Best Pineapple Cake Food

UNBELIEVABLE PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a medium bowl, stir together the flour, sugar and baking soda. Add eggs and mix until well blended. Fold in the pineapple, coconut and walnuts. Pour into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven. In a medium bowl, beat together the butter and cream cheese. Mix in the confectioners' sugar until smooth. Spread frosting over cooled cake.

BEST EVER PINEAPPLE CAKE

Steps:

• Mix all cake ingredients together.
• Grease 9x13" pan.
• Pour in batter.
• Bake at 350 for 40 minutes.
• Mix icing until well blended.
• Ice while still warm.

BEST PINEAPPLE CAKE

Steps:

• Mix all the ingredients together in a large bowl. Either us a hand mixer or beat by hand until well blended. Bake in a greased and floured 9x13 pan at 350 degrees for 40-45 minutes.
• Icing:
• a cream cheese frosting is good but this cake needs only powdered sugar.

TAIWANESE PINEAPPLE CAKES

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.

COCONUT PINEAPPLE CAKE

Steps:

• In large mixing bowl, beat the eggs, sugar and vanilla until fluffy.
• Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
• Stir in walnuts.
• Pour into greased 13-inch by 9-inch by 2-inch baking pan.
• Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• In small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth.
• Frost cake.
• Sprinkle with coconut.
• Store in the refrigerator.

PINEAPPLE CAKE

Steps:

• Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.

MOIST PINEAPPLE CAKE

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.

"BEST EVER" PINEAPPLE CAKE

Steps:

• 1. In a large bowl, mix flour, sugar, baking soda, eggs, vanilla, and crushed pineapple with juice. No need to use a mixer. Just mix with a large spoon.
• 2. Grease pan. Pour in a cake pan or sometimes I use a medium size cookie sheet for thinner pieces.
• 3. Bake on 350 degrees for about 45 minutes or until a toothpick inserted in center comes out clean.
• 4. Let cool and then spread top of cake with the cream cheese frosting. Enjoy!

PINEAPPLE CHEESECAKE

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.