Easy Golden Pineapple Cake Food

EASIEST EVER PINEAPPLE CAKE (5 INGREDIENTS)

Steps:

• Preheat oven to 350°F. Grease a 9x13 pan.
• Combine flour, sugar and baking soda in a bowl and mix well.
• Stir in eggs and pineapple until very well mixed. Pour into prepared pan.
• Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.
• Top with cream cheese frosting or whipped cream.

2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine dry cake mix with crushed pineapple and juice in a large bowl. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
• Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool, about 2 hours.
• Run a knife around the edges and turn cooled cake out onto a serving place. Use a serrated knife to cut into slices.

EASY GOLDEN PINEAPPLE CAKE

Steps:

• Preheat oven to 350.
• Mix all ingredients together well (but gently) in a large bowl.
• Grease an 8 inch square pan.
• Pour batter into pan.
• Bake for 38 minutes, until dark golden brown. Enjoy!

PINEAPPLE CAKE

Steps:

• Preheat the oven to 350F degrees. Prepare a bundt pan by greasing it well with non-stick baking spray (or easy release baking spray which contains flour).
• In a large mixing bowl, use an electric mixer on low speed to combine cake mix, ½ cup melted butter, and pineapple juice, mixing just until smooth.
• Add the eggs and crushed pineapple (with the juice) and mix with the electric mixer on medium to high speed until well combined.
• Pour the cake batter into the prepared bundt pan.
• Bake the cake at 350F for 35-40 minutes until a toothpick placed into the cake comes out clean.
• While the cake is baking, combine ¾ cup pineapple juice, ½ cup of the powdered sugar, and the ¼ cup butter in a medium saucepan and heat over medium heat, stirring often, until the glaze begins to simmer. Remove the glaze from the heat.
• When the cake is fully baked, remove it from the oven and poke holes all over the cake in the pan to allow the glaze to soak into the cake. Pour 1/3 of the glaze over the cake in the pan. Set the cake aside to cool in the pan for 15 minutes.
• Invert the pan onto a large plate or cake pedestal. Lift the pan away from the cake.
• Whisk the remaining 1 ½ cups of powdered sugar into the glaze, then brush it over the whole cake.
• Slice the cake and serve at room temperature.

PINEAPPLE UPSIDE-DOWN CAKE

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.