Pineapple Tres Leches Cake Recipes

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package, substituting reserved pineapple liquid for the water. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
• Blend milks and sour cream in blender until smooth. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 1 hour.
• Frost cake with COOL WHIP; top with pineapple.

Steps:

• 1. In the steps I will expand on how some were written and what I did. first off some use cake flour some use AP flour some skip this step and use a box mix; I used cake flour and a bit less sugar I think they used a full cup total some more. in the milk glaze some use the two cans of milk then you can choose from half & half, whole milk, coconut milk or heavy cream I think the use of coconut milk might be awesome.fruit is used or not some some will use coconut flakes on top.
• 2. Preheat oven to 350 degrees, spray a 9x13 or 9x11 pan until coated dust lightly with flour. I lightly sprayed a 9x11 glass pan with pam and dusted it barley with flour. many commented you do not need to do this step, I assume because of all the milk would release the cake. I think it needs it.
• 3. Combine flour, baking powder and salt in a large bowl set aside. Separate eggs. versions of this cake do NOT separate eggs I separated and will do so again.
• 4. TIP: here is where it got weird, I beat the butter with the sugar till very combined I then beat in the yokes one at a time then added the vanilla. I forgot the milk as most recipes do NOT call for it. so when I went to mix the egg butter mixture it was well very dry. when I went to fold in the egg whites of course it was not mixing way to stiff. so I just added a small amount of whites got it loose then folded in the rest it finally gave way. I want to also note many versions do NOT call for butter. I will continue to use butter but will next time add the milk so I dont have to deflate the whites.
• 5. Beat egg yolks with 1/2 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
• 6. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
• 7. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. it will seem that there is very little batter dont worry.
• 8. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter to cool. NOTE: mine took 25 min I did not turn mine out I left it in the pan to cool.
• 9. Combine condensed milk, evaporated milk, and half & half. Pierce the surface with a fork slowly drizzle all but about 1 cup of the milk mixture-try to get as much around the edges of the cake as you can. NOTE: I used all my milk and it sucked it all up no problem. I then covered the top with WELL drained crushed pineapple, someone stated to warm the milks as it would let the cake soak it up easier this step is not necessary I did it and will not the next time they also suggested to cut the sides off of the cake because it is hard for the crusty side parts to absorb the milk I waited a few hours tried the edge part and decided to cut all of the edges off I do feel it needs it and hey cooks treat right.
• 10. Allow the cake to absorb the milk mixture for 30 mins BETTER over night. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of powdered sugar and a splash of vanilla until thick and spreadable. Spread over the surface of the cake. TIP: I did not ice the entire cake all at once just what we were going to eat at that time.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
• In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• Stir yellow cake mix, eggs, water, and vegetable oil in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple. Pour batter into the prepared cake pan.
• Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 30 to 40 minutes. Remove cake from oven.
• Whisk cream of coconut with milk in a bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
• Whip cream in a mixing bowl with sugar, using an electric mixer, until whipped cream holds soft peaks. Frost top of cake with whipped cream and sprinkle with toasted coconut.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
• Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!