread icing evenly, but not too thick, over cooled cake and the icing will firm up after a few minutes. This recipe may make more icing than you need for this sized cake.
Note: you must use powdered sugar NOT granulated sugar.
Hope you like it. 🙂
Jaya
March 30, 2010 at 3:39 amIf anyone makes this icing recipe, let me know how you like it! Thanks.
Swathi
March 18, 2010 at 12:54 pmAunty Ji thanks for your recipe. Can you tell me how to do icing?
sushma
March 12, 2010 at 2:11 pmHello Aunty,
Can we use fresh pineaaple or we have to use canned only or can i use piniapple murrabba pieces instead of this canned pineapple
Mital
March 7, 2010 at 3:34 amCan I use ghee instead of butter?
deepal
February 20, 2010 at 6:13 amhello aunty,
love ur recipes, they r so easy n it inspires me al d more to try out new things..
one query, can i cover n bake tis on the stove top as i dont hv an oven?? and if yes how lond should i cook it on d stove and on wat temprature??
waitin for our response..
love
deepal.. 🙂
sanjay
February 17, 2010 at 8:00 pmManjula Didi tusi great ho !!!!!
i dont eat eggs so i can not eat cake but after your recipe i will make for sure
bcoz i love cake and all sweet
cinthia
February 16, 2010 at 8:00 pmThis cake is delicious and so simple to prepare. It’s the only cake I make.
Cooking Passion
February 16, 2010 at 8:33 amNo new recipies at all. This site is stagnant with nothing new
neelam
February 14, 2010 at 11:08 pmno new recipes
Arthy
February 12, 2010 at 9:27 amone of the best cakes that I have ever eaten. Texture is so soft as if lots of eggs are added. None would believe its eggless. In general I don’t like cakes. But this cake makes me have some now and then.
Saumya
February 9, 2010 at 11:56 amHi Manjula Aunty,
I must tell you that your website is really awesome. You have inspired so many like me to learn new dishes which looked impossible before seeing your site. I have tried Papdi chat, pani puri, mathri, khasta kachori, samosa, besan ladoo, kulfi, pineapple cake, gajar ka halwa, gujia, nan khatai, namak paare, bread pakora, masala french fries, spicy potatoes and many others and each one of the dishes came out perfectly even in their first trial. Special thanks for eggless cake!
Thanks a lot! You rock! 🙂
Nisha
January 28, 2010 at 3:53 pmHi,
Can you please give recipe for eggless Pound (plain) cake..??
Thanks..
Archana
January 27, 2010 at 2:48 pmDear Manjula aunty,
I love all your recipes. Thanks so much for walking me through the eggless cake recipe! I’ve been wondering for a long time how to make a good eggless cake. This time I think I will (finally!) succeed.
Thanks,
Archana
saby
January 21, 2010 at 1:02 pmhello ! as far as i know, you can improvise on a recipe, i never even heard of ghee and i like my president butter 😀 you can use crisco as an alternative i guess !
sarika
January 15, 2010 at 11:44 amhi manjula aunty,
i tried this receipe 3 to 4 times and its perfect my family loves it.
i also decorate this cake with whipping cream with some decoration.
its amazing.
thanks for sharing this awesome receipe.
sarika.
rozy
January 14, 2010 at 4:32 pmI tried this cake today and my family loves it. Thank you for your video recipe. We love all your recipes we have tried! You are an excellent cook!what is the difference between backing soda and backing powder. thanks.
Rachel Williams
December 27, 2009 at 11:20 amI tried this cake today and my family loves it. Thank you for your video recipe. We love all your recipes we have tried! You are an excellent cook!
Monali
December 24, 2009 at 2:31 pmHi,
Can any one of baking products (baking soda / baking powder) be used? If yes what should be the quantity of that one ingredient? Is there any substitute for condensed milk?
Thank you.
Deepthi
December 23, 2009 at 7:42 pmHi manjuladidi
I tried it and comeout very well. Today i tried because tomorrow xmas.
but i feel it littilebit hard. Dont know why? is it like that didi?
Anyway thanks for the receipe. and i try almost all ur sweet items like carrot halwa, apple jilabi etc. Very simple and i like ur demonstartion also. veryeasy to understand.
once more thanks didi. And
HAppyXmas and Happy New year to u and your family. God bless You.
rgds
Deep
Yummy
December 17, 2009 at 7:49 amHello Manjula ji,
Thanks for your recipe.
Yesterday night i tried this cake and i placed the cake in middle rack of the oven but it is taken around 45 min even though it is sticking to the tooth pick.
I am not comfortable with butter ,ghee smell.
so can you please suggest me any replacement for butter like veg oil,dalda.
thanks in advance
Yummy
Yummy
June 5, 2010 at 11:53 amHello Manjulaji.
I tried yesterday and it came out very well.
and i replaced butter with veg oil.
thanks for nice recepi
Mili
December 13, 2009 at 8:45 pmHi Manjulaji,
Can we use a round cake pan instead of sqaure (about 9″ in diameter)? Also, I was able to get only unsweetend crushed pineapple. Would that work for the recipe or do I need to add sugar ? Please let me know the answer to these queries ASAP as I am planning to prepare this cake or my husband’s birth-day on Wednesday :))
Thanks.
Flip in Pittsburgh
April 20, 2010 at 11:51 amA round pan would work, but generally you want to have the same thickness when poured.
8×8 = 64in^2
9 inch roiund pan = 63.62 in^2 so that should work well.
We doubled the recipe and used 9×13. (127in^2 is almost 2x64in^2)
sagarika
December 12, 2009 at 9:05 ami love the way u teach us …………….my mom learnt a lot from you …………..thanks for teaching us and plzz keep doing it for us …………….n if u can then plzz send new recipies in my e-mail id ……as i love to eat whatever u tell us n my mom trys to make it thus plzz ……………………..thanking you at last
Preethi
December 8, 2009 at 10:37 amHi Manjula Ji,
Thanks for the recipe. I tried the cake and it came out very well (made it using the Condensed milk). I would like to see if we can replace condensed milk.
Could you please tell me if we can substitute Condensed milk with any other thing.
Thanks,
Preethi.
Deepika
November 28, 2009 at 6:15 amhello aunty,
the cakes looks amazing, but in india it’s not as easy to find canned pineapples. can you please suggest a method using real pineapples. and the proportions, also what to substiute for the pineapple juice?
and when you said no mixing, only folding, won’t that lead to lumps?
sss
December 13, 2009 at 3:27 pmI am surprised you said canned pineapple not easily available in India.I am eating canned pineapple past 20 yrs.U’ll easily find them in confectioner’s shop and it is also easily available at grocerry stores.
Honey
November 24, 2009 at 11:44 pmHello Manjula Aunty,
I tried this cake and it came out wonderful.can you plz let me know that if i can vary the pineapple for mango or berries and if yes then what do i need to use instead of pineapple juice .plz do reply .
Thanks,
Honey.
rawraj
November 19, 2009 at 12:27 pmAny baking powder substitute. Why cant we use eno.
All baking powders in India contain aluminum, apart from being bad for health(would definitely keep away from kids) also adds a tinny flavor to the end product.
Any substitutes
Thanks
Rupali
November 12, 2009 at 8:13 amHello Manjula Aunty,
This is a lovely reciepe ,I tried it on my B’day & all my frnds love it.
Shivani
November 5, 2009 at 5:19 pmHello Aunty,
can u plz tell me if it is fine to use Eno in place of Baking soda??
Plz reply back..thanku!!
Manjula Jain
November 6, 2009 at 12:22 amHi Shivani, you can not replace eno fot baking soda.
anu
October 29, 2009 at 2:17 amcan we make this cake in microwave…..if yes then wat will be the procedure
Jyoti
October 21, 2009 at 10:13 amHey Manjula G,
Could you please tell, any substitute of baking powder or if i dont use it, will cake turn out good as yours?
Thanks!!
Jyoti
shailaja
October 21, 2009 at 12:34 pmI tried this y’day it came out very well. I make condensed milk also at home. I was bit skeptical b’cos I messed up with the proportions.
Preethi
December 8, 2009 at 10:38 amHi Shailaja,
Could you please send me the recipe for making condensed milk at home.
Thanks in advance,
Preethi.
saranya
January 7, 2010 at 12:58 ampls send me reciepe for making condensed milk at home…
Archana Jadhav
June 15, 2010 at 2:59 amHi shailaja,
Please tell us how you make condensed milk at home? please tell us.. Every one asking to you……….
Thank You
indulekha
October 21, 2009 at 6:39 amwhen using fresh pineapple should we stew it???
indulekha
October 21, 2009 at 6:37 amif using fresh pine apple should v stew it with sugar???i want to make this cake immediatly..so pls help…….
Manjula Jain
October 21, 2009 at 7:48 amHi Indulekha,
when using fresh pineapple you should stew it and add little sugar.
PRITI
October 19, 2009 at 9:25 amDear Manjulaben,
I made this cake for my dad’s 71st bday, we all loved it, and topped it with ice-cream and chopped canned pineapple pieces.
I just wanted to say thank you very much for sharing your receipes. I have told many of my friends and family about your site, especially those who I know do not eat onions and garlic.
You have great varieties!
richa
September 28, 2009 at 4:51 pmhello ma`am,
i made this cake n it was simply awesome. I want to try the same thing with orange now. Can i use whole wheat floor instead of all-purpose floor?
Flip in Pittsburgh
April 20, 2010 at 11:43 amMade this last night and used whole wheat flour… it came out fine!
Suja
September 26, 2009 at 3:37 pmHi Manjulaji,
Thanks for posting this recipe. I made this cake for my mom’s 69th birthday, she is a total vergetarian and she enjoyed it a lot. I did make some modifications to the recipe as per my mom’s likes and dislikes and what was available in my pantry. I used same amount of cake flour in place of the all purpose flour, I subsituted 1 cup of grated carrots for pineapple as my mom does not like pineapple and 1/2 cup water for the pineapple juice. Since I had to use water in place of the pineapple juice I added 2 tablespoons of powdered sugar. I also substituted 1/2 tsp of ground pumpkin spice in place of the cardamom powder as I did not have that in my pantry. I add 2 tablespoons of chopped walnuts and 1 tablespoon of golden raisins roughly chopped. I baked the cake in a 2 qt square corningware dish and so I had to increase the baking time to 30 minutes. All in all the cake turned out super moist and very delicious. Thanks to you for your hard work and sharing all tehse wonderful recipes with the rest of the world. My mom had given up on onions, garlic about a few years ago and now when she visits me, thanks to your website, I am able to make the same dishes for all of us and she can enjoy them too as they are all saatvik. Thanks a million.
Pooja
September 16, 2009 at 4:10 pmhi aunty,
i really like your this recipe of pineapple cake…. its awesome…
can u pls show the recipe of eggless sponge cake and eggless blackforest cake that we get in india
ASHU
September 14, 2009 at 4:50 amnamastey aunty ji ,
i want to ask that in which you have put that cake in the oven so instead of that i can use glass bowl
Ami
September 11, 2009 at 7:01 pmhi aunty..
i made this recepie but by mistake i emptied all the pineapple pieces in the batter i hope it turns out ok….i was so xcited to make it but seems it shall be a mess if not bakes properly.
neways thx Aunty 4 the gr8 recepie.
Manjula Jain
September 11, 2009 at 10:43 pmHi Ami,
What happend to cake, you know best part of the cooking is fix up your so call mess.
Dipti Malik
September 7, 2009 at 11:45 amFor your information: 1/2 cup butter = 1 stick
sonal agrawal
August 24, 2009 at 3:09 pmi made this cake…it was soft and spongy but it got spoiled the next day only 🙁
Nittu
August 24, 2009 at 6:41 pmHi sonia,even mine got spoiled in 2 days,because the cake was too moist.
sonal agrawal
August 28, 2009 at 8:03 amhmmm…i think we should have kept it in fridge..
tejaswini
August 8, 2009 at 7:58 amhi aunty
This is tejaswini from india.We are brahmins .From years we tried many recipes of eggless cakes but none was good. Aunty i tried ur recipe it came out wonderful. Thnaks aunty. I love u. Can we put other fruits instead of pineapple?.Thanks aunty
Mahalakshmi
July 24, 2009 at 10:05 amHi aunty ,
thanks for ur wounderfull eggless cake and u made my dear’s birthday
My very hearty thanks for you
Big Fan 😀
Mahalakshmi.
astha
July 22, 2009 at 9:55 pmhi aunty..
i hve microwave in ma hse..can i make it in microwave.??if yes ,can u plz gmme the instuctions…….eagerly wting for ur reply..
astha
July 27, 2009 at 3:00 amhi aunty
can u plz tell me how to prepare this in a microwave??
Sana
July 30, 2009 at 11:53 amYou can’t prepare it in a microwave. Since baking a cake takes a lot of time and continuous heat application, a cake can only be made in an oven.
Hopefully that answers your question. (:
Jyoti
October 21, 2009 at 10:11 amHi,
You can make the cake in the pressure cooker.
Jyoti
Manju
July 18, 2009 at 3:48 pmHello Manjula Aunty,
Thanks a lot for this wonderful eggless pineapple cake recipe, i tried making cake many times but every time my
cake turns to a hard cookies. But this time I follow your this recipe and first time am successful in making a yummy
delicious cake, but only problem with my cake was it was not that much brown as yours and it took 35 min in oven.
Do I need to bake it for more minutes to turn it in brown color? Please guide.
Thanks once again for your recipe now I can proudly say I can make a CAKE.. 🙂
hakashi kaushal
July 14, 2009 at 5:05 amhi aunty
plz aunty show some cakes but without oven…. plzzzzz… god bless u ..
Jaya
July 14, 2009 at 1:01 pmWhat do you mean by “without an oven”? Do you have a microwave?
Ranjana Pathak
July 8, 2009 at 12:26 amHi,
I tried your eggless pineapple recipe,it was very delitious,spongy and tasty.thankyou
manisha
July 6, 2009 at 7:23 amthankssssss ……really i tried this cake….it was fabulous…….
jeya,
June 21, 2009 at 9:18 amaunty,
thank u very much for ur effort and recipe..i tried this cake and it was awesome..
i want to heartfully thank u as u are posting recipes without onion and garlic..as we dont eat them i find ur recipes extremely useful..let God bless u.
sujatha
June 19, 2009 at 7:35 amhi aunty,
why are you not posting any recipes now a days !
we are missing your yummy dishes aunty
do start posting your recipes….
ROSHI GUPTA
June 18, 2009 at 11:23 pmHi Aunty,
I made the plain cake without any side flavour.It became very crispy from sides, little bit moist from the centre,something like cookie.Guide me where i went wrong.
Thanks and Regards.
ROSHI GUPTA
June 18, 2009 at 4:19 pmHi aunty,
Give us some more cake recipes,it’s a delight to wacth ur recipes, especially the way u teach us .It reminds me as if i am at my home in INDIA. Aunty second time i made the cake i replaced elaichi with cinnamon,and it was good too.
Thanks and Regards.
ROSHI GUPTA
June 14, 2009 at 6:21 pmHi, Aunty i have made the cake and it came out gud.May i know that can i replace anything else with baking powder and soda,other than egg in making cakes.
Thanks’n’Regards.
Champa
June 14, 2009 at 11:47 amAunty,
I made the cake today.WOW ,it is soo good.I tried every single other cake ,but nothing beats this one.
And I tried almost every recipe of yours and I don’t know how to thank you forall the effort and love from you aunty.Thank you very much.
Fatima
June 8, 2009 at 8:04 amHello all,
I would like to direct those who are interested in baking to a really good website :
joyofbaking.com
There are a number of eggless recipes too.
Everything which I have tried from this website came out simply wonderful. Just follow the recipe directions, even if you are a novice and you will not fail!!You simply have to try it!!!
Krithika
June 4, 2009 at 7:33 amHello Aunty,
I tried this cake and it came out wonderfully except that the outer layer of the cake was maroon in colour. I dont know if I had preheated the oven for a long time. Can u please let me know how long I should preheat the oven? The inner part of the cake was fluffy and soft and tasty. Am only concerned about the outer layer now. Please help.
reshma
June 2, 2009 at 11:44 pmhello anty,
how ru,i am 5ne thank u! i prepared Bengali rasgulla wow it came so well mashallah,
than i prepared at same time ras Malia DAT too came too well my hubby just loved,my both kids enjoyed eating.i called my mom i told her i have prepared dessert she was so happy to hear.thank uuuuuuuu anty once again.
i added rose water it came very good taste
reshma
June 2, 2009 at 11:44 pmhello anty,
how ru,i am 5ne thank u! i prepared Bengali rasgulla wow it came so well mashallah,
than i prepared at same time ras Malia DAT too came too well my hubby just loved,my both kids enjoyed eating.i called my mom i told her i have prepared dessert she was so happy to hear.thank uuuuuuuu anty once again.
Shilpa
June 2, 2009 at 3:01 pmHello Aunty,
I tried your recipe of cake yday and it turned out fabulous. I made a small change in it by using cooking oil instead of butter to save some fat calories.
Thank u so much for ths simple and delicious recipe… loved by all..
thanks & regards
Monika
June 2, 2009 at 1:00 pmHi Manuja
I tried your recipe….its came out so well……….Thank you so much for sharing the recipe.
Thanks
MG
sandeepa
June 2, 2009 at 4:06 amhi aunty,
can i make this cake with regular milk(whole milk) instead of condensed milk. if so,
please give me measurements for milk and sugar. Thank you.
Mrunal
May 31, 2009 at 10:44 amHello aunty,
You are too good. I tried your punjabi chole n gulabjam recepie n they turned out to be very good.
Aunty I just wanted to know, how much condensed milk should i use if i have to measure using cup.
Harpreet
May 19, 2009 at 10:10 pmLove You Aunty for all your efforts for us…
Aunty I don’t have an oven, cake I use Microwave instead.
deepa
May 18, 2009 at 1:21 pmhello,manjula aunty,
please can u teach me simple eggless cake and egg cake.i also need simple sabzi curry.i mailed u before but i didn’t get reply.i hope this time i get reply from u.waiting for ur reply.thanking you.
bye
Jaya
May 18, 2009 at 4:30 pmYou can also Google “eggless cake” and get many replies. Aunty has already written here that she does not bake much.
As for sabji curry, can you be more specific as to what you want? It’s too vague of a description. Sabji curry can be so many different dishes.
Also, check through all of her vegetable recipes here on her site.
sushmalohit
May 15, 2009 at 1:15 amhi manjula aunty,
*i wanted to try this cake but i am not getting unsalted butter wat can i do…..
*is condense milk same v call it (milk made), can i use milk made only…..
Jaya
May 15, 2009 at 7:07 pmIf you can’t get unsalted butter, then just use regular butter with salt. Not that big of a difference.
Nestle brand Milkmaid in India is the same as the sweetened condensed milk sold in the US, so yes they are interchangeable.
Flip in Pittsburgh
April 20, 2010 at 11:35 amYou can omit or reduce the salt in the recipe if you can’t find unsalted butter. That’s what i did and it came out fine.
sree
May 7, 2009 at 8:19 amhi manjula aunty,
can u please tell me how much time oven should be preheated……….please answer ,will be appreciated ……….
Jaya
May 7, 2009 at 7:27 pmIt greatly depends on the type of oven you have. Most ovens have an indicator to tell you when it is pre-heated and has reached the desired temperature.
vidya
May 6, 2009 at 6:20 pmHello Manjulaji,
How can i make this in to a sugar free cake?
thank you
Anju
May 5, 2009 at 4:46 amHi Manjulaji,
I tried making this recipie…it came out so well…thanks for sharing this wonderful recipie
with all of us. Also do teach us to prepare cakes & cookies without using a oven for those
who don’t have one.
Thanks,
Anju
Anu
May 3, 2009 at 3:15 pmHi Manjulaji,
I tried out the eggless pineapple cake today. I added all the ingredients you said. I baked it at 325 F for 25 minutes. At the end of 25 minutes, the cake was still sticky and not fluffy, so I baked it for another 5 min. I let it cool until the cake was warm to transfer it onto a plate, when I did this, the cake broke off into several pieces. I like to know where I could have gone wrong in these steps. Can you help me out?
Jaya
May 3, 2009 at 2:39 pmSubstituting apple sauce for butter is a big change in a recipe.
Thimapra
May 2, 2009 at 10:01 pmHi Manjulaji,
I tried out this cake yesterday. I added everything that you said except the butter. I wanted to make it low fat, so I added apple sauce instead of butter. The cake tasted good. But the texture of the cake was not spongy ( no holes). The cake was a lil sticky. I put the right amount of baking soda and baking powder too. What do you think could have been the reason for that?
Thank you,
T.
Farah
May 2, 2009 at 9:56 amHello Manjula Ji,
Your recipe looks awsome! My mother tried it today, only she put the over on 300 Celsius instead of Farenheit, we use Celsius here in Europe and we fergot that you work with Farenheit. Could you please next time tell us the degree’s and/or length/diameter in Metric volume also, so we don’t accidently burn the cake 🙂
Thank you Manjula, you’re our hero!
btw you remind me of my grandmother, only she is egyptian… And her cooking skills are also 5 stars 😀
gauri
April 29, 2009 at 4:09 pmur cake recipe is so simple n so good previously i have tried other eggless cake recipe but this one is just perfect n one more thing whenever i see ur videos…i just feel like that my mom is teaching me ….thanks a lot……
cinthia
April 28, 2009 at 7:13 amYum! Came out delicious! Thanks so much.
rashmi
April 25, 2009 at 5:47 amDear Aunty,
Tried the cake…just amazing like all the recipes of yours…came out prefectly..
Thanks very much aunty
Neha
April 24, 2009 at 11:20 pmHi manjula ma’am…Thanks for such a nice recipe….I am very fond of cooking and like to try out new things. I want to make cakes but i don’t have an oven.
Could u please guide me about how to bake cakes in microwave ? The microwave cooking % ge and time?
Flip in Pittsburgh
April 20, 2010 at 11:33 amMicrowave cooking times are going to vary depending on the power of your microwave. Best to experiment. This is going to make you watch the first time through.
I’d microwave on high until the batter starts releasing bubbles, then progressively lower the power level until it just under simmering. you really don’t want the batter to boil. Watch the batter and test it every few minutes for consistency/doneness. I’ve made custards in the microwave, but not cake. Not sure how it’ll work… let us know how it turns out.
Manasi
April 23, 2009 at 11:40 amNamaste Auntyji,
I tried the cake day before yesterday and came out awesome !!! We are Jains too, and so do not eat eggs.Hence there is limitation on baking.But I had canned pineapples in refridgerator since few days. The moment I saw your receipe I started to bake immediately. And my husband just loved it.( he doesen’t like sweet so much but the sugar content of your cake was perfect according to him).He carries one piece of the cake everyday to office to have in the late afternoon. 🙂
Thank You so much Auntyji you made my day !!!
Manasi Mahajan
Shamita
April 23, 2009 at 1:47 amDear aunty
could u please share the recipe of MAHARASHTRIAN BHAKARWADI…..I really love ur recipes and u r the one who teach me to make sweet dishes….Thanx alot for all ur efforts…plz reply soon for bhakarwadi
Pineapple Cake Trials And Error | Manjula's Kitchen | Indian Vegetarian Recipes
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insiya
April 22, 2009 at 3:09 pmwonderful recipe aunty,,, i read ur trails and error for pineapple cake,,, hats off to u aunty,,, u take so much pain to share ur recipe with us,, thankyou so much aunty,,, ur recipes are really very nice and simple,, i am lucky to find ur website,, thankyou so much..
Ria
April 22, 2009 at 2:28 amAmaaaaazing! I love anything with a touch of pineapple! Slurrp!! 🙂