Pineapple Pastry
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Pineapple Praline Cake

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Here is the recipe…

I strongly recommend you to read the notes section before proceeding with the recipe.

Pineapple Pastry
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Pineapple Praline Gateau

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Servings: 6
Author: Maria Jose

Ingredients

For the sponge

  • 3/4 cup Plain flour
  • 1 cup + 1 tbsp Powdered sugar
  • 4 Eggs (@ room temp)
  • 1 tbsp Cornflour
  • 1.5 tsp Baking powder (leveled)
  • 1.5 tsp Vanilla essence
  • 1 tbsp Water

For the icing

  • 1.5 cups Whipping cream
  • 2-3 tbsp Icing sugar
  • 1 tin (570 gms) Canned pineapple

For the praline

  • 1/3 - 1/2 cup Sugar
  • 3/4 - 1 cup Chopped cashew

Instructions

  • To make the sponge:
  • Preheat the oven @ 180 C, 10 mins before baking.
  • Sieve the plain flour with baking powder and cornflour. Separate the white and yolks of the eggs.
  • Beat the egg yolks with powdered sugar, essence and water, till it is thick. Beat the egg whites till it form stiff peaks. Fold the egg whites into the yolk mixture, alternately with the flour mixture, very carefully and without allowing the bubbles to subside.
  • Grease and line two, 7 inch round baking tins. Pour the batter into it. Level the cake and bake immediately in the preheated oven for 15-18 mins.. Remove the cake from the tin and invert on a greased butter paper, while its still hot. Let the cake cool completely.
  • To make the whipping cream icing:
  • Whip the cream and add the icing sugar gradually. Do a taste test to see the sweetness of the icing. Whip the cream till soft peaks form.
  • To make the praline:
  • Heat sugar in a non stick pan with 1-2 tbsp water, when it start caramelises, add chopped nuts. Make sure the nuts are coated well with the caramel. Pour the praline onto a baking/parchment paper. Let it cool. Crush them using a rolling pin.
  • Assembling the sponge/cake:
  • Drain the juice from the pineapple tin and keep aside. Cut the pineapple into small pieces. Use the syrup to moisten the cake.
  • If you want a taller cake, cut each sponge into two layers. Moisten each layer with the pineapple syrup. Spread icing on each layer. Sprinkle chopped pineapple pieces and crushed praline. Place another cake/sponge layer on top of this and repeat this process, till all the layers are done.
  • Spread the icing on the top and sides of the cake. Put the praline on the sides and top. Garnish with pineapple pieces and cream. Keep in the fridge for 2-3 hours. Serve chilled.

Notes

It is better to beat egg whites first and egg yolks later, if you are using the same electric beater for both. Make sure you fold in the batter gently, otherwise the cake/sponge will become hard. The texture of the sponge very much depends on the folding of the egg whites into the batter. Grease the tins and the baking/parchment paper generously. Since there is no fat used in the batter, the cake tends to stick on to the tin, if it's not greased well. Make sure you remove the cake from the baking tins, as soon as you take it out of the oven, otherwise the cake will shrink. You can skip the praline if you dont like it and just make it a pineapple pastry. You can use fresh pineapple also, but cook it with some sugar and use it. Make a sugar syrup to moisten the cake, if you are using fresh pineapple. To make sugar syrup, take 1/2 cup sugar and 1/2 cup water and let it boil, till the sugar melts. The cake remains very moist even if you have it straight out of the fridge. You can store it in the fridge for 2-3 days in an airtight container.
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81 thoughts on “Pineapple Praline Cake”

    • Hi Suji,

      If you are using canned fruit, I guess you can use any other canned fruit instead of pineapple. If you are using fresh fruit, may be you can try mango or strawberry.

      Reply

  4. Thanks Maria for this excellent recipe. Your “Notes” are very helpful too….Tried it yesterday & it was delicious. Would be great if we could provide the quantities in grams too :-)

    Reply

  5. Hi Maria… i’ve tried few recipes of yours and all were a straight hit. i just have a doubt about the above recipe…where you have not used butter for the cake sponge. Actually i wanted to bake this cake for my husband’s birthday. Waiting to here from you. Thanks

    Reply

    • Hi Shweta,

      Thank you :) Great to know that you liked the recipes tried from here.

      Yeah, in this recipe, there is no butter. For most of the sponge recipes, it doesnt use any fat. It all depends on beating the eggwhites and folding the cake batter.

      Hope you get to make this for your husband’s b’day :)

      Cheers
      Maria

      Reply

  6. Hi Maria,

    Thank you for the beautiful way you write the yummy recipes…i have made many of your recipes and also used your blog as a quick reference when I am confused about ingredients while making a dish and referred your site to friends and family..sorry for the delayed thankyou…all i can say is ” Maria oru sambhavam aanu ktto” ..keep up the good work …God Bless

    Reply

    • Hi Prathibha,

      Thank you so much for taking time to write to me, appreciate it very much dear. I’m so thrilled to know that you’ve tried many recipes from here and liked them too.

      Thanks a lot for recommending this site to your friends n family. Oralenkilum paranjalo njan oru sambhavam aanennu, happy aayi ketto ;)

      Cheers
      Maria

      Reply

  7. Hi Maria..I made the Pineapple Praline cake…and it came out well..it was yummy..everyone loved it :) Thank you for the lovely recipe

    Reply

  8. Hi Maria..I am planning to make this cake for the weekend. I have a doubt..is the powdered sugar and icing sugar the same?

    Reply

    • Hi Nisha,

      It’s not the same. Powdered sugar has a coarse texture compared to icing sugar.

      Just grind the normal sugar in a mixie to get powdered sugar.

      Hope you like it. All the best!

      Reply

    • Hi Nisha,

      It’s not the same. Powdered sugar has a coarse texture compared to icing sugar.

      Just grind the normal sugar in a mixie to get powdered sugar.

      Hope you like it. All the best!

      Reply

  14. Hi Maria,
    I am going through your recepies for the first time and they are gr8.
    I want to make this pineapple cake, but can you tell me how can i do it in a pressure cooker or a rice cooker and also if i can make it without the eggs, using condensed milk or somehing else….thnx…

    Reply

    • Hi Smriti,

      Thanks for visiting MariasMenu! I do hope you get to try out some of the recipes.

      I havent tried baking in pressure cokker, but I’ve tried steaming a cake. Please check out the steamed honey sponge cake recipe in the site.

      Also I’ve posted eggless vanilla cake recipe, please check it out.

      Cheers
      Maria

      Reply

  15. Hi Maria,
    cngrts…u’r small li’l area is going great..Actually,I am a person who have to get inspired by u to cook.So,haven’t tried it..Was looking forward 4 this recipe..thanx..

    Reply

  16. :( tried it but dint come out well.. I understand it might be the way folding is done because everything else was exactly the same. But it would be good if you could mention some more details on which mode and how many minutes with what temperature after pre-heat…
    I got stuck was confused, if the white and yolk mixture must be folded over the flour powder? Should they be mixed? Do we have to make the flour into a batter and then fold white and yolks.
    Hope to try it later again, if i am clear of the recipe.
    I loved some of your other dishes like prawns fry and paneer biryani etc.. :) :)

    Reply

    • Hi Greeshma,

      Sorry to hear that the cake didnt come out well for you :(

      Are you referring to the oven mode, in your comment? I bake in an electric oven and I use top and bottom setting for baking. I’ve mentioned the temp in the recipe, it’s the same temp as pre heated one.

      About the white and yolk mixture. I’ve written in the recipe, that egg white and flour mixture has to be folded into the yolk mixture alternately. So while doing that yolk, white and flour mixture will be combined in the end. Hope it’s clear now..

      Cheers
      Maria

      Reply

      • Thanks Maria, will try during weekends and let you know :)
        i was using microwave convection mode. but the problem could be with the way i folded the egg and four mixture.

        Reply

  17. Hi Maria Thanks so much I tried the receipe n it turned out supperb,
    I was so happy, I am baking the cake the second time for my grandson’s birthday he loves pineapple cake. God bless us.

    Reply

  18. hey maria, I am great fan of yours. I am very much interested in making this cake and I tried twice but the base became so soft that it couldn’t take its shape and it all broke. I tried making it in microwave convention mode.Is that the reason ? As per instruction I followed the ingredients perfectly but still in vain.

    Reply

  19. oooo mariaaa oo mariaa o mariaa o mariaaaaa… can’t say hw happy io aaamm.. the cake turned out delicious,i made tis for my hubby’s bday ysterday and it was delicioussssss soft and and i dnt kno wat to say,, thnkz a lot for sharing this dear , u made my day , hy hubby was sooo impressed.. on his last bday i made readymix cake but this tym icld make my own cake :D

    Reply

  20. Hi Fathima,

    Thank you!

    Is your 8 inch pan is a deep one? Because this cake tends to rise well, so if it’s not a deep pan, it might be a problem. Otherwise you can try baking it as two batches.

    Hope you get to try this and it comes out well, all the best!

    Cheers
    Maria

    Reply

  22. Hi Maria .. tried this recipe .. it came out very well ..All the guests loved it . really yummy.. Keep up the good work . God bless .

    Reply

  23. Hi Maria!
      6 Yrz! Wow!…
    I’m wrkng away frm home.. but luv cooking. My tiny studio Apt limits me frm using an oven.. planning to get one though (coz most of ur recepies r oven based)

          how do i bake diz Praline cake using a Cooker?

    luv to hear frm u

    Agnes

    Reply

  24. Hi Maria,This is the first time I’m writing to you.its a pleasure to go through your recipes.They are simple to follow and I hope when I try them out I’ll be able to prepare them yummy..looking forward to more continental dishes.Thanks a lot

    Reply

    • Hi,

      Thank you very much for taking time to leave a comment here :) I do hope you get to try some of the recipes soon and like them too..

      Happy cooking!

      Cheers
      Maria

      Reply

    • Welcome to MariasMenu Anamika! Thanks for the comment!

      To beat the egg whites stiff, it’s always better to use electric beater. But you can also use a hand whisk or wooden spoon, but it takes lot of time n effort, but you can do it that way too..

      Cheers
      Maria

      Reply

  26. Happy 6th bday MArias Menu.Keep up this fanatstic work.You have helped me a lot dear,when ever I am confused of what to make I always get an answer here .God Bless You
    Lots of love
    ROse

    Reply

  27. The cake turned out really well.. Thank you for the recipe… My husband really loved it and finished half in one sitting… Can you see my cake?
    sonu

    Reply

  28. Hi Maria,
     
    Birthday wishes to your blog. In the last few years, this space has helped me a lot. I’ve never been disappointed.

    Wishing you many many more years of sucess! God Bless!!

    Ida.
     

    Reply

    • Hi Ida,

      Thanks a bunch dear! I’m really thrilled to know that this space helped you :) Please continue to try the recipes.

      Best wishes to you too…

      Cheers
      Maria

      Reply

  29. Hey Maria, you have a lovely space..6th blog bday wow, I keep visiting your space for many recipes. The cake looks great, am gonna surely try this one for my kidos :)……

    Reply

  32. Happpyyy bday to Maria’s menu !! Just feels like you finished 5….keep it going..made your pepper chicken this weekend again..and it was relished to the core by us again !!

    Reply

  33. Hai dear Maria :), Happy 6th bday :) ….yur blog has helped me a lot :) and also wishing yu a wonderful bday in advance :) ,,,,,,,, i will surely try this pineapple praline gateau and hopefully will turn out superb as ur’s :)
    Takr care :)

    Reply

  35. hi maria,
    the cake looks really yummy!!! would like to try it.
    is it possible to use the sponge cake which is available in the market.

    Reply

    • Hi Roshna,

      Thank you! I guess you can try it with readymade sponge cake, just make sure you moisten the cake well with the pineapple syrup/sugar syrup.

      Cheers
      Maria

      Reply

  36. Hi Maria…:)

    Feeling great gointhrough your blog with lots and lots of awesome recipes…though m a new comer in ur blog i can ensure you its gonna be a longgggg journey ahead…and hey hearty congrats for ur success with this and may u have many more yummy years ahead…Today being my son’s second birthday,apt time to get through this wonderful recipe,m quite excited to try out ur pineapple praline cake…Will let u kno sooooooooooo :)

    Cheers,

    Reply

    • Hi Fasee,

      Welcome to MariasMenu! I also hope you’ve a long association with us :)

      Thank you so much for your wishes n kind words. Belated b’day wishes to your son too.. Hope you get to try this cake soon and like it too…

      Cheers
      Maria

      Reply

  39. Maria, wish you a very happy b’day (month?).  This cake looks
    real good. And in one go I didn’t see any butter!  is it true? I will definitely
    try it soon.

    Your blogs are very interesting. Maria you write so well! Photography
    is also excellent.

     pinne the “notes”.  I love the way you compromise
    the ingredients. 

     In “thayir Vada”  when I read to use kara bundi /sev I lost my
    enthusiasm because I wanted to try out that dish immediately. Then you saved me with
    kerala mixture and that was the best part of the dish!  I made it in 2 occasions.Thanks Maria.  Keep writing.

     

    Reply

    • Dear Molly,

      Thank you! My b’day was on June 6th!

      This is a sponge cake and sponge cake usually doesnt have butter, so yes, it’s true, the cake doesnt have any butter :) go ahead n bake it, I do hope you will it.

      Thank you so much for your kind words of appreciation, it means a lot to me :)

      Cheers
      Maria

      Reply

  41. Wow…looks yummy!!!!!
    Congrats on the 6th birthday of the blog, and a very happy birthday to u :)
    Your blog has never ceased  to surprise me, each recipe i’ve tried from here has always been a super duper hit! Its the one place I can confidently turn to whenever i need to cook something delicious…thank you, so much dear for helping amateur cooks like myself in times of need and distress..May God bless you abundantly…tc

    Reply

    • Dear Leena,

      Thanks a ton for your wonderful comment and wishes dear. It’s a pleasure to know that you trust the recipes posted here.

      Please keep trying the recipes…

      Wish you too the very best in life!

      Cheers
      Maria

      Reply

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