Pineapple Bundt Cake With Pineapple Glaze Food

PINEAPPLE BUNDT CAKE WITH PINEAPPLE GLAZE

Steps:

• Butter and flour a 10-inch bundt pan set aside.
• Using a spoon, scoop a ¾ cup of the undrained crushed pineapple into a small bowl and set aside. Drain the remaining pineapple, reserving 1 cup of drained crushed pineapple and the juice; set aside.
• Cream shortening, butter, and sugar together in a mixing bowl until smooth. Add eggs, one at a time, beating thoroughly after each addition. In a small bowl, sift the flour and baking powder together. Alternate the dry and wet mixtures to the creamed mixture, one at a time. Add some of the flour and baking powder to the creamed mixture, incorporated, then add some milk. When both the flour mixture and the milk are combined, add vanilla and stir in ¾ cup of the undrained pineapple to the batter and blend well. Pour the batter into a well-greased and floured bundt pan. Place the bundt pan into a cold oven, then turn on the oven; set the temperature to 325 degrees F. Bake for 1 hour 30 minutes, or until a toothpick comes out clean when inserted into the cake.
• Cool the cake for 10 to15 minutes in the pan, then run a knife around edges to loosen and remove cake carefully to a rack, while making the glaze.
• In a small bowl, combine butter, sugar, and 1 cup drained pineapple. If the mixture is too dry add some of the reserved juice a little at the time to loosen up the sugar mixture enough to make a sauce. Pour pineapple sauce over cake while still hot.

PINEAPPLE CAKE WITH PINEAPPLE GLAZE

Steps:

• 1. Preheat oven to 350°F. Grease and flour Bundt pan. Set aside 1 cup of crushed pineapple for glaze. In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
• 2. For glaze; in small saucepan melt butter add the 1 cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.

PINEAPPLE BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake.

PINEAPPLE BUNDT CAKE

Steps:

• Cake--preheat the oven to 350°.
• Grease a 10-cup Bundt pan.
• Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups sugar on med-high speed until light and fluffy, about 3 minutes.
• Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated.
• Add the flour and salt and mix on med-low speed just until incorporated.
• Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and vanilla into the batter.
• Spoon the batter into the prepared pan.
• Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
• Syrup--in a large saucepan set on med-high heat, stir together the 1 cup sugar and reserved pineapple syrup; bring to a boil.
• Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes.
• Remove from heat and stir in the 2 tablespoons reserved pineapple; set aside.
• To finish--cool the cake in the pan for about 10 minutes.
• Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom.
• Pour the pineapple syrup evenly over the cake.
• Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate.
• Dust with powdered sugar.
• Serve warm or at room temperature.

PINEAPPLE BUNDT CAKE

Steps:

• In a large bowl, add all the ingredients.
• Beat for 2 minutes at medium speed.
• Pour into a greased and floured 10-inch bundt pan.
• Bake at 325 degrees for 55 to 60 minutes.
• Cake is done when toothpick inserted in center of cake, comes out clean.
• Cool for 20 minutes before removing from pan.
• Serves 12-15 people.
• Note: Instant pudding mix used in this recipe should be: 1-(3.4 ounce) box.
• Also, if you can't find boxed pineapple flavored cake mix, use a boxed yellow cake mix, (I used Pillsbury Moist Yellow Cake Mix) and instead of the water, I used Dole Pineapple Juice (Not From Concentrate). This came in a 6 pack of (6-ounce) cans each. And with some of the remaining leftover pineapple juice, I used it to mix with confectioners' sugar, to glaze the cake after it cooled somewhat.
• One other thing I wanted to mention, the other day I made this cake, but using a yellow cake mix, instant coconut cream pudding, 4 eggs, the boxed pineapple gelatin, and added 8 ounces of pineapple juice, but for some reason I forgot to add the 1/3 cup of vegetable oil. But low and behold, the cake still turned out great. It may not have rised as much, but the cake was still quite moist and tasted great!

CARROT-PINEAPPLE CAKE WITH BUTTERMILK GLAZE

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
• In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
• Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
• Transfer to prepared baking dish.
• Bake for about 30 minutes.
• Remove from oven and cover the pan loosley with foil to prevent excess browning.
• Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
• To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
• Cook for about 4 minutes or until the mixture is golden brown.
• Remove from heat and stir in vanilla.
• Drizzle the buttermilk mixture glaze over the cake.
• Cool completely in the pan then frost with cream cheese icing.
• Delicious!