Eggless Pineapple Cake

Today's recipe is a simple and elegant Pineapple cake which I adapted from my Eggless Vanilla Sponge Cake recipe. I made this cake for my husband's birthday.. He prefers single layer cake with frosting.... We loved this cake with refreshing pineapple flavor and aroma.. I frosted the cake with Fresh cream frosting. Another try I made was writing with the sugar syrup... I wrote "Happy B’day" with Sugar syrup and kept it on top of the cake.. It was so crunchy and delicious. This recipe will make 1 13x9 cake or 2 9" round cakes or 2 8" round cakes

Ingredients

All Purpose Flour - 2 1/2 cups
Baking Powder - 2 tea spoons
Baking Soda - 1 tea spoon
Sweetened Condensed Milk - 1 can (14 oz.)
Pineapple Juice - 1 1/2 cups
Salt - 1/4 tea spoon
Pineapple Essence - 1/2 tea spoon
Melted Butter - 1 cup
Pineapple Chunks - 1/2 cup
Sugar - 1/4 cup
Tutti Frutti - 3 table spoons (optional)

Method
In a mixing bowl, beat together butter, sugar and condensed milk until it forms an uniform mixture. Add juice, essence, pineapple chunks and tutti frutti. Set aside
Sift together the flour, salt, baking powder and baking soda into a large bowl. In a large bowl, mix together the flour, baking powder, baking soda. Preheat oven to 180 degrees C
Grease a 9x13 inch pan.
Make a well in the center and pour in the wet ingredients.
Mix well and pour into prepared pan.
Bake in the preheated oven for 30 minutes (turn the pan half way through for even cooking), or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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