Pineapple Cream Cheese Icing Recipes

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:

• Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

Steps:

• In a bowl, combine cream cheese and pineapple. Chill.

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.

Steps:

• In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.

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.

Steps:

• Blend cheese and butter together thoroughly.
• Add remaining ingredients and whip till light and fluffy.

Steps:

• In a large bowl, beat butter and cream cheese with an electric mixer until creamy.
• Beat in preserves.
• Gradually beat in confectioner's sugar, until desired consistency is reached.

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:

• 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.