Grandmothers Pineapple Juiced Cake Food

PINEAPPLE JUICE CAKE

Steps:

• Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
• Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze.
• In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
• Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

GRANNY CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
• Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
• To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
• Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
• Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
• Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

GRANDMA BEA'S PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees.
• Drain pineapple rings and discard juice. Place pineapple on a paper-towel-lined plate to drain, turning once, for 5 minutes.
• Melt 6 tablespoons butter and transfer to a 9-inch round cake pan to evenly coat bottom; sprinkle brown sugar evenly over bottom of cake pan and top with an even layer of pineapple rings and pecans, if using. Set prepared cake pan aside.
• In a large bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together eggs, egg yolks, and vanilla until well combined; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat remaining 6 tablespoons butter with granulated sugar on medium-high speed until light and fluffy. Reduce speed to low and add flour mixture alternating with egg mixture; beat until batter is just combined.
• Pour batter in prepared cake pan and transfer to oven. Cook until a cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. Transfer to a wire rack to cool for 10 minutes.
• Run a small sharp knife around edge of pan to release cake. Place a plate on top of cake pan and invert cake onto plate; serve.

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, combine angel food cake mix and crushed pineapple (do not drain) until no dry spots of cake mix are visible. Do not overmix.
• Spread batter evenly in an ungreased 9x13-inch glass baking dish. Bake in preheated oven for 25 to 30 minutes, or until golden brown. It will still be a little jiggly when you pull it out, but it should not be runny. Remove from oven, and allow the cake to cool completely, about 1 hour.
• Spread whipped topping over cooled cake, if you wish. Add pineapple chunks or fresh berries.

GRANDMOTHER'S PINEAPPLE JUICED CAKE

Steps:

• Preheat oven to 350°F
• Grease bottom of two (I use three) 8-inch round cake pans and line with waxed paper or parchment paper. Don't skip the paper liner, it is imperative since you're going to be freezing the cakes with juice in the pans later.
• Sift together flour, baking powder and salt; set aside.
• Cream sugar and butter together until light.
• Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
• Continue beating one minute.
• Spread batter evenly in prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. May take less time depending on your oven and how many pans you use.
• While cake is cooling, drain pineapple, but SAVE JUICE.
• Set crushed pineapple aside for later.
• Poke holes in cakes while still in pans.
• Pour juice over layers in pans. Be liberal but remember cake still has to stand once assembled so don't go overboard.
• Put layers in freezer to firm for a period while still in pans. We do this so that it will be easier to handle to assemble cake and to ice.
• Cake can be baked, juiced and frozen ahead of time for a lengthy period as long as cakes are wrapped very well.
• Prepare icing while cakes are freezing.
• Cream shortening with mixer.
• Add vanilla.
• Gradually add sugar, one cup at a time, beating on medium speed. Scrape sides and bottom of bowl often.
• When all sugar has been mixed in, icing will appear dry.
• Add milk or water and beat at medium speed until desired consistency. You want it to be a little firm so it won't slide off of cake, yet still spreadable.
• Remove firm cakes from freezer and start assembling layers. Use a deeper bottomed plate of some sort as this cake will be juicy onced thawed completely and you don't want that to pool in your fridge.
• Assemble with icing and liberal amount of pineapple between each layer, then ice entire cake. Add remaining pineapple as topping.
• Cover iced cake and allow to thaw completely in refrigerator before serving. Tastes better cold!
• Be sure to store cake in fridge- don't leave sitting out.

GRANDMA'S PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Drain pineapple from can and reserve 2 tablespoons of the syrup.
• Melt the butter in a 10 inch cast iron skillet and stir in the brown sugar until well blended. Remove the skillet from the heat and arrange the pineapple slices on top of the sugar mixture. Put a cherry in the center of each slice.
• Combine flour and baking powder. In a mixing bowl beat together the shortening and granulated sugar. Beat in the egg, lemon juice and vanilla. Beat in flour mixture and milk until batter is smooth.
• Pour cake batter evenly over pineapple in skillet and bake at 350°F for about 40 minutes. Allow the cake to cool for about 5 minutes and then turn onto a serving plate.

GRANDMA'S PINEAPPLE CAKE

Steps:

• Follow directions on the box of cake mix, except add pineapple juice to mixture. Bake as directed.
• Icing: Mix the Philly Cream Cheese, confectioneries' sugar, and 3 tablespoons of water in a separate bowl. Mix the icing until smooth with no lumps.
• Ice the cake and then add pineapple to decorate.

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.