Pineapple Chiffon Cake Recipes

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.

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!

Steps:

• Preheat oven to 350 degrees. Grease sides of a 9 9 by 9 by 3-inch round baking pan with nonstick cooking spray or butter.
• For topping: Beat the melted butter and brown sugar together in a small bowl. Spread mix over the bottom of prepared baking pan. Arrange 6 pineapple slices around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring, and the rest between slices at the edges.
• For the Cake: Stir together flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs 1 at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in center comes out clean.
• Cool in pan for 5 minutes. Then run a metal spatula around the edge to loosen cake, invert a serving plate over the cake pan, and turn cake and plate over together. Remove cake pan, and serve the cake warm, with whipped cream.

Steps:

• Soak gelatin in cold water for five minutes; add sugar and salt and dissolve into hot pineapple.
• Cool slightly and add lemon juice.
• Continue to cool; when it begins to thicken, beat until light and foamy.
• Fold in whipped cream and pile into baked pie shell; continue chilling until firm.

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.