A soft, moist, and fruity homemade pineapple cake made with wheat flour and jaggery. You can prepare it using eggs or curd. The natural pineapple puree keeps the cake moist and gives a refreshing tropical flavor. Perfect for birthdays, tea-time, and kid-friendly snacks.
Ingredients
Dry Ingredients
- Wheat flour – 1 cup
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Salt – a pinch
Wet Ingredients
- Pineapple puree (fresh or canned) – ¾ cup
- Jaggery powder – ¾ cup
- Oil – ¼ cup
- Eggs – 2 (or) Curd – ½ cup
- Vanilla essence – 1 tsp
Extras
- Pineapple chunks – ¼ cup (optional)
- Cinnamon powder – ¼ tsp (only for curd version)
- Cake tin butter paper or grease with oil + dust with flour
Preparation
- Preheat oven to 170°C.
- Line cake tin with butter paper or grease with oil and dust flour.
- In a bowl, mix jaggery and oil until smooth.
- Add eggs or curd and whisk well.
- Add pineapple puree and vanilla essence.
- Sieve wheat flour, baking powder, baking soda, and salt.
- Add dry mix to wet mix and fold gently.
- Add cinnamon if using curd version.
- Add pineapple chunks (optional).
- Pour batter into the tin.
- Bake for 30–35 mins or until a toothpick comes out clean.
- Cool completely and slice.
Health Benefits
- Pineapple supports digestion and immunity.
- Wheat flour gives more fiber compared to maida.
- Jaggery provides minerals like iron and potassium.
- Homemade cakes avoid artificial colors and preservatives.
Tips
- Do not overmix the batter; cake becomes dense.
- Use fresh pineapple puree for best flavor.
- If pineapple is very sour, add 1–2 tbsp extra jaggery.
- Cool cake fully before cutting for clean slices.
- Curd version stays extra moist; egg version rises better.
Variations
- Pineapple Upside Down Cake: Add pineapple slices at the bottom of the tin with little jaggery caramel.
- Coconut Pineapple Cake: Add 2 tbsp desiccated coconut.
- Pineapple Cream Cake: Add whipped cream frosting.