Pineapple Whipped Cream Cake Food

PINEAPPLE CAKE WITH WHIPPED CREAM FILLING/FROSTING

Steps:

• Heat oven to 350. Grease and flour an 8" springform pan.
• Peel, core, and cut pineapple into 1/2" pieces. You need 2 cups.
• In a blender or food processor, puree a third of the pineapple to make 1/2 cup puree, then add water to measure 2/3 cup. The remaining pineapple pieces will be used when assembling the cake.
• In a small bowl, stir together flour, baking soda, and salt. Using an electric mixer on high speed, beat eggs for 4 minutes. Gradually add granulated sugar, beating 4 minutes on medium speed (or until sugar almost dissolves). Gradually add flour mixture, beating on low speed until combined.
• Heat pineapple puree and butter until butter melts; Add to batter. Pour batter into prepared pan.
• Bake 30 minutes or until toothpick comes out clean.
• Cool 10 minutes on wire rack. Remove from pan, cool completely on wire rack.
• Prepare topping/filling when cake is cool. Cut cake horizontally into two layers.
• Beat whipping cream with powdered sugar until soft peaks form.
• Place one layer on a serving platter. Spread with half of the whipped cream. Cover with half of the pineapple pieces. Top with second cake layer. Repeat whipped cream and pineapple pieces.
• Heat marmalade with 1 tablespoon water. Cool slightly, then drizzle over cake.
• Chill until ready to serve.

BUTTER CAKE WITH PINEAPPLE WHIPPED CREAM FROSTING

Steps:

• Let pineapple drain about 2 hours before baking.
• According to the cake mix, have 1 stick of butter and 3 large eggs at room temperature.
• Place a medium bowl and the beaters of an electric blender in the freezer.
• Bake cake in any size pan you wish.
• When cake is done, and cooled, add whipping cream and powdered sugar (more or less according to your taste) to the bowl that was in the freezer.
• Use the cold beaters to whip the cream until set. (about 4 minutes?)
• Blend in pineapple.
• Cream should be thick enough to stay on the blenders when you lift them out.
• Frost cake.

ROASTED PINEAPPLE WITH WHIPPED CREAM

Steps:

• Spray both sides of the pineapple rings with nonstick cooking spray. Rub the pineapple slices with the dark brown sugar.
• In a small chilled bowl, beat the cold whipping cream with an electric beater until it starts to thicken. Add the confectioners' sugar and beat until it forms soft peaks. Add the rum and continue beating until medium stiff peaks form.
• Heat a grill or grill pan until very hot. Spray the grill with more nonstick cooking spray. Brush the pineapple slices with butter and lay the pineapple in a single layer on the grill until browned, turning once, 1 to 2 minutes per side.
• Add the pineapple and let roast until brown. Remove to a plate and allow to cool slightly.
• Arrange the pineapple slices on a serving platter, then add a large dollop of the chilled whipped cream to each slice. Serve 2 pineapple rings per person. Garnish; with small bunches of mint or a few mint leaves.

PINEAPPLE CHIFFON CAKE

Steps:

• Set oven to 350 degrees.
• Prepare an ungreased tube pan.
• In a bowl, sift together flour, sugar, baking powder and salt.
• Make a well in the center of the flour mixture; add in oil, egg yolks, and the 3/4 cups pineapple juice; beat with a wire whisk until smooth.
• In a large mixing bowl,, beat the egg whites and the cream of tartar together until very stiff peaks form (DO NOT UNDER BEAT!).
• Pour egg yolk/oil batter over the egg whites; gently fold the egg whites making sure it is well blended from the bottom of the bowl (I use a large spatula for this).
• Pour the batter in tube pan.
• Bake for 60 minutes, or until cake springs back when touched.
• Invert/turn over and cool (I use a long-neck bottle, a beer bottle will do fine to invert the pan on).
• Run a knife along sides of cooled cake, and remove from pan.
• Split into two layers.
• Fill and frost with pineapple filling/topping (make sure that cake is completely cooled before frosting and filling.
• To make the pineapple topping/filling: whip the 2-3 cups of whipped cream add in the amount of sugar that you desire.
• Fold in the very well drained crushed pieapple.
• Use to fill and frost cake.
• Refrigerate any leftover cake, but you won't have to worry, there won't be any leftovers LOL!
• Delicious!

PINEAPPLE SNOWBALL CAKE

Steps:

• Soften gelatine in cold water. Add boiling water, sugar, juice, pineapple and salt. Mix well. Refrigerate until partly jelled.
• Prepare 2 packages whipped topping mix according to directions. Fold into jelled mixture.
• Line a large mixing bowl with waxed paper or extra-wide plastic wrap. Break the angel food cake into 1-inch chunks. In the lined mixing bowl, make layers of cake and jelled mixture, alternating and finishing with jelled mixture.
• Chill overnight.
• Next day, prepare 1 package whipped topping mix. Take cake from refrigerator and turn upside down on large plate. Remove bowl and waxed paper. Frost with whipped topping mix. Chill until serving time.
• NOTE: If you substitute Cool Whip or whipped cream, you will need six cups. However, I can't speak to the results of using those ingredients.

HAWAIIAN PINEAPPLE POKE CAKE

Steps:

• Prepare cake according to package directions using oil, eggs and water.
• Bake in greased and floured 9X13 pan.
• When cool, punch holes in cake with handle of wooden spoon.
• Pour pineapple over top of cake.
• Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
• Spread over top of cake.
• Top with whipped topping, coconut and nuts.
• Refrigerate until ready to serve.