PINEAPPLE UPSIDE-DOWN CAKE
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
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 SPONGE CAKE
This cake is great for any occasion even birthdays and special occasions. This is one of my mother's favorite special occasion cakes.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift the cake flour and baking powder together.
- Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).
- With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).
- Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.
- Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 42.1 g, Cholesterol 86.2 mg, Fat 4.2 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 1.9 g, Sodium 159.9 mg, Sugar 26.5 g
TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE
Two ingredients are all it takes to create a quick and delicious pineapple angel food cake! First up is Betty Crocker™ White Angel Food Cake Mix. Sweet and fluffy, angel food cake has that perfect crumbly-yet-moist texture. Add a can of crushed pineapple to the batter for a tropical, tangy and sweet taste. Every bite brings together bright, zesty flavors. The next time you want to create the unexpected, enjoy this angel food cake with pineapple.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 2
Steps:
- Heat oven to 350°F.
- In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
- Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 30 g, TransFat 0 g
PINEAPPLE ANGEL FOOD DUMP CAKE
Steps:
- Preheat the oven to 350 F.
Nutrition Facts : Calories 175 kcal, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 386 mg, Sugar 10 g, Fat 0 g, ServingSize 1 cake (8 servings), UnsaturatedFat 0 g
PINEAPPLE ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of a 9x13-inch pan with oil spray. Do not grease the sides.
- In a large bowl, add cake mix and canned pineapple, juice included. Stir them together until well-combined.
- Pour the batter into the pan and bake for 25 minutes or until the cake is golden brown. The cake should spring back when pressed.
- With the cake still inside, flip the pan over. Let it cool completely before serving, about 45 to 60 minutes.
- Run the sides of the cake with a knife or off-set spatula to release it. Remove the cake from the pan.
- Slice and serve with whipped cream. Enjoy!
Nutrition Facts : Calories 127 cal
PINEAPPLE ICEBOX CAKE
Here is a popular dessert in my family. It comes from Naparima Girls' High School cook book. The original calls for almonds which I found to be rather bland. I loved it with brazil nuts. I have also substituted walnuts as it's not everyday I come by brazil nuts. Use which ever are your favourite. The next time I make this I plan to use caramelized pecans.
Provided by WizzyTheStick
Categories Frozen Desserts
Time P1DT20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cake into one inch thick slices.
- Cream butter and icing sugar until fluffy.
- Add egg yolks one at a time, beating after each addition and scraping the sides.
- Add vanilla, pineapple and brazil nuts.
- Beat egg whites until stiff but moist and fold into mixture gently.
- Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
- Cover with foil and freeze for 24 hours.
- When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
- Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.
PINEAPPLE CAKE ROLL
This cake looks and tastes like a tropical vacation. Fresh pineapple is filled with maraschino cream, then rolled in a coconut sponge and finished with pillowy coconut frosting and cherries on top.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the coconut sponge cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment and spray the parchment.
- Add the egg whites and lemon juice to a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup of the confectioners' sugar and increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
- Whisk the egg yolks together with the milk, vegetable oil and coconut extract in a separate large bowl until smooth. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar together into a medium bowl; whisk into the yolk mixture until smooth. Stir about a third of the whites into the batter with a rubber spatula, then fold in the remaining whites in 2 batches.
- Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean but the cake is still pale, 12 to 14 minutes.
- Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the baking sheets to invert the cake onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a rack and let cool completely, about 1 hour.
- For the frosting and cream: Add the butter and salt to a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 1 minute. Gradually beat in the confectioners' sugar until smooth. Add the coconut cream and beat on medium-high speed until thick, about 2 minutes. Transfer 2 cups of the frosting to a large piping bag fitted with a large star tip. Set aside.
- Add the toasted coconut flakes, chopped cherries and maraschino cherry liquid to the remaining frosting in the mixer and mix on low speed until combined. Transfer 1/2 cup of the maraschino cream to a small piping bag.
- Dry the cored pineapples with paper towels. Stand them upright on a baking sheet and pipe the maraschino cream into the center of each. Tap each pineapple on the baking sheet to pack in the cream, then pipe in more to fill.
- Gently unroll the cake. Spread the remaining maraschino cream over the cake, leaving about a 1/4-inch border. Arrange the pineapples end to end in a row in the middle of the cake, lining up the cores. Bring the ends of the cake up and together around the pineapples. Trim any cake that is overlapping so the ends just meet. Trim the short ends with a serrated knife to create a clean edge. Turn the cake seam-side down.
- Pipe the white frosting on top of the cake to decorate and garnish with the toasted coconut chips, dried pineapple rings and maraschino cherries.
PINEAPPLE SKILLET SPONGE CAKE
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
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.
More about "pineapple sponge cake food"
WEIGHT WATCHERS PINEAPPLE ANGEL FOOD CAKE | SIMPLE ...
From simple-nourished-living.com
4/5 (565)Total Time 35 minsCategory DessertCalories 170 per serving
- In a large bowl, stir together the dry cake and the entire can of crushed pineapple with its juice. Stir well until all the dry mix is incorporated. (The mixture will get really foamy.)
- Bake at 350F degrees for time specified on the box for size pan. When the sides pull away from pan and toothpick inserted in the center comes out clean, the cake is done. This should take somewhere between 30 and 40 minutes.
PINEAPPLE ANGEL FOOD CAKE RECIPE {EASY 2 INGREDIENT CAKE ...
From thebestcakerecipes.com
5/5 (1)Total Time 55 minsServings 12Calories 229 per serving
- Add all of the dessert topping ingredients into a bowl and mix together. Pour into a saucepan and simmer for a 3-5 minutes to thicken up the sauce. Allow the sauce to cool and chill for at least 30 minutes.
PINEAPPLE CAKE RECIPE BY NIRU GUPTA - NDTV FOOD
From food.ndtv.com
5/5 (3)Category DessertsServings 4Total Time 1 hr 15 mins
PINEAPPLE ANGEL FOOD CAKE! {2 INGREDIENTS} - THE FRUGAL GIRLS
From thefrugalgirls.com
Reviews 77Servings 12Cuisine AmericanCategory Dessert
- In large mixing bowl, mix powdered Angel Food Cake Mix and Crushed Pineapple together {including the juice from the can} - don’t add any other ingredients.
CHILEAN PINEAPPLE CAKE - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
5/5 (1)Total Time 3 hrsCategory CakesCalories 418 per serving
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BBC FOOD
From bbc.co.uk
Category Desserts
- Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet.
- Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin. Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre.
- Add the eggs, one at a time, beating well between each egg. Fold in the flour. Stir in the chopped pineapple until well combined.
- Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean.
- Remove the cake from the oven and set aside to cool in the tin for 10 minutes. Invert the cake onto a large plate and peel off the greaseproof paper. Serve.
PINEAPPLE ANGEL FOOD CAKE | WEIGHT WATCHERS | POINTED KITCHEN
From pointedkitchen.com
4.8/5 (22)Total Time 3 hrsCategory DessertsCalories 125 per serving
- Move the oven shelf to the lowest position in your oven if you are cooking this cake in a Bundt tin. If you are using loaf tins you can leave the shelf in the middle of the oven.
- Place the drained pineapple slices / chunks in a food processor with 1 cup of water. Pulse until almost smooth.
PINEAPPLE SPONGE CAKE RECIPE | CAKE RECIPES IN ENGLISH
From kfoods.com
- Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add pineapple and stir on low until just combined.
- In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
- In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
LIGHT AND FLUFFY PINEAPPLE SPONGE CAKE - HOUSE OF NASH …
From houseofnasheats.com
Reviews 8Estimated Reading Time 5 mins
EGGLESS PINEAPPLE SPONGE CAKE RECIPE | INDIAN STYLE ...
From tarladalal.com
Carbohydrates 253.7 gFiber 1.7 gEnergy 1655 calProtein 34.7 g
PINEAPPLE SPONGE CAKE | MISS CHINESE FOOD
From misschinesefood.com
Servings 4Estimated Reading Time 50 secsCategory Cakebread
SPONGE CAKE FILLED WITH WHIPPED CREAM PINEAPPLE | FOOD ...
From foodfromportugal.com
Cuisine CuisineCategory Cakes , RecipesServings 14Total Time 1 hr 10 mins
2 INGREDIENTS PINEAPPLE ANGEL FOOD CAKE – MY RECIPES
From happywomenday.com
Estimated Reading Time 1 min
EGGLESS PINEAPPLE SPONGE CAKE - HEALTHY FOOD FOR HEALTHY BODY
From sssbalvikas.in
Estimated Reading Time 2 mins
PINEAPPLE LAYER CAKE | RECIPE WITH STEP BY STEP PICTURES ...
From kurryleaves.net
Reviews 6Estimated Reading Time 2 mins
PINEAPPLE SPONGE CAKE - BAKING BITES
From bakingbites.com
Estimated Reading Time 4 mins
PINEAPPLE SPONGE CAKE - RECIPE PETITCHEF
From en.petitchef.com
4.6/5 (8)Category DessertCuisine enTotal Time 1 hr 20 mins
EASY PINEAPPLE SPONGE CAKE - THE STONYBROOK HOUSE
From thestonybrookhouse.com
Estimated Reading Time 2 mins
PINEAPPLE CAKE:- – FOOD FOND - WORDPRESS.COM
From foodfondweb.wordpress.com
Estimated Reading Time 6 mins
PINEAPPLE SPONGE CAKE | MISS CHINESE FOOD | RECIPE | CAKE ...
From pinterest.com
PINEAPPLE SPONGE CAKE BY ZARNAK SIDHWA - CAKEBOXING.COM
From cakeboxing.com
PINEAPPLE CAKE RECIPE EDITA - FOOD - 2021
From en.oyaku.net
12 PINEAPPLE SPONGE CAKE IDEAS | FOOD, COOKING RECIPES ...
From pinterest.com
PINEAPPLE SPONGE CAKE: THE FLUFFY DESSERT TO TRY RIGHT NOW
From video.cookist.com
PINEAPPLE SPONGE CAKE RECIPE
From crecipe.com
PINEAPPLE CREAM SPONGE CAKE - UNILEVER FOOD SOLUTIONS
From unileverfoodsolutions.co.nz
PINEAPPLE SPONGE CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PINEAPPLE AND COCONUT SPONGE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
SPONGE CAKE RECIPES - SAVEUR: AUTHENTIC RECIPES, FOOD ...
From saveur.com
PINEAPPLE CAKE RECIPES - BBC GOOD FOOD
10 BEST PINEAPPLE SPONGE CAKE DESSERT RECIPES | YUMMLY
From yummly.co.uk
PINEAPPLE UPSIDE DOWN SPONGE CAKE - FOOD NEWS
From foodnewsnews.com
PINEAPPLE CAKE | PINEAPPLE SPONGE CAKE - YOUTUBE
From youtube.com
PINEAPPLE SPONGE CAKE: THE CREAMY AND DELICIOUS DESSERT
From video.cookist.com
10 BEST PINEAPPLE SPONGE CAKE DESSERT RECIPES | YUMMLY
From yummly.com
SPONGE CAKE WITH PINEAPPLE IN SYRUP - AESEKOL
From aesekol.com
PINEAPPLE SPONGE CAKE BBC - CAKEBOXING.COM
From cakeboxing.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love