Pineapple Cream Cheese Cake Recipes

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

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.

Steps:

• Preheat oven to 350°F Grease bottom and sides of a 9 inch deep dish pie pan.
• Combine crust ingredients in large mixer bowl. Beat 2 minutes at medium speed and pour into prepared pan.
• Place drained pineapple over batter.
• Combine ingredients for cream cheese layer in small mixer bowl. Beat 2 minutes at medium speed and spoon to within 1 inch of edge of batter.
• Combine cinnamon and sugar and sprinkle over cream cheese layer.
• Bake for 30 to 35 minutes until crust is golden brown. Filling with be soft.
• Let cool some before serving. Store leftovers in refrigerator.

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.

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.
• Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.

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.

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.

Steps:

• Whisk pineapple and dry pudding mix in medium bowl until blended. Stir in 1 cup COOL WHIP.
• Mix cream cheese and sugar in large bowl until blended. Gently stir in remaining COOL WHIP.
• Place half the cake cubes in 9-inch springform pan; top with layers of cream cheese mixture and remaining cake cubes. Cover with pineapple mixture.
• Refrigerate 4 hours. Remove rim of pan. Serve dessert topped with strawberries.

Steps:

• In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. , Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries.

Steps:

• Mix wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.
• Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened.
• Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.

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.

Steps:

• 1. For the cake: Mix ingredients together by hand and pour into a greased 13x9 baking pan.
• 2. Bake at 350*F. for 40 minutes (cake may appear underdone because it is so moist).
• 3. Remove cake from oven and cool completely before adding the icing.
• 4. For the icing: Beat the cream cheese and margarine or butter togehter. Add vanilla. Gradually add the powdered sugar, beating between each addition until smooth.
• 5. Spread on cooled cake. Refrigerate any leftovers or before serving if not serving until later.
• My Notes: The thing that makes this cake so moist is the amount of pineaplle juice you have in canned pineapple, so I'd keep that in mind if substituting fresh or frozen pineapple.
• * I use the pineapple in heavy syrup. Maybe I should edit the recipe to reflect that. It may help.
• My notes: I hate that some are having difficulties and offer the following suggestions:.
• Mixing by hand is the preferred method. Just make sure you combine your ingredients well.
• * Type of Pan -- I've used both glass and metal, but always 13x9. The cake is too moist to work in a tube or Bundt pan.
• Degree of doneness -- people may be tempted to cook the cake longer because it can appear under-done due to the moistness of the cake. I would caution against that but use your best judgement in cooking times. Just remember that it will appear much more moist than most cakes.
• * Pineapple -- I use pineapple in its own juice; others use heavy syrup but that will make a sweet cake even sweeter. I've modified the recipe to show that either can be used.
• One final thought is to make sure your baking soda and flour haven't passed their expiration dates. Hope this information helps!

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.

Steps:

• Cake directions:.
• Preheat oven to 350°F.
• Mix all cake ingredients together.
• Pour into a greased 9x13-inch baking pan.
• Cook for about 45 minutes or until a toothpick comes out pretty clean.
• Note: this cake turns a dark amber color while baking. One might wonder if the cake is getting overcooked when they see this drastic change in color. This is a good thing so don't stress.
• Icing:.
• In a medium sized bowl beat all icing ingredients until smooth.
• When cake has cooled, spread it on.
• Keep this cake in the refrigerator or the icing will go bad!
• (In my original recipe, it said to mix the cake ingredients in the greased baking pan! I am such a chicken so I played it safe and used a mixing bowl. I was afraid it would stick. If someone tries it let me know if it works!).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on.
• While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake until filling is set, about 20 minutes more. Allow to cool completely.
• Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.

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.