PINEAPPLE CAKE
Provided by Food Network
Categories dessert
Time 45m
Yield 1 pineapple cake (with leftover batter)
Number Of Ingredients 7
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
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 6
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 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
THE BEST PINEAPPLE SHEET CAKE
This is such a good, easy cake that is sure a crowd pleaser. I take this to work and everyone always wants the recipe. The cake is moist and just has a really good flavor.
Provided by Janice Ross
Categories Cakes
Time 1h
Number Of Ingredients 9
Steps:
- 1. CAKE To make the cake: Mix the first 5 ingredients together and pour in to a greased baking pan. Bake at 350 degrees until toothpick comes out clean.
- 2. CREAM CHEESE FROSTING: To make cream cheese icing: Mix soften cream cheese, 2 cups confectioners sugar, 1 stick of margarine and vanilla well and pour on cake while hot. After I did this I put mine in the refrigerator for a little while. I just like mine cool but the recipe actually does not say this. Easy and delicious!
PINEAPPLE SHEET CAKE
Make and share this Pineapple Sheet Cake recipe from Food.com.
Provided by ThatJodiGirl
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix the flour,2 cups sugar, 2 eggs, can of pineapple with juice, baking soda and salt together and pour into a large cookie sheet with sides.
- Bake at 375 degrees for 25 minutes.
- For topping; In a saucepan, bring sugar, butter and milk to a boil; cook for 5 minutes (slowly).
- Cool.
- Add nuts, coconut and vanilla.
- Spread this on warm cake.
- Put under broiler for a few minutes until brown and crunchy.
- Enjoy!
Nutrition Facts : Calories 629.5, Fat 24.2, SaturatedFat 12.1, Cholesterol 69, Sodium 583.7, Carbohydrate 100.7, Fiber 3.2, Sugar 77.6, Protein 7
PINEAPPLE-PECAN SHEET CAKE
Make and share this Pineapple-Pecan Sheet Cake recipe from Food.com.
Provided by angelfan
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix the 1 1/2 cups sugar with flour, and soda.
- Stir in pineapple and eggs.
- Pour into greased and floured sheet cake pan.
- Sprinkle pecans and brown sugar on top.
- Bake at 350 for about 20 minutes.
- till cake test done.
- Icing: Mix together butter vanilla and sugar.
- stir in milnot and cook, over low heat in saucepan, stir and boil 3 minutes.Note: use milnot brand canned milk NOT sweetened condensed milk
- Pour over cake while both are still hot.
Nutrition Facts : Calories 645.3, Fat 23.7, SaturatedFat 11.8, Cholesterol 92.2, Sodium 478.1, Carbohydrate 105.8, Fiber 2.1, Sugar 80.2, Protein 5.9
PINEAPPLE SHEET CAKE
This is my absolute all time favorite cake that my mother used to make. It has a buttery glazed icing that makes this cake to die for. It is even better after it sits for several days.
Provided by Jazz Lover
Categories Dessert
Time 40m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Mix 2 cups sugar, flour, and baking soda together in a large mixing bowl.
- Add eggs, oil and pineapple and mix well.
- Bake in a greased sheet cake pan at 350 for 25 to 30 minutes.
- For icing, boil milk, margarine, sugar and vanilla for 5 to 6 minutes in a heavy pan. Add coconut and nuts if desired.
- Spread on cake while icing is warm.
Nutrition Facts : Calories 189.9, Fat 7.5, SaturatedFat 1.3, Cholesterol 15.5, Sodium 87.5, Carbohydrate 29.9, Fiber 0.4, Sugar 22.8, Protein 1.7
PINEAPPLE SHEET CAKE
Make and share this Pineapple Sheet Cake recipe from Food.com.
Provided by NELady
Categories Dessert
Time 30m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients and blend in eggs and oil, stirring well.
- Add pineapple and mix thoroughly.
- Pour into greased jelly roll pan or large cookie sheet, 12 X 18.
- Bake at 350*F for 25 minutes.
- Good with Cool Whip or ice cream.
Nutrition Facts : Calories 402.6, Fat 19.2, SaturatedFat 2.6, Cholesterol 35.2, Sodium 165.8, Carbohydrate 55.8, Fiber 0.9, Sugar 39.4, Protein 3.4
PINEAPPLE SHEET CAKE
Here is a cake for your sweet tooth. I got this recipe from a co-worker in the 1970's. It is a rich, moist and delicious sheet cake. Serving size varies.
Provided by Olive
Categories Dessert
Time 40m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease a jelly roll pan.
- In a large mixing bowl, mix together the eggs and sugar.
- Add the flour, soda, and pineapple; mix well. Pour batter into the greased jelly roll pan; set aside.
- In a small bowl, mix together the brown sugar and nuts.
- Sprinkle on top of the unbaked cake.
- Bake for 20-25 minutes.
- When cake is done, remove from oven and pour on the topping while the cake is still hot.
- To make the Topping:.
- In a small saucepan over medium heat, combine the butter, sugar, & evaporated milk and boil for 2-3 minutes.
- Pour on cake while cake is still hot.
- Cake is good warm or cold.
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PINEAPPLE SHEET CAKE - MY COUNTRY TABLE
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5/5 (1)Estimated Reading Time 4 mins
- In a large mixing bowl, combine the sugar, eggs, and vanilla. Mix with a mixer or by hand until all ingredients are thoroughly mixed together. Add the pineapple with juice and mix to incorporate.
- Pour the batter into an ungreased jelly roll pan, 15 x 10 inches. Bake for approximately 30 to 35 minutes until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs on it. Transfer cake to a wire rack to cool completely before frosting.
- Add the cream cheese to a large mixing bowl and mix on medium-high speed until it is creamy and free of any lumps. Add the butter, vanilla, and salt, and mix to thoroughly combine. Add the powdered sugar, starting with one cup on low speed. Mix until it is incorporated and slowly add more. Once the sugar is incorporated, where it can’t splatter out, turn the mixer up to medium-high speed and mix until smooth and creamy. If the frosting seems too thin, add a little more sugar. It should be a good spreading consistency, thick enough to spread easily but not stiff. Spread the frosting over the cake and sprinkle the pecans over the top.
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