Pineapple Cake Recipe Crushed Pineapple

Steps:

• Beat eggs then add sugar mix well. Add flour and baking soda and blend together add vanilla and crushed pineapple and stir until well mixed.
• Pour mixture into greased and floured 9X12 cake pan.
• Bake at 350 degrees for 40 to 45 minutes. Cool and frost with your favorite cream cheese frosting or top with whipped topping.

Steps:

• Cream sugar with butter.
• Sift flour and baking powder.
• Add to creamed mixture alternately with egg/milk mixture. (place egg in cup and add milk to make 1 cup).
• Spread in 9x13 pan.
• Cover with well-drained pineapple.
• Mix topping ingredients till crumbly and sprinkle over pineapple.
• Bake at 350° for 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
• Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
• To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.

Steps:

• Preheat the oven to 350 degrees F.
• For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat and arrange the pineapple slices in the skillet. Fill in the spaces with the crushed pineapple. Set aside.
• For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt. In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute.
• Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
• Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Ta daaaaaaa, you are ready to eat!

Steps:

• Mix together the batter ingredients at medium speed until well blended. Pour into 13 x 9-inch greased glass pan.
• Topping: Layer on the crushed pineapple, walnuts and chocolate chips. Beat the egg whites and sugar together until stiff (meringue). Pour the meringe onto the cake batter that has been layered with pineapple, chocolate chips and walnuts.
• Bake at 325 for 50 minutes to 1 hour.

Steps:

• For the pineapple filling: Put the drained pineapple in a medium saucepan over medium heat. Cook, stirring often, until any remaining liquid has cooked off and the pineapple is almost completely dry, about 12 minutes. Add the granulated sugar, corn syrup, cornstarch and lemon juice. Continue to cook, stirring often, until the sugar dissolves and the mixture is golden brown, very thick and jammy, about 10 minutes. Transfer to a bowl and refrigerate, uncovered, until completely cool, about 1 hour. This can be made up to 24 hours in advance.
• For the pastry dough: Once the pineapple filling is cool, make the dough. Pulse the cake flour, butter, confectioners' sugar, milk powder, custard powder and salt in a food processor until the butter is thoroughly mixed into the flour and the dough is starting to clump together, about 2 minutes. Add the egg yolk, then continue to pulse until a smooth, homogenous dough forms. Scoop the dough into fifteen 1 tablespoon-size pieces, then roll into uniform balls.
• Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment. Spray the inside of each of fifteen 1 1/2-by-2-inch rectangular aluminum molds generously with nonstick cooking spray and place on the prepared baking sheet.
• Divide the cold pineapple filling into fifteen 2 teaspoon-size balls.
• Working one at a time, use a rolling pin to roll one dough ball into a thin round (about 3 inches wide and about 1/8 inch thick) on a piece of parchment lightly dusted with flour. Place one ball of filling in the center of the dough, then shape the dough up and around the filling, pinching the ends to seal. Roll between the palms of your hands to make uniform. Place into one of the greased molds, then gently press so it fills the mold and is level with the top edges. Repeat with the remaining filling and dough until all 15 cakes are formed.
• Bake until the top of each cake is matte and puffed slightly and the bottom is light golden brown, 18 to 20 minutes. Let cool 10 minutes, then carefully press out of the molds. Enjoy warm or transfer to a wire rack to cool completely.

Steps:

• Carefully cut off the top of the pineapple and set it aside. With a large spoon, scoop out the core and flesh from the pineapple and the top crown. Discard the core, cut up the flesh into chunks and reserve with the juice. Dry out the hollow pineapple the best you can with a paper towel.
• In a large bowl, mix the cake mix, eggs, vegetable oil, 1 cup of the pineapple juice and 3/4 cup of the pineapple chunks. Pour the cake batter into the hollowed-out pineapple to fill it three-quarters of the way to the top. Reserve the leftover batter for another use (perhaps a second pineapple? Or cupcakes?!). Microwave on high until the cake is baked, about 10 minutes. A skewer should come out clean. Remove from the microwave with a kitchen towel because it's super hot on the outside, let cool for 15 minutes.
• While the pineapple is cooling, make the topping: In a small bowl, combine the remaining pineapple chunks (you should have about 1/2 cup) and the brown sugar and microwave on high for 1.5 to 2 minutes. Mix well with a spoon and let cool slightly.
• Top the pineapple cake with the sugared pineapple, some whipped topping and chopped maraschino cherries. Sprinkle with a bit of brown sugar for the crunch and because it looks pretty. Serve with the pineapple crown on top. Find a long spoon and dig in!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine dry cake mix with crushed pineapple and juice in a large bowl. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
• Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool, about 2 hours.
• Run a knife around the edges and turn cooled cake out onto a serving place. Use a serrated knife to cut into slices.

Steps:

• Drain pineapple, reserving juice.
• In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until fluffy. Add eggs, beat until smooth.
• Alternately add flour mixture and reserved pineapple juice to egg mixtgure, beating at low speed after each addition, just until combined. Fold in pinapple.
• Spread batter in a greased 13x9x2 inch baking pan or dish. In a small bowl combine brown sugar, pecans, and coconut. Sprinkle over batter; bake in a 350 degree Fahrenheit oven about 35 minutes or until center is firm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

Steps:

• Preheat the oven to 350 degrees F. Grease a 13 x 9 x 2 rectangular pan. set aside.
• Sift together flour, baking powder, baking soda, and salt. In a bowl, combine the oil and sugar. Add eggs, one at a time, beating and mixing. Stir in vanilla. Stir in lemon juice. Add the carrots. mix well. Add the fry ingredients and the crushed pineapple with juice. Mix well. Pour into your prepared pan and bake for 35 minutes or until done. Set aside to cool before frosting.
• Cream cheese filing:.
• In a bowl, beat cream cheese and butter until soft. Add sugar and mix well. Add vanilla and lemon juice and mix well. Continue to mix well until soft and fluffy. Put in refrigerator to chill while cake is cooling. When cake is cooled, frost and enjoy with cold glass of milk.

Steps:

• In heavy saucepan combine cornstarch, all of the sugar and salt.
• Add pineapple with juice and mix well.
• Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
• Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and its looses it's "milky" look.
• Remove from heat and add butter, stirring to melt.
• Let cool then store in refrigerator.

Steps:

• Make cake according to package directions in 3 9" cake pans (or one 13x9 pan) that have been greased and floured.
• Cool cake completely.
• To make frosting mix pudding mix and crushed pineapple with juice. Then fold in the thawed Cool Whip.
• Frost cake (you may have to secure layers with tooth pick).
• Must chill cake at least 4 hours before serving, overnight is best.

Steps:

• Prepare and bake cake according to pkg instructions for a 13x9 inch pan.
• Cool completely.
• Mix pineapple and sugar in saucepan.
• Bring to a boil.
• Mix cornstarch and water; stir into pineapple.
• Cook and stir for 1 minute; remove from heat.
• Cool completely.
• Cover cake top with pineapple mixture.
• Top with whipped topping; sprinkle with nuts.

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

Steps:

• Heat the oven to 350 degrees F. Grease a 13-by-9-inch glass baking dish with nonstick cooking spray. Put the dry angel food cake mix and crushed pineapple in a large bowl and beat with an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat for one more minute. Transfer the batter to the prepared baking dish.
• Bake until the cake springs back when pressed in the center, 25 to 30 minutes. Place the cake on a wire rack and let cool completely, about 2 hours. Slice with a serrated knife. Refrigerate any leftovers.