Pineapple Caramel Sponge Cakes Food

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PINEAPPLE-CARAMEL SPONGE CAKES



Pineapple-Caramel Sponge Cakes image

Want the flavor of pineapple-upside-down cake without the heat and hassle of turning on the oven? Whip up Lynn Mahle's delicious no-bake dessert. Only four ingredients make it a fuss-free winner for the Quincy, Florida reader!

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 4

1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup caramel ice cream topping
4 individual round sponge cakes
1 pint vanilla ice cream, softened

Steps:

  • In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2-3 minutes or until heated through, stirring occasionally. , Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately.

Nutrition Facts : Calories 355 calories, Fat 9g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 376mg sodium, Carbohydrate 66g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

CARAMEL PINEAPPLE CAKE



Caramel Pineapple Cake image

When guests serve this cake, no one ever guesses it's low-fat. The lemon yogurt and pineapple add moistness missing in many reduced-fat cakes. It's scrumptious topped with caramel sauce. -Amanda Denton, Barre, Vermont

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 11

1/2 cup egg substitute
2 cans (8 ounces each) crushed pineapple, undrained
2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1/2 cup nonfat lemon yogurt
2 teaspoons baking soda
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
1 to 2 tablespoons pineapple juice

Steps:

  • In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.

Nutrition Facts :

PINEAPPLE-CARAMEL SPONGE CAKES RECIPE - (4.4/5)



Pineapple-Caramel Sponge Cakes Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 4

1 (8-ounces) can unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
1/2 cup caramel ice cream topping
4 individual round sponge cakes
1 pint vanilla ice cream, softened

Steps:

  • In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2 to 3 minutes or until heated through, stirring occasionally. Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately.

CARAMEL PINEAPPLE UPSIDE DOWN CAKE



Caramel Pineapple Upside Down Cake image

Moist butter cake, with a melt in your mouth caramel topping and caramelized pineapples and cherries. One of my favorite cakes of all times!

Provided by TwinGodesses

Categories     Dessert

Time 55m

Yield 1 1/4 sheet cake, 8-10 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box butter cake mix, we used Duncan Hines
3 large eggs
1/2 cup softened butter
3/4 cup pineapple juice
20 ounces sliced pineapple
maraschino cherry (without stems)
1/2 cup butter
1 cup packed golden brown sugar
2 tablespoons canned evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper.
  • In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside.
  • In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla.
  • Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries.
  • Pour cake batter over caramel and fruit.
  • Bake for about 45 minuets or until inserted toothpick comes out clean.
  • Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake.
  • Place cake onto desired dish and serve. Refrigerate leftovers.

PINEAPPLE SKILLET SPONGE CAKE



Pineapple Skillet Sponge Cake image

This is yet another recipe from my dear departed Mother's "new" BH&G Cookbook published in 1937. (I've submitted a couple of others from this treasure.) I've only made it in cast iron so cannot say whether or not another type skillet would work as well. This cake is FABULOUS! That's all I can say!! It is the only cake I've ever made from scratch and I'm still fascinated by the fact that sponge cakes rely solely on the eggs for leavening. Not only is it delicious, but it has a beautiful presentation. LOL! I just asked my DH if he had any comments and he said, "divide equally and share fairly with others"! Thank goodness we don't have any children, the way we act about it!! Sure hope someone else enjoys as well...let me know so I won't think we've gone bonkers :)**

Provided by 1TexasLizard

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 12

2 tablespoons butter
3/4 cup brown sugar
7 pineapple slices
whole nutmeats
7 maraschino cherries
3 egg yolks
3 stiff-beaten egg whites
1 1/2 cups sugar (divided)
1/2 cup boiling water
1 1/2 cups cake flour (cake flour IS different than all-purpose...I didn't know that and did not take a chance)
1/4 teaspoon salt
1 teaspoon baking powder

Steps:

  • Topping: In a heavy 8" ovenproof skillet (cast iron) melt butter and add brown sugar.
  • Arrange pineapple slices over mixture; place nut meats between slices and place a cherry in the center of each slice.
  • Pour following batter over.
  • Batter: Beat egg yolks until thick and lemon colored, add 1/2 cup of sugar, and continue beating.
  • Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder.
  • Beat well and fold in egg whites.
  • Pour over pineapple in skillet and bake in a moderate oven (325 degrees) 45 minutes.
  • Cool, run knife around edge to loosen, and turn out on a large platter, pineapple side up.
  • If desired, serve with whipped cream.

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