Jamies Pineapple Cake Recipes

Steps:

• 1. Cream the butter and sugar together until fluffy stir and scrap off sides and bottom of bowl making sure it is well mixed and sugar is not grainy. about 10 min. I sift my sugar
• 2. Add the eggs one at a time to the cream mixture and beat together until blended
• 3. Sift the cake flour, salt,pudding mix and baking powder together then slowly add a little flour mix at a time alternating with the milk. You can mix the vanilla in the milk before adding milk to the cake mixture. Beat mixture until smooth.
• 4. In two 9inch cake pans, spray with baking spray and add the mixture. Beat the pans on counter to be sure the mix is level
• 5. Pre Heat oven to 350 Place the cakes in the oven on middle rack and bake about 35 minutes or until tooth pick inserted in the middle comes out clean. Remove from oven and wait 10 minutes before turning out on cooling racks
• 6. Place cream cheese in large mixing bowl and add 1Tlbs of pineapple juice to it and whip with a hand mixer. Stir in the cool whip and fully mix.
• 7. Over a mixing bowl drain the 2 cans of crushed pineapple squeezing as much juice out as possible you should have about 2 cups of juice. Mix the juice with the 4 Tlbs of sugar. In another bowl empty the pineapple and add 2 Tlbs of sugar to it
• 8. Place first layer on cake plate and poke holes in it lightly. Slowly drizzle 1 cup of sweetened pineapple juice over it. Allow time to stand so it will soak in. Spread some icing over the layer then place about 1 cup of pineapple on the layer. Place second cake layer on top of this layer and poke some holes all over it lightly. Drizzle the remaing pineapple juice over this layer slowly allowing to soak in a little at a time. This is time consuming but don't get in a hurry or your cake will be dry and not full of the pineapple flavor. Spread icing over the top layer and around the sides. Take rest of the pineapple and crumble over the top and sides press in lightly. The longer this cake rest the more moist it will be. Cover in a tight cake keeper and refrigerate.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
• Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
• Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

Steps:

• Drain juice from pineapple. Set the fruit aside. Dissolve the gelatin in the pineapple juice, and microwave for 1 minute.
• Mix whipped topping and cream cheese until smooth. Mix pineapple into creamed cheese mixture. Stir in gelatin, and mix thoroughly. Pour into pie shell, and refrigerate for 4 to 5 hours.

Steps:

• Heat oven to 180C/160C fan/gas 4.
• For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
• Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
• Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.