PINEAPPLE CREAM CAKE
This was from Darlene Kossman. It uses a cake mix cake and mayo in it. 1 -30-1997 is the date on it.
Provided by Dienia B.
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix, eggs, oranges, crushed pineapple and mayonnaise.
- Beat for 5 minutes or until blended.
- Pour into a 9x13 pan that has been greased and floured.
- Bake 25 minutes or until golden.
- Combine whipped topping, pineapple juice and pudding mixes.
- Spread over cooled cake.
Nutrition Facts : Calories 835.6, Fat 33.1, SaturatedFat 15.5, Cholesterol 77.3, Sodium 1160.8, Carbohydrate 130.5, Fiber 2.5, Sugar 94.4, Protein 7.5
PINEAPPLE CREAM CHEESE CAKE
Make and share this Pineapple Cream Cheese Cake recipe from Food.com.
Provided by Julesong
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix all cake ingredients.
- Pour into a 13x9" greased pan.
- Bake at 350°F for about 40-45 minutes.
- Mix together frosting ingredients.
- Let cake cool, then frost.
- Note: Try adding some sweetened shredded coconut to frosting.
Nutrition Facts : Calories 417.1, Fat 15.3, SaturatedFat 9.3, Cholesterol 76.4, Sodium 333, Carbohydrate 66.4, Fiber 0.9, Sugar 49.2, Protein 4.9
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.
PINEAPPLE UPSIDE-DOWN ICE CREAM CAKE
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 8 to 10 pieces of cake
Number Of Ingredients 23
Steps:
- Prepare the ice cream layer: Line a 9-inch round cake pan with plastic wrap. Spread the ice cream in the pan using an offset spatula to create a smooth, even layer. Freeze until very firm, about 2 hours.
- Make the pineapple topping: Preheat the oven to 350 degrees F. Butter the sides of another 9-inch round cake pan. Stir the granulated sugar and water in a medium saucepan over medium heat until the sugar dissolves. Cook, gently swirling the pan but not stirring, until the mixture is light brown, 6 to 10 minutes. Remove the pan from the heat and carefully whisk in the butter. Pour the caramel into the prepared cake pan, quickly swirling to coat the bottom before the caramel hardens (use a rubber spatula if needed to push the caramel to the edges). Lay the whole pineapple slice in the center of the caramel, then lay the remaining half slices around the whole slice, all facing the same direction. Place 1 maraschino cherry half cut-side up in the center of each slice.
- Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk the milk, sour cream and vanilla bean paste in a liquid measuring cup until smooth. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until well combined. Reduce the speed to medium low and beat in the flour mixture in three additions, alternating with the milk mixture, until combined. Scrape the bowl with a rubber spatula, then increase the speed to medium high and beat 30 more seconds.
- Pour the batter over the pineapple topping in the pan and spread in an even layer. Bake until well browned and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour. Run a knife around the cake to loosen, then transfer to a rack and let the cake cool in the pan, 30 minutes. Invert the cake onto the rack to cool completely.
- Meanwhile, make the pineapple compote: Combine the dried pineapple, pineapple juice, brown sugar, lemon juice, water and salt in a saucepan. Bring to a simmer over medium heat and cook until the pineapple is soft and the liquid is syrupy, 8 to 12 minutes. Remove from the heat and stir in the vanilla bean paste. Transfer the mixture to a food processor and pulse until the pineapple is finely chopped. Let cool.
- Assemble the cake: Clean the 9-inch round cake pan and line with plastic wrap, leaving a 2-inch overhang all around. Slice the cake in half horizontally with a long-serrated knife. Place the half without the pineapple cut-side up in the pan. Top with the pineapple compote and spread evenly. Unwrap the frozen ice cream disk and carefully place on top of the compote. Place the remaining cake half, pineapple-side up, on top of the ice cream. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight. Remove the cake from the pan, using the plastic wrap to help; transfer to a platter. Let the cake sit at room temperature for 10 minutes before slicing.
PINEAPPLE-VANILLA SKILLET CAKE
Keep your cake pan in the cupboard for this easy-to-make skillet dessert inspired by pineapple upside-down cake. Instead of inverting it onto a platter, enjoy it cake-side up and scoop it into bowls with vanilla (or cherry-vanilla!) ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Whisk together the orange juice, 1/2 cup water, honey and vanilla bean pod and seeds in a medium ovenproof skillet. Arrange the pineapple in the skillet. (It's OK if the skillet seems overcrowded; the pineapple will shrink as it cooks.) Bring to a simmer over medium-high heat, and cook until the pineapple is tender and the juices are reduced to a loose syrup and very bubbly, 12 to 15 minutes.
- While the pineapple cooks, pulse the flour and sugar in a food processor until combined. Add the butter, and pulse until the mixture is crumbly and moist. Add the egg, and process until the batter is combined and thick.
- Drop the batter in small mounds all over the pineapple, and roughly spread out with the back of a spoon. (It's OK if the pineapple isn't completely covered; the cake will spread as it bakes to cover.) Bake until the cake is golden brown, about 20 minutes. Let cool slightly, and serve with ice cream.
PINEAPPLE CREAM CAKE
Pineapple with cream cheese frosting - two of my favorite foods! This cake is moist and simply yummy! The original recipe requests 2 cups of sugar, but I cut it down to 1 1/2 because it seemed too sweet. If you love SWEET, feel free to increase sugar to 2 cups!
Provided by SReiff
Categories Dessert
Time 50m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Mix all cake ingredients by hand in a large mixing bowl.
- Pour batter into a greased 9x13 pan.
- Bake at 350F for 35-45 minutes.
- While cake is baking, prepare frosting by mixing together all ingredients until smooth and fluffy.
- When cake is cooled, top with prepared frosting.
Nutrition Facts : Calories 200.4, Fat 7.7, SaturatedFat 4.7, Cholesterol 38.2, Sodium 166.5, Carbohydrate 31.1, Fiber 0.5, Sugar 22.6, Protein 2.5
PINEAPPLE CREAM-FILLED CREPE CAKE
Orange-flavored crepes layered with a light vanilla-pineapple cream stacked up into a wonderful cake. Dust with powdered sugar and top with orange segments and pineapple chunks if desired.
Provided by Sugar Blessings
Categories Specialty Desserts
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Add crepe ingredients to a blender in the following order: milk, orange juice, eggs, melted butter, vanilla, flour, sugar, orange zest, and salt. Blend until smooth, 15 to 20 seconds.
- Refrigerate batter for at least 30 minutes, up to overnight.
- Preheat a nonstick 8-inch pan over medium heat. Add 1/4 cup batter to the hot pan. Immediately move the pan from side to side to form batter into an even circle. Cook for 1 to 2 minutes per side. Remove to a plate and repeat to cook remaining crepes.
- Whip cream and sugar for filling with an electric mixer until stiff peaks form. Add instant pudding mix and blend until well combined. Mix in drained pineapple.
- Assemble cake by placing one crepe on a serving plate. Use a spoon to spread 1 tablespoon filling into a thin layer over the crepe. Continue layers with remaining crepes and filling.
Nutrition Facts : Calories 487.5 calories, Carbohydrate 47 g, Cholesterol 189.6 mg, Fat 30.1 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 17.8 g, Sodium 394.7 mg, Sugar 24.6 g
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
CREAMY PINEAPPLE CAKE
Using purchased sponge cake eliminates the baking step in this quick cake recipe. The instant pudding topping sets up in no time at all.-Leann Jasper, Newmarket, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Place cake in an ungreased 11x7-in. dish. Top with pineapple; cover and set aside. , In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. Sprinkle with nuts. Chill until serving.
Nutrition Facts :
PINEAPPLE SOUR CREAM CAKE
Make and share this Pineapple Sour Cream Cake recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix cake ingredients above and pour HALF of mixture in 9x13 pan.
- Mix middle layer ingredients together and spread over first batter layer.
- Spread remaining batter over pineapple layer.
- Sprinkle 1 T sugar and 1 T cinnamon over very top.
- Bake at 350 for 45 minutes.
Nutrition Facts : Calories 553.8, Fat 30.8, SaturatedFat 6.9, Cholesterol 95.7, Sodium 606.6, Carbohydrate 64.1, Fiber 2.6, Sugar 41.4, Protein 8.1
PINEAPPLE ANGEL FOOD CAKE I
This three-ingredient recipe is delicious and so very easy due to the use of a cake mix and canned pineapple, and whipped cream dessert topping.
Provided by Donna
Categories Desserts Cakes Pineapple Cake Recipes
Yield 24
Number Of Ingredients 3
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
Nutrition Facts : Calories 127.3 calories, Carbohydrate 22.1 g, Fat 3.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 165.8 mg, Sugar 17.9 g
2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE
This angel food cake is easy and delicious and only requires 2 ingredients! Cover and store leftovers in the refrigerator.
Provided by the brownie gurl
Time 2h50m
Yield 12
Number Of Ingredients 2
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.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 37.8 g, Fiber 0.4 g, Protein 3.1 g, Sodium 324.7 mg, Sugar 29.3 g
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