Pineapple Cake With 7 Minute Frosting Recipe 445 Food

EASIEST EVER PINEAPPLE CAKE (5 INGREDIENTS)

Steps:

• Preheat oven to 350°F. Grease a 9x13 pan.
• Combine flour, sugar and baking soda in a bowl and mix well.
• Stir in eggs and pineapple until very well mixed. Pour into prepared pan.
• Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.
• Top with cream cheese frosting or whipped cream.

BEA'S PINEAPPLE CAKE W/SEVEN MINUTE ICING

Steps:

• 1. CAKE: DO NOT FOLLOW CAKE BOX INGREDIENTS. Preheat oven to 350. Grease & flour three 9" cake pans. (I have also used 8" pans as well as a 9x13 sheetcake pan). Mix together the cake mix along with the buttermilk, 2 whole eggs and 2 egg yolks, sugar, oil and vanilla. (* Or make your own scratch cake). Mix with electric mixer on medium for 2 1/2 to 3 minutes. Pour into prepared cake pans. Bake at 350 for 30-40 minutes or until they test done. Leave in pans for 10 minutes then turn out.
• 2. TOPPING: Once you get your layers in the oven, pour the pineapple (juice & all) into an appropriate size saucepan. Add the 3/4 cup sugar, mix well & cook on med-low, stirrring occasionally, until layers are done. Turn burner off but leave saucepan on burner so it'll stay warm. *SEE STEP #7.
• 3. ICING: Put your water in the bottom of the double boiler and start the water boiling. In the top of a double boiler, combine the 2 remaining egg whites, the 1 1/2 cups sugar, 2 TBSP syrup and 1/3 cup "cold" water. Using an electric hand mixer, beat for 2 minutes. Now place the top of double boiler into the bottom and still using the hand mixer, beat continuously for 7 to 8 minutes. The icing should be getting very stiff by now. Once you have done this for at least 7 minutes, remove from heat & add in the 1 tsp of vanilla & continue beating for an additional 2 to 3 minutes or until icing is very stiff, thick and shinny.
• 4. TO ASSEMBLE: Put one cake layer on cake plate. Punch several holes into layer, pour a third of pineapple topping over layer then spread on a fourth of icing and repeat with the second layer. Place last layer on top and pour last third of topping over layer. Ice top & sides with icing. Note: make sure you have about half the icing left for the top & sides.
• 5. TIP: I was told that by cooking the pineapple will prevent it from turning the icing dark after a few hours.
• 6. IMPORTANT: this cake is better to be eaten the day of baking. The icing seems to break down the next day so please don't make this cake a day in advance. It'll be good but certainly not as pretty. Also, I recommend leftovers be kept in a cool place or refrigerated.
• 7. *PLEASE NOTE: Some cans of pineapple have more juice than others so go ahead and follow step #2 but before you put the pineapple on the layers you may want to drain the pineapple but reserve the juice in case you need to add some of the juice. You don't want it dry nor do you want it soggy so use your own judgement. You can use only one 20 oz can of pineapple but cut the sugar amount to 1/2 cup or less. You can also substitute equal amounts of Splenda for sugar.
• 8. *****BUTTERMILK SUBSTITUTE:***** 1 Tbsp lemon juice or white vinegar and enough milk to equal 1 cup or whatever the amount is needed for your recipe. Stir virgorously and let stand for 5 minutes.
• 9. Either of these mixes will work just fine. Or you can make your own scratch cake.

EASY 4-INGREDIENT PINEAPPLE FROSTING

Steps:

• Gather the ingredients.
• Place a mesh sieve over a bowl and, from the canned pineapple, strain the pineapple juice into the bowl. Set the juice aside.
• Measure 6 tablespoons (about 1/3 cup) of crushed pineapple into a small bowl and set aside. Refrigerate or freeze any remaining crushed pineapple and juice for another use, if desired.
• Add butter to a large bowl. Using an electric mixer , cream the butter until smooth and pale.
• Gradually beat in the confectioners' sugar. Continue beating until light and fluffy.
• Stir in the 6 tablespoons of crushed pineapple and just enough of the reserved pineapple juice to make it spreadable. Beat to blend thoroughly.
• Spread over cake layers or cupcakes. If desired, add more crushed pineapple and spoon the mixture over a Bundt cake.

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 CAKE WITH 7-MINUTE FROSTING RECIPE - (4.4/5)

Steps:

• Make Melba's Cake. When cool, poke holes in the cake and pour a can of crushed pinapple and some shredded coconut over the cake; ice with the following 7-minute frosting. In a double boiler, mix egg whites, sugar, corn syrup, water and salt; beat rapidly over boiling water, for 7 minutes or until stiff, glossy peaks form. Add vanilla, mixing to blend well.

PINEAPPLE LAYER CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely. , For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside., Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top.

PINEAPPLE CAKE

Steps:

• Preheat the oven to 350˚ F. Cut off the top of the pineapple and set aside. Peel the pineapple and finely chop 1/2 cup for the cake.
• Generously coat one 6-inch round cake pan and two 1-quart ovenproof bowls with cooking spray. Prepare the cake mix as directed; stir in the diced pineapple.
• Divide the batter among the pan and bowls. Bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Let cool, then unmold.
• Trim the domed tops of all three cakes with a long serrated knife to make them level.
• Put one bowl cake, wide-side up, on a small cardboard circle. Top with a layer of frosting, then add the round cake, more frosting and the other bowl cake, wide-side down.
• Tint the remaining frosting yellow with food coloring. Spread all over the outside of the cake in a thin layer, reserving about 1/2 cup.
• Cover the cake with the yellow candy melts, arranging them side by side and staggered; leave an opening at the top for the leaves.
• Dip the back of a small spoon in the reserved yellow frosting and dab on the upper part of each candy melt to make a small point.
• Trim the base of the pineapple leaves, then carefully place on the cake.

PINEAPPLE CAKE WITH SEVEN MINUTE ICING

Steps:

• Heat oven to 350 degrees. Grease and flour three 8- or 9-inch round layer pans, 1 1/2 inches deep. Cream shortening. Add sugar gradually and cream well after each addition. Add egg yolks one at a time, beating well after each addition. Continue beating until light and fluffy. Sift dry ingredients together and stir into creamed mixture alternately with pineapple juice and lemon juice, beginning and ending with dry ingredients. Beat egg whites until stiff and fold in. Quickly fold in crushed pineapple. Divide batter evenly between the 3 prepared pans, and bake about 30 minutes or until tops spring back when touched lightly in centre. Cool on cake racks. Put layers together with Pineapple Filling and ice with Seven Minute Icing. If desired, ice only about 1 1/2 inches in from sides on top of cake and fill centre with some of pineapple filling.

PINEAPPLE CAKE

Steps:

• Carefully cut off the top of the pineapple and set it aside. With a large spoon, scoop out the core and flesh from the pineapple and the top crown. Discard the core, cut up the flesh into chunks and reserve with the juice. Dry out the hollow pineapple the best you can with a paper towel.
• In a large bowl, mix the cake mix, eggs, vegetable oil, 1 cup of the pineapple juice and 3/4 cup of the pineapple chunks. Pour the cake batter into the hollowed-out pineapple to fill it three-quarters of the way to the top. Reserve the leftover batter for another use (perhaps a second pineapple? Or cupcakes?!). Microwave on high until the cake is baked, about 10 minutes. A skewer should come out clean. Remove from the microwave with a kitchen towel because it's super hot on the outside, let cool for 15 minutes.
• While the pineapple is cooling, make the topping: In a small bowl, combine the remaining pineapple chunks (you should have about 1/2 cup) and the brown sugar and microwave on high for 1.5 to 2 minutes. Mix well with a spoon and let cool slightly.
• Top the pineapple cake with the sugared pineapple, some whipped topping and chopped maraschino cherries. Sprinkle with a bit of brown sugar for the crunch and because it looks pretty. Serve with the pineapple crown on top. Find a long spoon and dig in!

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 FROSTING

Steps:

• Cream together the butter and shortening.
• Gradually add the confectioners sugar; beat until light and fluffy.
• Stir in the drained crushed pineapple, salt, vanilla, and lemon rind.

EASY PINEAPPLE ICING

Steps:

• In a saucepan, combine pineapple (with juice), sugar and corn starch.
• Bring to a boil and cook, stirring constantly, until thick.
• Remove from heat.
• Ice cool cake.

FLUFFY PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees.
• For Cake: Add pineapple, juice included, along with eggs and oil. Mix well. Add optional coconut and nuts if desired. Pour into (2) 9" round cake pans, greased and floured. Spread evenly.
• Bake 25 - 35 minute or till toothpick inserted in center comes out clean. Remove and cool on wire racks 5 minute invert and cool additional 10 minute
• Run knife along edges, loosen and place on cake plate.
• Prepare frosting.
• Frosting:.
• Cream the butter with the cream cheese till mixed well.
• Add powdered sugar, 1 cup at a time.
• Add vanilla and water.
• Consistency should be spreadable but not too runny or too stiff.

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• In one bowl, pour can of pineapple WITH the juice (do not drain).
• Add eggs, water, vanilla, set aside. In a separate bowl, mix sugar, baking soda,& flour.
• Combine wet and dry ingredients.
• Pour batter into a 9x13-inch inch greased and floured pan (or; use two round cake pans).
• Bake at 350°F for 25 minutes, then check with toothpick every 6 minutes or so. The toothpick should be dry when removed from the cake. This cake bakes to a dark brown color, so don't be alarmed!
• While it's baking, combine cream cheese, vanilla, and powdered sugar with an electric mixer,set in fridge. You can wait until your cake is completely cool to frost, or, let the frosting become a glaze for your warm cake.

MOMS PINEAPPLECAKE WITH 7 MINUTE FROSTING

Steps:

• 1. cake-in large bowl,cream shortening,and 1-2/3 cups sugar until light and fluffy.add the three egg yolks and one whole egg one add a time beating after each addition.beat in vanilla.combine flour,salt,baking powder and baking soda add to cream mixture alternately with buttermilk beating will after each addition.pour into 2 9inch round greased and floured cake pans bake 30 to 35 minutes.insert toothpick in center if it comes out clean its done.cool for 10 minutes the take out of pan and cool on rack.
• 2. Filling-in large saucepan combine sugar,cornstarch,and salt.drain pineapple reserving the juice.add pineapple to pan add water to the juice and measure 3/4 cup and add to mixture.mix well.bring to a boil over a medium heat .cook and stir for 2 minutes remove from heat and add butter and lemon juice.
• 3. Frosting-in heavy saucepan combine the 1/2 cup sugar ,the egg whites,and the gream of tarter and water over low heat.with hand mixer beat on low speed for 1 minute.continue beating on low over low heat until frosting reaches 160 degrees or for about 8 to 10 minutes.pour into a bowl,add vanilla.beat on high until frosting froms stiff peaks,about 7 minutes set aside.set aside a 3rd of the filling.spread the rest between the layers.spread the rest rest on the top layer in a four inch circle,then frost with 7 minute frosting.