Pineapple Cake No Egg In Pressure Cooker Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine all-purpose flour, baking powder, baking soda, and salt.
• STEP 2.Add sugar, vegetable oil, pineapple juice, and vanilla extract to the dry ingredients. Mix well until the batter is smooth and well combined.
• STEP 3.Grease a cake tin with oil and pour the batter into it. Tap the tin gently to remove any air bubbles.
• STEP 4.Place a trivet or a small stand in the pressure cooker. Add water to the cooker, ensuring it doesn't touch the cake tin.
• STEP 5.Carefully place the cake tin on the trivet in the pressure cooker. Close the lid and cook on medium heat for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• STEP 6.Once cooked, remove the cake tin from the pressure cooker and let it cool for a few minutes. Then, gently remove the cake from the tin and transfer it to a wire rack to cool completely.
• STEP 7.Once the cake has cooled, you can frost it with whipped cream or cream cheese frosting, and decorate it with pineapple slices or cherries.
• STEP 8.Slice and serve the pineapple cake as a delightful dessert for any occasion.

Cooking Tips

• Make sure to preheat the pressure cooker before placing the cake tin inside.
• You can use canned pineapple juice or freshly squeezed pineapple juice for this recipe.
• If you don't have a cake tin, you can use a heatproof glass bowl or a stainless steel container.
• To check if the cake is cooked, insert a toothpick in the center. If it comes out clean, the cake is ready.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.

Storage and Serving

• Store the leftover cake in an airtight container at room temperature for up to 3 days.
• Serve the pineapple cake as is or with a scoop of vanilla ice cream for a delicious dessert.