Pineapple 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 POKE CAKE WITH PINEAPPLE GLAZE

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the eggs so you don't scramble them. Add the eggs, granulated sugar, vanilla, and whisk until smooth.
• Add the flour, salt, baking soda, and stir until just combined, don't overmix.
• Add the crushed pineapple and stir to combine. (Reserve the juice for the glaze.)
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 36 to 41 minutes (I baked 39 minutes), or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.*
• Set cake on a wire rack to cool momentarily while you make the glaze.
• In a large mixing bowl, add 2 cups confectioners' sugar, 3 to 4 tablespoons of reserved pineapple juice, and whisk vigorously until smooth and combined. Depending on glaze consistency and preference, you may need to play with the sugar and juice ratios slightly; set glaze aside.
• Using a small paring knife, poke the cake in about 25 spots, lightly twisting the knife with each poke. You don't need to make craters or get too wild poking because the glaze finds a way to soak in.
• Evenly pour glaze over the cake. If glaze is pooling near the sides of pan, use a spatula to push it back up into the center and then use the spatula to 'squish' it down into the holes. Even if it looks like there's too much glaze, it eventually soaks in.
• The longer you can let it soak (overnight is optimal) before slicing and serving the cake, the better.
• Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

GLAZED PINEAPPLE POUND CAKE

Steps:

• For the Cake:.
• Grease and flour a 10-inch tube pan.
• Cream shortening, butter and sugar in a mixer until light and fluffy (at least 3 minutes).
• Add eggs, one at a time, beating well after each addition.
• Sift together flour and baking powder, then add to creamed mixture alternately with milk and vanilla, beginning and ending with the dry ingredients.
• Stir in the pineapple.
• Pour batter into the prepared pan.
• Place in a cold oven.
• Set the temperature at 325° and bake for one hour and fifteen minutes or until a toothpick inserted in the center of the cake comes out clean.
• While cake is baking prepare the Pineapple Glaze.
• Cool the cake ten to fifteen minutes in the pan, then turn it out onto a cake plate.
• Drizzle with the Pineapple Glaze.
• To Make The Glaze:.
• Mix the butter and powdered sugar until smooth.
• Stir in the Pineapple.

RUM-GLAZED PINEAPPLE COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the pineapple preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and rum in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

PINEAPPLE-APRICOT GLAZE

Steps:

• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

GLAZED PINEAPPLE

Steps:

• Mix 4 tablespoons melted butter, 1/4 cup light brown sugar, 1/4 teaspoon each curry powder, cinnamon and vanilla extract, a pinch of salt and a splash of dark rum in a bowl. Slice a pineapple in half lengthwise (keeping the top attached), then cut each half into 3 long wedges; cut out the core. Place 2 wedges on a sheet of foil; brush with the spiced butter and fold up. Repeat to make 2 more packets; grill over medium heat until the pineapple is soft and golden on the bottom, 15 to 20 minutes.

GLAZED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Melt first amount of margarine in a 9x9-inch pan.
• Arrange rings over melted butter.
• Insert cherries inside centre of rings.
• Sprinkle with brown sugar.
• Set aside.
• Cream second amounts of margarine and sugar together well in mixing bowl.
• Add eggs and beat.
• Mix in vanilla.
• Mix flour, baking powder and salt, together in small bowl.
• Add flour mix to margarine mixture in 3 parts alternately with milk in 2 parts, beginning and ending with flour.
• Stir after each addition until blended.
• Pour over the top of the pineapples.
• Bake in oven for 40-50 minutes.
• Loosen edges with knife.
• Invert onto plate and cool.
• Serve with whipped cream.

PINEAPPLE CAKE FILLING

Steps:

• In heavy saucepan combine cornstarch, all of the sugar and salt.
• Add pineapple with juice and mix well.
• Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
• Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and its looses it's "milky" look.
• Remove from heat and add butter, stirring to melt.
• Let cool then store in refrigerator.

PINEAPPLE UPSIDE DOWN CAKE WITH RUM GLAZE

Steps:

• For Cake:.
• Cream 1/4 c margarine in large bowl medium speed.
• Add granulated sugar gradually.
• Add beaten egg and egg whites.
• Beat til well blended.
• Add milk gradually.
• Sift flour, baking powder and salt together.
• Add slowly to creamed mixture.
• Melt remaining 1/2 c margarine.
• Pour into 9" square cake pan.
• Sprinkle brown sugar over the margarine.
• Place pineapple slices and cherries on top of brown sugar.
• Pour cake batter carefully over pineapple.
• Bake at 350 for 50 minutes or until a toothpick inserted in cake comes out clean.
• For glaze:.
• Heat water to boiling in small saucepan.
• Add sugar.
• Stir til dissolved.
• Add rum.
• Cool.
• Pour glaze over hot cake.
• Cool slightly.
• Turn onto serving platter.

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.

PINEAPPLE-COCONUT SHEET CAKE WITH RUM AND CHOCOLATE GLAZE

Steps:

• Cream butter with sugar.
• Blend in eggs. Beat well.
• Add flour, sifted with salt and baking soda.
• Fold in pineapple, nuts, and coconut.
• Spread on greased 10" x 15" x 1" baking pan.
• Bake at 350 degrees F. for 25 to 30 minutes.
• Remove from oven and glaze while hot with confectioners sugar mixed with enough rum to thin to heavy pouring consistency.
• Quickly spread over entire cake.
• When glaze is dry, drizzle the melted chocolate chips over the cake.

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.

PINEAPPLE SAUCE FOR CAKE

Steps:

• In a small saucepan, combine the sugar, cornstarch, pineapple and marmalade until blended; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Serve with the cake.

PUDDING-GLAZED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Drain pineapple. (Reserve juice!).
• Combine 1 package of pudding mix and pineapple juice.
• Set aside.
• Arrange pineapple slices in bottom of 9x13" pan.
• Place walnut and/or cherry halves in center of each ring.
• Pour pudding and pineapple juice mixture over pineapple rings.
• Sprinkle with brown sugar.
• Combine cake mix, the other package of instant pudding mix, eggs, water and oil in large mixer bowl.
• Blend.
• Beat at medium speed on electric mixer for 4 minutes.
• Pour over pineapple mixture in pan.
• Bake at 350 for 55-60 minutes until cake tester inserted in center comes out clean and cake begins to pull from sides of pan.
• Do not underbake!
• Cool in pan for 5 minutes.
• Invert onto serving platter and let stand 1 minute.
• Remove pan.

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!