EASY PINEAPPLE CAKE
A very easy pineapple cake with a cream cheese frosting.
Provided by Catherine Dallas
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
- Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
- To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 36.1 g, Cholesterol 35.9 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 166.1 mg, Sugar 27.5 g
MOIST PINEAPPLE CAKE
I have had this recipe in my file for years and I'm not sure who I got it from. It is typed on a 3X5 card so I know it is pretty old. It is a very moist cake and you can frost it with cream cheese frosting or just top it whith whipped topping of your choice.
Provided by Bonnie Young
Categories Dessert
Time 1h
Yield 1 9X12 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs then add sugar mix well. Add flour and baking soda and blend together add vanilla and crushed pineapple and stir until well mixed.
- Pour mixture into greased and floured 9X12 cake pan.
- Bake at 350 degrees for 40 to 45 minutes. Cool and frost with your favorite cream cheese frosting or top with whipped topping.
VANILLA PINEAPPLE COMPOTE
Steps:
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan. Squeeze the lemon juice into the pan. Stir to combine the ingredients and bring to a simmer. Add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
PINEAPPLE-VANILLA SKILLET CAKE
Keep your cake pan in the cupboard for this easy-to-make skillet dessert inspired by pineapple upside-down cake. Instead of inverting it onto a platter, enjoy it cake-side up and scoop it into bowls with vanilla (or cherry-vanilla!) ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Whisk together the orange juice, 1/2 cup water, honey and vanilla bean pod and seeds in a medium ovenproof skillet. Arrange the pineapple in the skillet. (It's OK if the skillet seems overcrowded; the pineapple will shrink as it cooks.) Bring to a simmer over medium-high heat, and cook until the pineapple is tender and the juices are reduced to a loose syrup and very bubbly, 12 to 15 minutes.
- While the pineapple cooks, pulse the flour and sugar in a food processor until combined. Add the butter, and pulse until the mixture is crumbly and moist. Add the egg, and process until the batter is combined and thick.
- Drop the batter in small mounds all over the pineapple, and roughly spread out with the back of a spoon. (It's OK if the pineapple isn't completely covered; the cake will spread as it bakes to cover.) Bake until the cake is golden brown, about 20 minutes. Let cool slightly, and serve with ice cream.
VANILLA/PINEAPPLE COOL WHIP FROSTING
Steps:
- In a large bowl, mix vanilla instant pudding and crushed pineapples, with juice, until mixed well. Fold in Cool Whip.
- Frost cake and refrigerate at least 1 hour.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CAKE WITH PINEAPPLE PUDDING
"This recipe was given to me by a dear friend, and I serve it often. It's so light and refreshing. I frequently take it to church luncheons." Judy Sellgren - Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and whipped topping. Chill until serving. Serve with cake.
Nutrition Facts : Calories 236 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 470mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
VANILLA-POACHED PINEAPPLE SAUCE
This uses fresh pineapple. Use the sauce for topping low-fat pound cake or angel food cake, or ice cream. From Cooking Light. Cook time does not include chilling time. As suggested by Wicked cook, adjust the amount of water according to how much syrup you want. As per I'm Pat's suggestion, use the de-seeded vanilla bean to make vanilla sugar. See her review for instructions.
Provided by Outta Here
Categories Sauces
Time 25m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cut pineapple into quarters lengthwise; cut each quarter crosswise into 1/2-inch slices, and set aside.
- Scrap seeds from vanilla bean into a skillet; discard bean (or make vanilla sugar).
- Add water, sugar, and ginger root to skillet; stir. Bring to a simmer over medium heat, stirring occasionally.
- Add pineapple slices; cook 8 minutes or until tender, stirring occasionally.
- Pour into a bowl; cover and chill.
Nutrition Facts : Calories 59.5, Fat 0.1, Sodium 1.9, Carbohydrate 15.5, Fiber 1.1, Sugar 13, Protein 0.4
PINEAPPLE ANGEL FOOD CAKE I
This three-ingredient recipe is delicious and so very easy due to the use of a cake mix and canned pineapple, and whipped cream dessert topping.
Provided by Donna
Categories Desserts Cakes Pineapple Cake Recipes
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
- In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
- Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
- Serve with whipped topping
Nutrition Facts : Calories 127.3 calories, Carbohydrate 22.1 g, Fat 3.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 165.8 mg, Sugar 17.9 g
PINEAPPLE COCONUT CAKE
Make a Pineapple Coconut Cake for your next big day. Our Pineapple Coconut Cake is frosted with an amazing mix of vanilla pudding, pineapple and coconut.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. Add enough water to juice to measure 1-1/3 cups. Prepare cake batter and bake in 13x9-inch pan sprayed with cooking spray as directed on package, substituting the juice mixture for the water and 1-1/2 cups COOL WHIP for the oil. Cool cake completely on wire rack.
- Beat cream cheese in large bowl with mixer until creamy. Add pudding mixes and milk; beat until blended. Stir in pineapple. Spread pudding mixture over cake.
- Top with remaining COOL WHIP, nuts and coconut just before serving.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PINEAPPLE UPSIDE-DOWN CAKE
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4.
- For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
- Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
- Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
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