SPICED PINEAPPLE UPSIDE-DOWN CAKE
I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. -Jennifer Sergesketter, Newburgh, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.
Nutrition Facts : Calories 509 calories, Fat 25g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 5g protein.
3-INGREDIENT PINEAPPLE SPICE CAKE
Steps:
- Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
- In a large bowl, combine cake mix, drained pineapple, and egg whites/substitute. Mix thoroughly. (Batter will be thick.)
- Transfer to the baking pan, and smooth out the top. Bake for 25 - 30 minutes, until a toothpick or knife inserted into the center comes out clean.
Nutrition Facts : Calories 186
SPICED WALNUT CARROT CAKE WITH PINEAPPLE
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
- Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
- In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.
PINEAPPLE SPICE CAKE
This cake was so easy to make and it looks great. It's moist and very good with this spicy orange cream cheese frosting. Amazing what you can come up with things in the pantry.
Provided by Pat Duran
Categories Cakes
Time 45m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350^. Spray an 9x13-inch cake pan with nonstick cooking spray. Drain crushed pineapple to make 3/4 cup juice. Set aside.
- 2. Combine the cake mix, flour,eggs, oil and pineapple juice. Beat at medium speed for 2 minutes. Stir in pineapple, coconut and nuts with a wooden spoon. Pour into prepared pan.Spread evenly.
- 3. Bake for 35 minutes or until toothpick inserted into center comes out clean and cake is beginning to pull away from sides. Cool completely on wire rack.
- 4. FROSTING: Beat together cream cheese, powdered sugar and cinnamon, add enough orange jelly until of spreading consistency, beating well to blend. Spread over cooled cake..cover and refrigerate cake.
SPICED PINEAPPLE UPSIDE DOWN CAKE
Make and share this Spiced Pineapple Upside Down Cake recipe from Food.com.
Provided by Joy1996
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a small saucepan, melt 2/3 cup butter; stir in brown sugar.
- Spread in the bottom of an ungreased heavy 12-inch skillet or a 13x9x2-inch pan.
- Arrange pineapple slices in a single layer over the sugar mixture; place a maraschino cherry in the center of each.
- Sprinkle with pecans and set aside.
- In a large mixing bowl, cream sugar and remaining butter.
- Beat in eggs and vanilla.
- Combine the dry ingredients; add alternately with the buttermilk, mixing well after each addition.
- Carefully pour over the pineapple.
- Bake at 350°F for 40 minutes for a skillet, and 50-60 minutes for a baking pan, or until a wooden toothpick inserted near the center comes out clean.
- IMMEDIATELY invert onto serving platter.
Nutrition Facts : Calories 506, Fat 25, SaturatedFat 13.7, Cholesterol 90.3, Sodium 396.5, Carbohydrate 68.5, Fiber 1.9, Sugar 50, Protein 4.8
PINEAPPLE SPICED CAKE
Provided by Food Network
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Mix the oil and sugar together. Add the eggs one at a time, beating after each addition.
- Sift together the dry ingredients. Add dry ingredients to the wet mix. Fold in the pineapple and the walnuts.
- Bake in 3 (8-inch) ring molds ring molds, greased and floured for 35 minutes or 2 (9-inch) greased and floured cake pans for 1 hour. They are done when the center bounces back.
- Rum cream: Put the vanilla bean and milk together in a saucepan, and bring to a simmer. Turn off the flame, and allow to steep for 10 minutes. Whisk the egg yolks and sugar in a bowl until sugar dissolves and mixture is a pale yellow. Stir in the hot milk and rum. Return the custard to the pan over low heat, stirring constantly with a wooden spoon until custard thickens slightly. Strain custard through a chinois. Chill over an ice bath to stop the cooking.
- Candied ginger: Put the ginger in a small saucepan, and add enough water to cover. Bring the pot to a boil. Drain the water, leaving the ginger and refresh with more cold water. Bring to boil again. Follow this step one more time. After the last time, add the simple syrup to the strained ginger and bring to a simmer. Cook for half an hour. Strain the ginger and spread out on a plate to cool. Save the ginger infused syrup for another dessert.
- Assembly: Cut cake into approximately 1-inch slices. Place one slice on a dessert plate and pour a desired amount of rum cream over the slice. Garnish with the candied ginger.
PINEAPPLE UPSIDE-DOWN NUTTY SPICE CAKE
Steps:
- Heat oven to 400 degrees F.
- In a cast iron skillet on medium heat add 6 tablespoons butter, the brown sugar and pineapple juice. Simmer for a few minutes until sugar dissolves then remove from heat. Arrange pineapple slices and cherries in sugar glaze filling in spaces with cherries.
- In a large bowl sift flour, baking powder, salt, cloves, cinnamon and sugar. In a smaller bowl whisk egg, milk, vanilla and remaining butter. Pour wet ingredients over dry and blend until just combined, fold in walnuts. Pour cake batter into the cast iron skillet. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let rest for 5 minutes before turning out onto a platter.
SPICY PINEAPPLE UPSIDE DOWN CAKE
This very easy and yummy cake is an old New England recipe from my grandmother using gingerbread instead of the standard yellow cake. Serve warm with whipped cream.
Provided by Michelle Satterfield
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Pour the melted butter in a 9x13-inch baking dish, then sprinkle the brown sugar all around. Arrange the pineapple rings in a single layer in the baking dish, placing a maraschino cherry in the center of each ring. Set aside.
- Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. Beat 1 cup butter and the white sugar with an electric mixer in another bowl until light and fluffy. Beat in the eggs and molasses. Gradually stir the flour mixture into the liquid ingredients, alternating with the hot water and reserved pineapple juice, until just combined. Slowly pour the batter evenly into the prepared pan, being careful not to move the arranged pineapple slices.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool the cake in the pan completely on a wire rack. When the cake is cool, run a paring knife between the cake and the edge of the pan. Cover the cake pan with a plate, and invert it to tip the cake out of the pan and onto the plate.
Nutrition Facts : Calories 549.8 calories, Carbohydrate 93.2 g, Cholesterol 69 mg, Fat 18.4 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 11.2 g, Sodium 519.9 mg, Sugar 53.6 g
EASY PINEAPPLE CAKE
A very easy pineapple cake with a cream cheese frosting.
Provided by Catherine Dallas
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
- Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
- To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 36.1 g, Cholesterol 35.9 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 166.1 mg, Sugar 27.5 g
PINEAPPLE-SPICED TEA CAKE
Even though this is listed under "Desserts" it is more of a "snack" or "tea" time cake. Goes best with a hot cup of tea or coffee ... a nice cold glass of milk also works well! It is a spice cake meant to be reminiscent of a cup of spiced tea. March 6, 2008 - NOTE: Recipe edited to correct omission of baking temperature (350) and Bundt pan size which should be a Standard 12-cup Bundt pan. Almost every "decorative" Bundt pan (rose, flowers, Fleur de Lis, castle, star, etc.), has a 10-cup (or less!) capacity. If you use a decorative pan, expect excess batter. If you are unsure about your pan size, fill it with water - one cup at a time. Thanks and happy baking!!
Provided by Chef Kayce
Categories Dessert
Time 1h20m
Yield 16-20 serving(s)
Number Of Ingredients 14
Steps:
- Prepare a 12-cup Bundt pan with oil or cooking spray.
- Stir the Key Lime juice and the baking soda into the milk.
- Sift flour and spices together in a separate bowl.
- Mix the chopped nuts together to ensure an even distribution.
- In the mixer, cream the sugar and butter together.
- Add the eggs one at a time to the butter-sugar mixture.
- Add the preserves and vanilla.
- Add the flour-spice mixture and the milk - alternating until all incorporated.
- Fold in the nuts.
- Pour into the prepared Bundt pan and bake in the middle of the 350 oven for 1 hour.
- Remove from oven and let cool for 15 minutes.
- Invert onto a cooling rack and let cool completely.
Nutrition Facts : Calories 421.6, Fat 18.9, SaturatedFat 8.5, Cholesterol 85.5, Sodium 192.6, Carbohydrate 58.9, Fiber 1.5, Sugar 35.2, Protein 5.6
PINEAPPLE & RUM CAKE
Bake this cake as a centrepiece dessert when entertaining. It's sure to go down a storm with its stunning pineapple design and sunny Caribbean flavours
Provided by Lulu Grimes
Categories Dessert, Treat
Time 1h15m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Tip the pineapple onto a non-stick baking tray and roast for 20 mins - this concentrates the flavour. Leave the pineapple to cool before roughly chopping into smaller chunks.
- Melt the chocolate in a microwave or in a saucepan set over simmering water, then tip onto a piece of baking parchment and spread it out in a thick layer. Leave to set.
- Butter a 20 x 30cm baking tin and line with baking parchment. Beat the butter and sugar together until light and creamy. Add the five spice, milk and rum, and mix together. Beat in the eggs, one at a time, adding the flour in three batches between the eggs, and fold in the pineapple. Scrape the cake mixture into the baking tin and bake for 20 mins, or until just cooked through and lightly browned. Leave in the tin for 10 mins, then lift out onto a wire rack to cool completely.
- Cut the cake in half widthways. Beat the butter for the icing until soft, then stir in the icing sugar, followed by the lime juice. You should end up with a soft, spreadable buttercream. Add a little more icing sugar if it's too soft.
- For the meringue, put the sugar, 65ml water and the glucose in a heavy pan on a medium heat and stir to dissolve the sugar. Bring to the boil, and use a sugar thermometer to keep an eye on the temperature. Put the egg whites in a stand mixer and whisk over a medium speed. When the temperature of the syrup reaches 118C, steadily pour it in a thin stream into the stiff egg whites, and continue whisking until completely cold. Scoop the meringue into a piping bag fitted with a plain round nozzle. Can be made up to three days in advance and kept in the fridge.
- Put one half of the cake on a flat ovenproof serving plate or baking sheet. Spread a little of the icing over the cake and sandwich the other half on top. Now, imagine you are looking down onto a pineapple that is lying down and cut each corner off the cake to make it look like a barrel - a bread knife works best here. Trim off the sharp top edges to round the top, then coat the cake with a thin layer of the remaining icing
- Pipe dots of meringue all over the cake so it looks like a pineapple. Brown the meringue with a blowtorch or put it in an oven, turned up as high as it will go, and keep an eye on it until it starts to brown. Cool completely. Cut the cooled chocolate into shards about 5-10cm long, and push them into one end of the cake so they look like pineapple leaves.
Nutrition Facts : Calories 459 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 49 grams sugar, Fiber 5 grams fiber, Protein 1 grams protein, Sodium 0.5 milligram of sodium
PINEAPPLE CARROT SPICE CAKE
I usually bake this cake for our bridge club meetings in the fall but it is delicious anytime of the year.
Provided by AHappyHomemaker
Categories Dessert
Time 1h
Yield 32 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Generously grease and flour a 9x13 baking pan.
- In large mixer bowl, combine cake mix, pudding mix, cinnamon, pineapple with its juice, water, oil, and eggs; Beat at low speed for 30 seconds.
- Increase mixer to medium speed and beat an additional 1 1/2 minutes.
- Fold in carrots and ½ cup of the pecans.
- Spread batter in prepared pan.
- Bake in 350F oven until wooden pick inserted in center comes out clean, about 40 to 45 minutes. Cool the cake completely.
- Frosting-In large mixer bowl, beat cream cheese and butter until creamy.
- Add powdered sugar, vanilla, and cinnamon; beat just until smooth.
- Spread over cooled cake.
- Sprinkle remaining pecans over top.
- Refrigerate several hours before serving.
Nutrition Facts : Calories 214.2, Fat 10.9, SaturatedFat 3.4, Cholesterol 11.6, Sodium 190.5, Carbohydrate 28.7, Fiber 0.9, Sugar 23.1, Protein 1.6
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