Pineapple Cake Food

EASY PINEAPPLE CAKE

Steps:

• In a large mixing bowl, add eggs, oil, crushed pineapples and mix until smooth.
• Add cake mix and mix until just combined.
• Pour batter in a greased and floured rectangle cake pan (Dimensions: 9x13) and spread it evenly with a spatula.
• Bake at 350 degrees for 30-40 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cake to cool down completely.
• Then, spread whipped cream on top.
• Sprinkle coconut.
• Slice and enjoy!

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.

2 INGREDIENTS PINEAPPLE ANGEL FOOD CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl combine the angel food cake mix and the crushed pineapple.
• Mix well with a hand mixer.
• Pour into a 9x13 pan (no need to spray the pan).
• Bake at 350 degrees for 25 minutes until golden brown.
• The cake will fluff up but it will settle as it cools. Allow it to cool completely.
• Spread thawed cool whip over the top and serve.

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.

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in 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.

PINEAPPLE ANGEL FOOD DUMP CAKE

Steps:

• Preheat the oven to 350 F.

APPLE, PINEAPPLE AND CINNAMON CAKE

Steps:

• Preheat the oven to 180ºC (350ºF). Grease a round cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with margarine and dust with some flour.
• In an electric mixer, beat on medium speed the eggs and the brown sugar until obtain a homogeneous mixture. Add the cinnamon, the vanilla extract and mix for 3 to 4 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a creamy and homogeneous mixture. Finally, fold with a spatula the peeled pineapple cut into pieces and the peeled apples cut into pieces.
• Pour the dough into the prepared pan and sprinkle with two tablespoons light brown sugar. Bake until a toothpick inserted in the center comes out clean, about 40 minutes (the time depends on the oven).
• Remove the cake from the oven and unmold onto a plate. Let cool completely and serve.

PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of a 9x13-inch pan with oil spray. Do not grease the sides.
• In a large bowl, add cake mix and canned pineapple, juice included. Stir them together until well-combined.
• Pour the batter into the pan and bake for 25 minutes or until the cake is golden brown. The cake should spring back when pressed.
• With the cake still inside, flip the pan over. Let it cool completely before serving, about 45 to 60 minutes.
• Run the sides of the cake with a knife or off-set spatula to release it. Remove the cake from the pan.
• Slice and serve with whipped cream. Enjoy!

PINEAPPLE CARROT CAKE

Steps:

• In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts and blossoms if desired. Store in the refrigerator.

PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set aside.
• In a medium mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
• Set a fine mesh sieve over a bowl and pour pineapple into sieve to drain all of the juice well from canned pineapple, reserve the canned juice for another use (you should have a little over 3/4 cup drained).
• If you'd like the pineapple to have a finer texture pulse it in a food processor about 15 times or so to chop it up a bit, this is optional.
• In a medium bowl stir together crushed pineapple with pineapple juice concentrate, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until very pale and fluffy.
• Mix in eggs one at a time then blend in vanilla extract.
• Add in 1/3 of the flour mixture and mix just until combined then mix in 1/2 of the pineapple mixture and mix just until combined.
• Add in another 1/3 of the flour mixture and mix just until combined then add in the remaining 1/2 of the pineapple mixture and mix just until combined.
• Add in last 1/3 of the flour mixture the mix just until combined, remove bowl and scrape down bowl with rubber spatula just to evenly incorporate.
• Pour batter into prepared baking dish and spread into an even layer.
• Bake in preheated oven until toothpick inserted into center comes out clean, about 30 - 35 minutes.
• Let cake cool completely on a wire rack.
• For the frosting, in a clean bowl of an electric stand mixer whip butter until fluffy.
• Add in heavy cream, vanilla, and powdered sugar and whip on high speed for approximately 5 minutes or so until it's very light and fluffy.
• Spread frosting over cooled cake, top with coconut then cut into slices.
• *You can heat this in the microwave to thaw but you'll want to heat in 15 second increments stirring between each just until lukewarm, if it's too hot it will melt the butter.
• Recipe source: Cooking Classy

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.

PINEAPPLE CAKE

Steps:

• Drain pineapple, reserving juice.
• In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until fluffy. Add eggs, beat until smooth.
• Alternately add flour mixture and reserved pineapple juice to egg mixtgure, beating at low speed after each addition, just until combined. Fold in pinapple.
• Spread batter in a greased 13x9x2 inch baking pan or dish. In a small bowl combine brown sugar, pecans, and coconut. Sprinkle over batter; bake in a 350 degree Fahrenheit oven about 35 minutes or until center is firm.

PINEAPPLE CAKE WITH CRUSHED PINEAPPLE TOPPING

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat crushed pineapple (undrained) and cake mix on medium speed for about 1 minute.
• Spread batter evenly into an ungreased 10 inch angel food tube pan.
• Bake for 40 minutes. (The top should be golden brown)
• Once the cake comes out of the oven, immediately invert the cake by placing it upside down on a bottle to cool completely, approximately 2 hours. (Can also use the feet if your tube pan has them instead of the bottle. )
• To remove from the pan, slide a narrow spatula or butter knife gently down the sides of the cake and remove the middle insert. Then, slide your knife around the middle section of the cake to release it from the pan.

PINEAPPLE DREAM CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of an 11x13-inch pan with oil or butter, or line with parchment paper.
• In a large bowl, beat the cake mix, water, butter, and eggs on low speed for 30 seconds. Increase the speed to medium and beat for 2 more minutes.
• Add the sour cream and crushed pineapple to the batter and mix until combined.
• Pour the batter into the prepared pan. Bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
• Meanwhile, prepare the whipped topping. Whisk the pudding and drained crushed pineapple until combined. Gently mix in the whipped topping.
• Spread the whipped cream frosting over the cooled cake. Chill for 30 minutes before serving. Slice and enjoy!

PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350ºF. In a large mixing bowl, beat the angel food cake mix and crushed pineapple together for 60 seconds on medium speed. The batter will triple in size and become very fluffy.
• Pour the batter into an un-greased 10 inch tube pan. Bake for 40-50 minutes or until the top is golden and not jiggly in the center.
• Immediately invert the pan and allow the cake to cool completely. This may take 2-3 hours.
• Meanwhile, place a metal mixing bowl and beaters in the freezer for the whipped cream. Once the cake is cool, use a small spatula or knife and go around the sides of the pan and the center piece to help release the cake from the pan. Place the cake on a serving plate.

OLD FASHIONED PINEAPPLE CAKE RECIPE

Steps:

• In a medium sauce pot, add the following ingredients.
• Add milk.
• Add sugar.
• Add egg yolks.
• Add butter.
• Add vanilla.
• Place sauce pot on a COLD burner, then turn heat on to medium.
• Cook, stirring constantly to avoid making scrambled eggs, until thick, about 12 minutes.
• Add the drained crushed pineapple, stir together.
• Spread frosting between layers, on top, and sides.
• Enjoy

PINEAPPLE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping