Swedish Pineapple Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
• For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.

Steps:

• Preheat oven to 350.
• Grease and dust with flour 9 x 13 cake pan.
• Combine butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
• Add pineapple, baking soda and 1 teaspoons vanilla, and 1/2 cup chopped pecans, then stir in flour.
• Pour batter into prepared cake pan and bake for 45 to 50 minutes or until toothpick inserted comes out clean.
• After cake has cooled completely, combine remaining ingredients for frosting, beating until smooth. Make sure cake is cool before frosting.

Steps:

• For the pineapple filling: Put the drained pineapple in a medium saucepan over medium heat. Cook, stirring often, until any remaining liquid has cooked off and the pineapple is almost completely dry, about 12 minutes. Add the granulated sugar, corn syrup, cornstarch and lemon juice. Continue to cook, stirring often, until the sugar dissolves and the mixture is golden brown, very thick and jammy, about 10 minutes. Transfer to a bowl and refrigerate, uncovered, until completely cool, about 1 hour. This can be made up to 24 hours in advance.
• For the pastry dough: Once the pineapple filling is cool, make the dough. Pulse the cake flour, butter, confectioners' sugar, milk powder, custard powder and salt in a food processor until the butter is thoroughly mixed into the flour and the dough is starting to clump together, about 2 minutes. Add the egg yolk, then continue to pulse until a smooth, homogenous dough forms. Scoop the dough into fifteen 1 tablespoon-size pieces, then roll into uniform balls.
• Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment. Spray the inside of each of fifteen 1 1/2-by-2-inch rectangular aluminum molds generously with nonstick cooking spray and place on the prepared baking sheet.
• Divide the cold pineapple filling into fifteen 2 teaspoon-size balls.
• Working one at a time, use a rolling pin to roll one dough ball into a thin round (about 3 inches wide and about 1/8 inch thick) on a piece of parchment lightly dusted with flour. Place one ball of filling in the center of the dough, then shape the dough up and around the filling, pinching the ends to seal. Roll between the palms of your hands to make uniform. Place into one of the greased molds, then gently press so it fills the mold and is level with the top edges. Repeat with the remaining filling and dough until all 15 cakes are formed.
• Bake until the top of each cake is matte and puffed slightly and the bottom is light golden brown, 18 to 20 minutes. Let cool 10 minutes, then carefully press out of the molds. Enjoy warm or transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch baking dish.
• To make the cake, cream the sugar and shortening together in a mixing bowl. Beat in the eggs and vanilla. Sift the flour, baking soda, cinnamon, nutmeg, and salt together in a second bowl. Gradually stir the flour mixture into the egg mixture. Fold in the apples and walnuts until evenly blended. Spoon the batter into the prepared baking dish.
• Bake the cake in the preheated oven for 40 minutes.
• To make the topping, place the milk, margarine, and brown sugar in a saucepan over medium-low heat. Stir to dissolve the brown sugar, and cook until the margarine melts. Remove the cake from the oven and place it on a baking sheet to prevent spillovers. Pour the topping over the cake.
• Return the cake and baking sheet to the oven and bake for an additional 20 minutes, or until a tester comes out clean. Cool to room temperature before serving.

Steps:

• In a mixing bowl, combine first six ingredients, mix well.
• Spray a 13" x 9" pan with vegetable spray. Pour batter into pan and bake in a preheated oven at 350 degrees for about 40 minutes or until done.
• For frosting, in a mixing bowl combine melted margarine, softened cream cheese and powdered sugar. Mix well then spread frosting over warm cake.

Steps:

• For Cake, mix the first 7 ingredients together VERY WELL by hand.
• Bake for 35-45 minutes at 350*.
• Mix all Frosting ingredients together and spread on cake after it cools.

Steps:

• take all the ingredients except the 8 oz cream cheese and 1/2 cup butter and 3/4 cup sugar and 1 cup pecans and mix in order and pour into an ungreased unfloured cake pan and bake at 350 for 30 minutes
• take the cream cheese,butter,1 cup pecans and 3/4 sugar and mix well and spread onto cooled cake

Steps:

• Add all cake ingredients into large bowl; Stir by HAND.
• Put into a 9 x 13 ungreased pan. Bake 35 min. at 350 degrees F.
• For the icing cream together butter and cream cheese, add powdered sugar and vanilla and mix well. Spread icing over HOT cake and cool before serving.

Steps:

• Mix sugar, flour, baking soda, vanilla, egg and crushed pineapple well.
• Bake in ungreased pan at 350 degrees for approx. 35 min. until golden brown and firm in the middle of the cake. Let cool.
• Icing
• Mix softened butter, 8 oz. of cream cheese, vanilla and powdered sugar with mixer until you get the consistency you want. Spread on cooled cake. Sprinkle with chopped pecans.
• Refrigerate cake and take out of the refrigerator about an hour before you serve.