DAVID'S FAVORITE CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
- In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
- Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
- For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
- To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.
EASY PINEAPPLE CAKE
A very easy pineapple cake with a cream cheese frosting.
Provided by Catherine Dallas
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 36.1 g, Cholesterol 35.9 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 166.1 mg, Sugar 27.5 g
PINEAPPLE SHEET CAKE
This sheet cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often bring it to church potlucks, and I have yet to take much of it home. -Kim Miller Spiek, Sarasota, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 24 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool. , For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.
Nutrition Facts : Calories 315 calories, Fat 12g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING RECIPE - (4/5)
Provided by mytastytreasures
Number Of Ingredients 12
Steps:
- CAKE: Mix flour, sugar, and baking soda in a large bowl. Add in the eggs, pineapple along with its juice, and the pecans, if using. Stir just until moistened. Pour into a buttered 9x13-inch baking pan. Bake in a preheated 350°F oven for about 35 minutes or until toothpick comes out clean. Cool completely. ICING: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting.
PRECIOUS PINEAPPLE CAKE
This wonderful cake starts with a cake mix to which you add pineapple and pecans. It is very moist, even better the second day.
Provided by Linda
Categories Desserts Cakes Pineapple Cake Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round pans.
- In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans.
- Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow to cool.
- To make the frosting: In a medium bowl cream 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the confectioners' sugar and 1/2 cup chopped pecans.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 82.8 g, Cholesterol 67.9 mg, Fat 34.3 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 8.4 g, Sodium 531.9 mg, Sugar 65.2 g
PINEAPPLE CAKE WITH CREAM CHEESE ICING
Make and share this Pineapple Cake with Cream Cheese Icing recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Lightly butter a 13 x 9 inch pyrex baking dish.
- Beat eggs in a large bowl until light and fluffy.
- Add sugar and continue beating until thick and light-coloured.
- Stir in flour, pineapple (with juice), walnuts, baking soda and vanilla, and mix thoroughly.
- Pour into prepared pan.
- Bake 25-30 minutes, or until a tester comes out clean.
- Let cake cool and ice.
- For icing: Combine icing sugar, cream cheese, butter, lemon juice and vanilla and mix until fluffy.
Nutrition Facts : Calories 421.5, Fat 14.7, SaturatedFat 7.2, Cholesterol 66.2, Sodium 305.8, Carbohydrate 68.3, Fiber 1.2, Sugar 50.5, Protein 5.6
FLUFFY PINEAPPLE CAKE WITH CREAM CHEESE FROSTING
Taste the Tropics with this delicious cake! Your family and friends will think you really went all out, when they taste this Yummy Cake! And to keep things simple, I created it using a boxed cake mix. What could be easier than that. The frosting is really amazing! Try using it on cinnamon rolls. Tastes like the kind you'll find on that really popular cinnamon roll franchise. Enjoy!
Provided by Chef Angie S.
Categories Dessert
Time 40m
Yield 1 double layer cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- For Cake: Add pineapple, juice included, along with eggs and oil. Mix well. Add optional coconut and nuts if desired. Pour into (2) 9" round cake pans, greased and floured. Spread evenly.
- Bake 25 - 35 minute or till toothpick inserted in center comes out clean. Remove and cool on wire racks 5 minute invert and cool additional 10 minute
- Run knife along edges, loosen and place on cake plate.
- Prepare frosting.
- Frosting:.
- Cream the butter with the cream cheese till mixed well.
- Add powdered sugar, 1 cup at a time.
- Add vanilla and water.
- Consistency should be spreadable but not too runny or too stiff.
Nutrition Facts : Calories 601, Fat 27.6, SaturatedFat 9.6, Cholesterol 51.6, Sodium 416.5, Carbohydrate 85.8, Fiber 3, Sugar 65.8, Protein 6.3
PINEAPPLE CAKE WITH CREAM CHEESE FROSTING
This is another great recipe from my mom- It's so moist you can eat it without the cream cheese frosting.
Provided by mm3cva38
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- In large mixing bowl, cream together granulated sugar and eggs.
- Add pineapple with juice, flour, baking soda, salt and walnuts, stir until combined.
- Pour into greased and floured 13 x 9 cake pan.
- Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean.
- Top with cream cheese frosting when cool.
- CREAM CHEESE FROSTING.
- Mix together cream cheese, margarine, confectioners sugar and vanilla. Beat until frosting is smooth and of spreading consistency.
Nutrition Facts : Calories 417.7, Fat 13.7, SaturatedFat 4.4, Cholesterol 38.9, Sodium 352.5, Carbohydrate 72, Fiber 0.9, Sugar 58.4, Protein 4
PINEAPPLE CAKE WITH CREAM CHEESE FROSTING
Make and share this Pineapple Cake With Cream Cheese Frosting recipe from Food.com.
Provided by Missy Hughes
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In one bowl, pour can of pineapple WITH the juice (do not drain).
- Add eggs, water, vanilla, set aside. In a separate bowl, mix sugar, baking soda,& flour.
- Combine wet and dry ingredients.
- Pour batter into a 9x13-inch inch greased and floured pan (or; use two round cake pans).
- Bake at 350°F for 25 minutes, then check with toothpick every 6 minutes or so. The toothpick should be dry when removed from the cake. This cake bakes to a dark brown color, so don't be alarmed!
- While it's baking, combine cream cheese, vanilla, and powdered sugar with an electric mixer,set in fridge. You can wait until your cake is completely cool to frost, or, let the frosting become a glaze for your warm cake.
Nutrition Facts : Calories 358.4, Fat 14.4, SaturatedFat 8.8, Cholesterol 64.9, Sodium 270.5, Carbohydrate 54.8, Fiber 0.7, Sugar 41.9, Protein 3.7
MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING
Provided by Kardea Brown
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
- Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
- Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
- For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
- Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.
PINEAPPLE CAKE WITH CREAM CHEESE FROSTING AND ALMONDS
Categories Cake Fruit Ginger Dessert Bake Cream Cheese Pineapple Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12 to 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. In medium bowl, combine flour, baking soda, ginger and salt. In large bowl, beat 1 2/3 cups sugar, eggs and 1/4 cup butter until fluffy. Mix in pineapple with syrup and 1/2 cup almonds, then dry ingredients. Transfer to prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes. Transfer to rack; cool 20 minutes.
- Beat cream cheese, powdered sugar and remaining 1/4 cup butter in medium bowl to blend. Spread frosting over warm cake. Sprinkle with remaining almonds.
CARROT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING
I haven't made this particular recipe yet, but I have had this cake before and it's super moist and delicious...needless to say I look forward to trying this recipe out soon! I got this from Food Network's The Barefoot Contessa. **UPDATE** I made the cake, and it is DEElicious, however I had way too much frosting, and the calories were outrageous. I have amended the recipe to use only half the amount of frosting. If you'd like the original amount, just double it.
Provided by aHardDaysNight
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- Whisk the sugar, oil, and eggs together until the color changes to light yellow.
- Add the vanilla.
- In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients.
- Toss the raisins and walnuts with 1 tablespoon flour to keep them from sinking to the bottom of the pan during baking. Add to the batter and mix well.
- Fold in the carrots and pineapple.
- Pour the batter equally into the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans on a wire rack.
- Whisk the cream cheese, butter and vanilla until combined. Add the sugar and mix until smooth.
- Once cooled, remove the cakes from the pans and peel the parchment paper off of them.
- Place the first cake layer on a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top and spread the frosting evenly on the top and sides of the cake.
Nutrition Facts : Calories 590.8, Fat 34.9, SaturatedFat 9.6, Cholesterol 69.9, Sodium 403.9, Carbohydrate 66.9, Fiber 2.4, Sugar 46.8, Protein 6
BANANA-PINEAPPLE LAYER CAKE WITH CREAM CHEESE FROSTING
Provided by Carol Hill
Categories Fruit Dessert Bake Cream Cheese Banana Pineapple Pecan Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.
- For frosting:
- Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)
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