PINEAPPLE CHIFFON CAKE WITH PINEAPPLE FROSTING
This tall, moist cake makes quite an impression on a dessert table. Pineapple is a nice addition to the cake and frosting.-Joyce Maynard, St Ignatius, Montana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, pineapple juice, oil and vanilla; add to dry ingredients. Beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. , Spoon into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 50-55 minutes. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter. , In a large bowl, cream the butter and confectioners' sugar, about 5 minutes. Add vanilla and stir in pineapple. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 406 calories, Fat 18g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE CHIFFON CAKE
Make sure to drain the pineapple very well, I drain in a small-holed strainer and push the crushed pineapple down in the strainer with a large spoon over a small bowl, to make sure it is well drained, If desired add in 1-2 teaspoons of vanilla extract into the egg yolk/oil batter, and a few drops of yellow food coloring may be added to the whipped cream just for a little color
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Prepare an ungreased tube pan.
- In a bowl, sift together flour, sugar, baking powder and salt.
- Make a well in the center of the flour mixture; add in oil, egg yolks, and the 3/4 cups pineapple juice; beat with a wire whisk until smooth.
- In a large mixing bowl,, beat the egg whites and the cream of tartar together until very stiff peaks form (DO NOT UNDER BEAT!).
- Pour egg yolk/oil batter over the egg whites; gently fold the egg whites making sure it is well blended from the bottom of the bowl (I use a large spatula for this).
- Pour the batter in tube pan.
- Bake for 60 minutes, or until cake springs back when touched.
- Invert/turn over and cool (I use a long-neck bottle, a beer bottle will do fine to invert the pan on).
- Run a knife along sides of cooled cake, and remove from pan.
- Split into two layers.
- Fill and frost with pineapple filling/topping (make sure that cake is completely cooled before frosting and filling.
- To make the pineapple topping/filling: whip the 2-3 cups of whipped cream add in the amount of sugar that you desire.
- Fold in the very well drained crushed pieapple.
- Use to fill and frost cake.
- Refrigerate any leftover cake, but you won't have to worry, there won't be any leftovers LOL!
- Delicious!
Nutrition Facts : Calories 475.5, Fat 25.8, SaturatedFat 11, Cholesterol 133, Sodium 337.7, Carbohydrate 56.3, Fiber 0.8, Sugar 33.7, Protein 6.4
PINEAPPLE CHIFFON CAKE
I was looking for an unusual recipe to enter in competition at the local county fair, so I looked through Mom's old recipes and found this. I love pineapple, so thought I would give this a try. It brought me a blue ribbon at the fair!- Cheryl Tichenor, Elgin, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. Add to dry ingredients; beat until well blended. , In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. , Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides.
Nutrition Facts : Calories 408 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 253mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.
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
EASY PINEAPPLE ICING
Make and share this Easy Pineapple Icing recipe from Food.com.
Provided by kayla carnage
Categories Dessert
Time 10m
Yield 12-24 serving(s)
Number Of Ingredients 3
Steps:
- In a saucepan, combine pineapple (with juice), sugar and corn starch.
- Bring to a boil and cook, stirring constantly, until thick.
- Remove from heat.
- Ice cool cake.
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
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
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- Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, in a large mixing bowl combine the flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add oil, egg yolks, and pineapple juice in that order. Beat with an electric mixer on low speed until combined. Beat on high speed for 5 minutes more or until batter is satin smooth.
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- Bake in a 325 degrees F oven for 60 to 70 minutes or until top springs back when lightly touched. Immediately invert cake (in the pan); cool thoroughly. Loosen sides of cake from pan; remove cake.
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