PINEAPPLE CAKE II
Very moist cake that is very good for a pot luck dinner.
Provided by Suzanne Stull
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery Milk Syrup over top of cake while still warm.
- To Make Buttery Milk Syrup: In a sauce pan combine the butter or margarine, evaporated milk, vanilla, and 1/2 cup white sugar. Bring mixture to a boil over medium high heat and cook for about 5 minutes. Pour over cake while still warm.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 28.9 g, Cholesterol 32.3 mg, Fat 6.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 153.6 mg, Sugar 20.6 g
PINEAPPLE SHEET CAKE II
A quick sheet cake made with crushed pineapple. Cut into squares for snacks.
Provided by Beverly
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 35m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch sheet pan.
- Sift together the flour, sugar and baking soda into a large bowl. Stir together the eggs, pineapple with juice and vanilla. Make a well in the flour mixture and pour in the pineapple mixture. Mix well and spread into prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 42.5 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 166.8 mg, Sugar 30.2 g
MOIST PINEAPPLE CAKE
I have had this recipe in my file for years and I'm not sure who I got it from. It is typed on a 3X5 card so I know it is pretty old. It is a very moist cake and you can frost it with cream cheese frosting or just top it whith whipped topping of your choice.
Provided by Bonnie Young
Categories Dessert
Time 1h
Yield 1 9X12 cake, 12 serving(s)
Number Of Ingredients 6
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 INGREDIENT PINEAPPLE CAKE (WITH PINEAPPLE SAUCE)
From American Heart Association Healthy Recipes booklet. A cake that smells like a pineapple upside down cake but without all the fat and calories. The sauce really adds a lot to the cake but is optional if you just want a low-key dessert.
Provided by HokiesMom
Categories Sauces
Time 1h5m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F and lightly spray a 13x9x2" baking pan with nonstick spray.
- Put cake mix in a large bowl and stir in undrained pineapple until well combined.
- Pour mixture into baking pan and smooth down the surface. Bake for 25-30 minutes or until golden brown.
- Transfer to a wire rack and let cool for about 30 minutes then run a thin knife around the edges of the cooled cake before slicing and removing from pan. Serve alone or with the following pineapple sauce (which I highly recommend).
- For Pineapple Sauce: While cake is cooling, in a small saucepan, gently stir together the sauce ingredients until the cornstarch is dissolved.
- Bring to a boil over medium high heat and boil for 1 1/2 to 2 minutes or until thickened, stirring frequently.
- Remove pan from heat and let cool slightly.
- Serve the warm sauce over the cake slices.
- Store leftover sauce in a container with a tight fitting lid. You can serve additional sauce either cold or reheat in the microwave till just warm.
Nutrition Facts : Calories 125.2, Fat 0.1, Sodium 112.6, Carbohydrate 29.9, Fiber 0.5, Sugar 19.4, Protein 2.3
PINEAPPLE UPSIDE-DOWN CAKE
Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
- Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
- Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.
PINEAPPLE ANGEL FOOD CAKE I
This three-ingredient recipe is delicious and so very easy due to the use of a cake mix and canned pineapple, and whipped cream dessert topping.
Provided by Donna
Categories Desserts Cakes Pineapple Cake Recipes
Yield 24
Number Of Ingredients 3
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
Nutrition Facts : Calories 127.3 calories, Carbohydrate 22.1 g, Fat 3.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 165.8 mg, Sugar 17.9 g
TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE
Two ingredients are all it takes to create a quick and delicious pineapple angel food cake! First up is Betty Crocker™ White Angel Food Cake Mix. Sweet and fluffy, angel food cake has that perfect crumbly-yet-moist texture. Add a can of crushed pineapple to the batter for a tropical, tangy and sweet taste. Every bite brings together bright, zesty flavors. The next time you want to create the unexpected, enjoy this angel food cake with pineapple.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 2
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.
Nutrition Facts : Calories 170, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 30 g, TransFat 0 g
PINEAPPLE CAKE
This is a great cake. No frosting needed. The topping is the extra special treat; the boys loved this one.
Provided by crazycookinmama
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 402.1, Fat 17.1, SaturatedFat 8.6, Cholesterol 51.3, Sodium 232.6, Carbohydrate 59.9, Fiber 2.6, Sugar 37.6, Protein 5
2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE
This angel food cake is easy and delicious and only requires 2 ingredients! Cover and store leftovers in the refrigerator.
Provided by the brownie gurl
Time 2h50m
Yield 12
Number Of Ingredients 2
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.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 37.8 g, Fiber 0.4 g, Protein 3.1 g, Sodium 324.7 mg, Sugar 29.3 g
PINEAPPLE UPSIDE-DOWN CAKE FOR TWO
With both of my kids in college, I started searching for recipes for two and found this one in my "Small-Batch Baking" cookbook by Debby Maugans Nakos. I made these one day and they turned out perfect!! I hate to admit it, but I ate them both that same day!!! You will need jumbo size muffin tin for these cakes. I changed the original recipe slightly, by adding two tablespoons of the pineapple juice and two of buttermilk in order to add more pineapple flavor to the cake.
Provided by diner524
Categories Dessert
Time 30m
Yield 2 cakes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Place rack in the center of the oven and preheat oven to 375 degrees.
- Place 1 1/2 tsps butter in two muffin cups. Bake until butter is bubbly and beginning to turn golden, 1 minute. Remove them from the oven and add 1/2 tbsp of brown sugar into the butter in each muffin and then sprinkle half of the pineapple tidbits into each one.
- In a small bowl, combine buttermilk, pineapple juice, egg yoke and vanilla and whisk to blend.
- In a separte bowl combine flour, sugar, baking soda and salt. Add remaining 2 tablespoons of butter and half of the buttermilk mixture. Beat with a handheld mixer on low speed until the dry ingredients are moistened. Increase speed to medium and beat until the batter is lightened and has slightly increased in volume, 45 seconds. Scrape down bowl. Pour in remaining buttermilk mixture and beat mixture on medium speed until well blended, 20 seconds.
- Divide batter evenly between the two cups and then fill remaining cup 1/2 with water to prevent warping. Bake the cakes until a toothpick comes out clean, 20 to 24 minutes.
- Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the pan and keep it away from the cakes. Using a large plate and pot holders, invert cakes onto plate and enjoy warm with ice cream if desired.
SKINNY PINEAPPLE CAKE
This was given to me by a friend at the gym. It's so simple I'm almost embarassed to post! But it's so delicious and low fat! You CAN have your cake and eat it too!
Provided by Nancygirl
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In a large bowl mix cake mix with undrained pineapple.
- Pour into an ungreased 9x13 cake pan.
- Bake 30 minutes at 350.
- Cool.
- Frost with cool whip.
- Eat, eat , eat! Eat all you want!
Nutrition Facts : Calories 186.9, Fat 1.8, SaturatedFat 1.4, Cholesterol 0.2, Sodium 216.9, Carbohydrate 39.2, Fiber 0.1, Sugar 21.8, Protein 4.2
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