PINEAPPLE DREAM CAKE
Make and share this Pineapple Dream Cake recipe from Food.com.
Provided by Virginia
Categories Dessert
Time 4h30m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Make cake according to package directions in 3 9" cake pans (or one 13x9 pan) that have been greased and floured.
- Cool cake completely.
- To make frosting mix pudding mix and crushed pineapple with juice. Then fold in the thawed Cool Whip.
- Frost cake (you may have to secure layers with tooth pick).
- Must chill cake at least 4 hours before serving, overnight is best.
Nutrition Facts : Calories 3591.1, Fat 147.5, SaturatedFat 23.3, Cholesterol 644.7, Sodium 4794.8, Carbohydrate 532, Fiber 8.3, Sugar 350.3, Protein 42.8
PINEAPPLE & MACADAMIA NUT CAKE
This delicious cake is one of my own invention. It's been a huge hit among family and friends and even inspired fierce bidding at a local charity auction! -Greta Kirby, Carthage, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.
Nutrition Facts : Calories 457 calories, Fat 20g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 296mg sodium, Carbohydrate 69g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE MACADAMIA POUND CAKE
This rich pound cake has a real taste of Hawaii in it! This tastes great with a scoop of coconut ice cream on it.
Provided by Hey Jude
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine dried pineapple and boiling water in a small bowl; let stand 15 minutes; drain thoroughly and blot dry.
- If pineapple pieces are large, cut them into 1/2-inch pieces.
- Heat oven to 325°.
- Sift together flour, baking powder and salt; set aside.
- Beat butter and sugar with an electric mixer on high speed until light, 3 minutes; add eggs one at a time, mixing well after each addition; reduce mixer to low speed; add milk, rum, and vanilla; add flour mixture, mix just until combined; fold in pineapple and nuts with a spatula.
- Grease and flour an 8 1/2" x 4 1'2" loaf pan; transfer batter to pan; bake until a wooden pick inserted in the center comes out clean, about 1 1/2 hours.
- Cool in the pan 10 minutes; loosen cake from the sides of the pan with a flexible knife; invert onto a wire rack and cool completely before slicing.
Nutrition Facts : Calories 328, Fat 19.6, SaturatedFat 8.9, Cholesterol 84.8, Sodium 88.7, Carbohydrate 34.6, Fiber 1.1, Sugar 21.4, Protein 4.3
TROPICAL DREAM CAKE
This is a tropical bundt cake, with pineapple and banana. This is a great cake for summertime, or when you need a lift during a cold winter!
Provided by breezermom
Categories Dessert
Time 1h15m
Yield 1 10 inch cake
Number Of Ingredients 13
Steps:
- Beat 2 cups of sugar and oil at the medium speed of an electric mixer for 2 minutes. Add the eggs, one at a time, beating just until the yellow disappears. Add the crushed pineapple and vanilla, beating just until blended.
- Combine the flour, baking powder, baking soda, salt, and cinnamon; Stir well. Add to the oil mixture alternately with the mashed banana, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
- Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from the pan, and let cool completely on a wire rack.
- Combine the powdered sugar and orange juice, adjusting the amount of orange juice to get the glaze you want. Stir well. Drizzle the glaze over the cake.
PINEAPPLE DREAM CAKE
Steps:
- Drain pineapple and reserve the liquid, set aside.
- Prepare the cake mix according to the package instructions, except add the pineapple juice + however much water to equal the amount of water that the package calls for. Bake in two 9 in round cake pans.
- While the cake layers are cooling, spoon the Cool Whip into a large bowl. Add the pudding mix and the pineapple and stir well to make the frosting.
- Frost each layer and the sides of the cake. Keep refrigerated until you are ready to enjoy it.
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
PINEAPPLE DREAM CAKE
So easy to make from scratch in one bowl and delicious. Keep the cake in the refrigerator. This is a great make-ahead cake that also freezes well. (Cut into single-serving pieces and freeze in a single layer.) Thaw a piece at room temperature or in a microwave oven on DEFROST for one minute.
Provided by foodtvfan
Categories Dessert
Time 1h5m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Put all cake ingredients in a large bowl. Mix for one minute by hand with a wooden spoon.
- Pour batter into UNGREASED 9" x 13" pan.
- Bake at 350 degrees Fahrenheit for 40 to 50 minutes or until cake tests done (toothpick in center comes out clean).
- Remove cake from oven and cool completely on rack before frosting.
- For frosting: Beat the butter and cream cheese together. Add icing sugar and vanilla extract and beat until creamy.Frost cooled cake.Refrigerate cake until needed.
Nutrition Facts : Calories 525.8, Fat 18.4, SaturatedFat 11.2, Cholesterol 91.7, Sodium 515.8, Carbohydrate 86.2, Fiber 1.1, Sugar 65.7, Protein 5.9
LUSCIOUS TROPICAL DREAM CAKE
Have a little slice of vacation in a Luscious Tropical Dream Cake. Our tropical dream cake with pineapple is less expensive than a trip to the Caribbean!
Provided by My Food and Family
Categories Home
Time 1h8m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Drain pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into 15x10x1-inch pan sprayed with cooking spray.
- Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
- Beat pudding mix and milk with whisk 2 min. Stir in pineapple; spread over cake. Cover with COOL WHIP; top with coconut and nuts. Keep refrigerated.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.6983 g, Sugar 0 g, Protein 1 g
PINEAPPLE UPSIDE-DOWN CAKENULLWITH MACADAMIA NUTS
Categories Cake Fruit Ginger Dessert Bake Dried Fruit Cherry Pineapple Macadamia Nut Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Melt 6 tablespoons butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat. Stir in sugar, nuts, cherries and ginger. Cook until sugar mixture bubbles, stirring often, about 6 minutes. Cool slightly. Arrange pineapple pieces, overlapping slightly and in concentric circles, over sugar mixture. Set aside.
- Whisk flour, baking powder, baking soda and salt in medium bowl. Using electric mixer, beat 3/4 cup sugar and orange peel in large bowl until fragrant. Beat in 6 tablespoons butter until light. Beat in yolks 1 at a time. Beat in lemon juice and vanilla. Beat in flour mixture alternately with buttermilk.
- Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add 2 tablespoons sugar and beat until firm peaks form. Fold into batter. Spoon into pan atop pineapple.
- Bake cake until tester inserted into center comes out clean, about 1 hour. Transfer to rack; cool 5 minutes. Invert onto platter. Serve with whipped cream.
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