Go Back

Pineapple Pastries(Eggless)

How to make Bakery Style, Soft Spongy Creamy and Melt in Mouth Eggless Pineapple Pastries
Prep Time20 mins
Sponge Cake Bake Time30 mins
Course: Desserts
Cuisine: International
Keyword: Pineapple Mini Cakes, Pineapple Pastries
Servings: 8 pieces
Author: Swati


  • 1 8*8 Vanilla Sponge
  • 2 cups Heavy Cream(Dairy or Non-Dairy)
  • 2 tbsp Icing Sugar(To whip cream) (1 per cup of heavy cream)
  • 1 tbsp Pineapple Essence or any Fruity Essence
  • 1 Cup Pineapple Juice(Store bought/ Homemade) to soak cake/sponge
  • ½ Cup Pineapple pieces cut into small chunks/ bite-sized pieces

For Decoration

  • Pineapple pieces as required
  • Strawberry/ Mixed Fruit Jam(Optional)
  • Maraschino Cherries for decoration(Optional)
  • Small Fruits Slices like Strawberry/Kiwi


  • Bake the eggless sponge as per the recipe. You can divide the batter in half bake two sponges using sheet pans or bake one sponge in a circular or square tin (8x8), and cut in half as I have done for the recipe.
  • Let the sponges cool completely before using or cutting.
  • Meanwhile, whip the cream and keep in the refrigerator. For this, we need a bowl and a whisk/egg beater. For the detailed process and tips to whip perfect heavy cream .Checkout link in Notes for how to whipped Cream for Frosting.
  • Or, you can also use store bought Cool Whip.
  • Trim the sides and cut the sponge in half.
  • With the help of a pastry brush/spoon/spray bottle, soak both halves in pineapple juice. Take care not to use too much of juice as the sponge may get too soggy. The cake should be moist.
  • If you are using canned pineapple for making pastries, drain the juice and reserve for soaking the sponge. Add some sugar syrup. Scroll below, for how to make pineapple juice.
  • Take half of the whipped cream in a bowl, add the crushed pineapple pieces to it and fold gently.
  • Spread the cream generously on one half of the sponge.Layer some pineapple chunks on top of the cream.
  • Cover with another half.
  • Spread cream evenly on top and smoothen it,  with the help of a spatula.
  • Carefully cut the cake into desired pieces of pastry. Use a sharp knife.
  • Decorate the individual pastry pieces with pineapple chunks and cherry/ jam. I used jam here as my kids like jam more and also I ran out of cherries. You can also decorate it with strawberry or kiwi slices.

To make Pineapple Juice for soaking sponge

  • In case you don't have pineapple juice, make sugar syrup by boiling 1/2 cup sugar with 1/2 cup of water.
  • Let the water boil until the sugar dissolves, switch off the flame and let it cool.
  • Blend few pineapple pieces with the sugar syrup and use it for soaking the sponge.
  • This syrup can be stored(refrigerated/frozen) to be used for later use in cakes and sponges.