Pineapple Cake Recipe

Easy Bake Pineapple Cake in Cooker:


Maida/ Flour            ——-1 CupOil                                     ——–½  Cup
Baking Powder         ——-1 TspEggs                                   ——–4 Nos
Baking Soda             ——–½  TspWhole Pineapple crush  ——-8 – 10 Tbsp
Salt                            ——-PinchPineapple Essence           ——-1 Tsp
Powdered Sugar      ——-1 CupYellow Gel Color            ———3 Drops

Sugar Syrup:

Sugar – ½ cup

Water  – ¾ cup


White Chocolate –  200gm

Dark Chocolate –  200gm


  • Place the cooker on the gas stove after removing the gasket and whistle and preheat the cooker for 10 minutes and place a round hot plate stand inside the cooker.
  • Grease 7 inch cake mould with oil/butter and place the butter paper in it.
  • In a bowl mix flour, baking powder, baking soda, salt and sift it 3 times.
  • In another bowl mix together eggs, pineapple essence, sugar and oil.
  • Mix the dry ingredients step by step into the wet ingredients and mix until all the ingredients are incorporated.
  • If the batter is too thick, you can add milk to it. Ensure that batter should not be too thick nor too loose.
  • Pour the batter into the mould and tap it 10 -20 times and place it over the plate stand inside the cooker.
  • Bake for 45 -50 minutes or until a skewer inserted comes out clean.
  • Flip the cake , remove the lining paper and allow it to cool completely before using it with any other filling and frosting.
  • You can also wrap it up in cling wrap and refrigerate to use it later.
  • Cut the cake into  four layers and apply sugar syrup, whipping cream and pineapple crush in each of the layers and cover the whole cake with whipping cream.
  • Place the cake in the refrigerator for 20 minutes and apply a second coating and store it in the refrigerator.
  • Pour fresh cream into a saucepan over medium heat, heat until just boiling, remove from heat, add white compound chocolate and whisk until chocolate is melted and blended into the cream.
  • Once the cake is set, pour white chocolate ganache mixed with 2 drops of yellow gel color over the cake. Ensure that ganache is still lukewarm.
  • Melt white and dark compound chocolates and once it’s lukewarm pour it in the mini chocolate moulds and keep it in the refrigerator for 5 minutes. Once set, they can be used for decorations.
  • Place the white chocolate and dark chocolate decorations made using mini chocolate moulds and heart moulds over the cake.
Recipe by:
Ms. PVS Gayathri
Home Baker
Cochin, Kerala



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