Pineapple Crunch Cake Recipe 435

Steps:

• The Cake: Place drained pineapple on a plate and pat the pineapple pieces dry and set aside. In the bowl of an electric mixer, combine the flour, sugar, baking powder, baking soda, salt and nutmeg. Mix on low for one minute. Add the butter pieces and continue to mix on low until the mixture resembles sand. In a small bowl whisk together the eggs , sour cream and vanilla. Pour the wet ingredients into the dry mixture and mix on low until the ingredients are just combined. Increase speed to medium high and mix for 1-1/2 minutes or until smooth. Fold the pineapple into the batter. Spoon the batter into the prepared baking dish and smooth batter with the back of a spoon. Sprinkle crunch topping over all. Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. After 30 minutes of baking, cover the top of cake loosely with a piece of aluminum foil to help prevent the top of the cake from browning too much. Serve topped with warm caramel sauce. The Crunch topping: Combine all ingredients in a mixing bowl and gently mix the butter into the dry ingredients Warm Caramel Sauce: In a medium size, heavy-bottom saucepan, combine the heavy cream, butter, brown sugar, salt and water. Place pan over medium heat and continue to stir until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat and stir in the vanilla. Continue to stir vigorously until the sauce is smooth. Serve sauce warm. To store sauce allow it to cool completely and store in an air tight container in the refrigerator for up to one week.

Steps:

• 1. Preheat oven to 350^. Spray or grease a 9-inch square baking pan. Set aside.
• 2. In a bowl combine cornflake crumbs, sugar and butter. Press into the prepared pan. Bake 10 minutes. Cool completely on wire rack.
• 3. In a saucepan, combine cornstarch and pineapple and the juice, blending well. Bring mixture to a boil; cook and stir 2 minutes or until thickened. Cool completely.
• 4. In a bowl beat the softened ice cream and dry pudding mix on low speed for about 2 minutes;blending until thickened. Spoon over cold crust. Top with cold pineapple mixture. Refrigerate until serving time..Enjoy!

Steps:

• Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack., In a saucepan, combine cornstarch and pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Cool. , In a bowl, beat ice cream and pudding mix on low speed 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving.

Steps:

• To make the topping: Combine the brown sugar, flour and coconut in a bowl.
• Cut in the butter until crumbly and set aside until needed.
• To make the cake, grease a 10" tube pan, line the base with parchment paper and grease.
• Drain the pineapple, reserving 1/2 cup syrup.
• Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy.
• Beat in the eggs one at a time and beat until combined.
• Stir in alternately the flour and the reserved syrup, making two additions of each.
• Spread half the cake mixture evenly over the base of the prepared pan, top with the well-drained pineapple and half the topping.
• Spread with the remaining cake mixture and sprinkle with the remaining topping.
• Bake at 350 degrees F for about 50 minutes and let stand 5 minutes before turning on to a wire rack to cool.

Steps:

• Cream sugar and margarine in bowl. Add eggs, flour, soda and salt, mix well.
• Ad pineapple, undrained, and vanilla.mix well.
• Pour into greased and floured 13x9 pan.
• Bake at 300* for 1 hour or until cake tests done.
• Spread PECAN TOPPING over hot cake.
• Broil until TOPPING is bubbly.
• to prepare PECAN TOPPING:.
• Combine all ingredients in bowl, mix well.
• spread over hot cake.
• Broil until bubbly.