Pineapple Dream Cake Recipe 455 Food

PINEAPPLE DREAM CAKE

Steps:

• Drain pineapple and reserve the liquid, set aside.
• Prepare the cake mix according to the package instructions, except add the pineapple juice + however much water to equal the amount of water that the package calls for. Bake in two 9 in round cake pans.
• While the cake layers are cooling, spoon the Cool Whip into a large bowl. Add the pudding mix and the pineapple and stir well to make the frosting.
• Frost each layer and the sides of the cake. Keep refrigerated until you are ready to enjoy it.

PINEAPPLE DREAM CAKE

Steps:

• Make cake according to package directions in 3 9" cake pans (or one 13x9 pan) that have been greased and floured.
• Cool cake completely.
• To make frosting mix pudding mix and crushed pineapple with juice. Then fold in the thawed Cool Whip.
• Frost cake (you may have to secure layers with tooth pick).
• Must chill cake at least 4 hours before serving, overnight is best.

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 DREAM CAKE RECIPE - (4.5/5)

Steps:

• Add cake mix, eggs, oil and water as directed on cake mix box. Mix in sour cream, crushed pineapple and pour into 11 x 13-inch pan. Bake at 350°F until done. Dissolve pudding in pineapple with juice then fold in cool whip. Frost when completely cooled.

PINEAPPLE DREAM CAKE

Steps:

• Put all cake ingredients in a large bowl. Mix for one minute by hand with a wooden spoon.
• Pour batter into UNGREASED 9" x 13" pan.
• Bake at 350 degrees Fahrenheit for 40 to 50 minutes or until cake tests done (toothpick in center comes out clean).
• Remove cake from oven and cool completely on rack before frosting.
• For frosting: Beat the butter and cream cheese together. Add icing sugar and vanilla extract and beat until creamy.Frost cooled cake.Refrigerate cake until needed.

PINEAPPLE ANGEL FOOD DREAM CAKE

Steps:

• 1. Pour cake mix into large bowl. Pour crushed pineapple into cake mix and stir gently until just combined. (it will puff up and look frothy)
• 2. Pour batter into lightly greased 13x9 inch cake pan and bake at 350 degrees for 30 minutes. Serve with dollop of whipped cream or vanilla ice cream. (I'm going to try this with diced canned peaches and maybe cherries too but haven't yet) :)
• 3. Note: It is not recommended to use a bundt type pan for this cake as it will brown too much on the outside before it cooks in the center.

ORANGE PINEAPPLE DREAM CAKE

Steps:

• Beat all and bake 30-45 minutes at 325 degrees in a greased and floured 9 x 13 inch pan or two 9 inch round pans.
• Frosting:.
• Sprinkle pudding over pineapple and let stand for a little while. Add cool whip and mix well. Frost cake quickly as this sets up fast.
• Refrigerate cake.

MOM'S PINEAPPLE RUM DREAM CAKE

Steps:

• Utilizing the water, vegetable oil and eggs, prepare cake in 2 eight, or 2 nine inch, cake pans according to package directions. Completely cool on wire racks.
• Prepare the rum syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Cool and stir in the rum.
• In a bowl, stir dry pudding mix into crushed pineapple and its juice. Gently fold Cool Whip into the pineapple mixture with a rubber spatula.
• Use a long serrated knife to cut the cake layer into two horizontal layers and moisten both sides with up to one half of the rum syrup. Spread the layers with a thin layer of the apricot preserves.
• Reassemble the two cut layers and place them on a cake plate. Top with 1 cup of the frosting.
• Repeat the rum syrup and apricot preserve process with the second cut cake layer and place it on top of the frosted bottom layer. Frost sides of cake lightly then top cake with remaining frosting mixture.
• If desired, garnish cake with pineapple slices or chunks and maraschino cherries taking care to drain them and dry them off on paper towels before adding them to the cake.
• Chill until serving time and store leftovers in refrigerator.

PINEAPPLE DREAM CAKE

Steps:

• 1. mix first four ingredients and pour into 11x13-inch pan. Bake at 350 degrees until done.
• 2. Dissolve pudding in pineapple with juice then fold in cool whip. frost when cake is completely cooled.