Pumpkin Pineapple Cake Food

PUMPKIN DUMP CAKE

Steps:

• Spray the insert of a 6-quart slow cooker with cooking spray.
• Gently combine the pumpkin puree, granulated sugar, pumpkin pie spice and salt in a bowl, then dump it into the slow cooker insert. Sprinkle the cake mix over the pumpkin puree, then, as evenly as possible, pour the melted butter on top and finish with the chopped pecans. Cover and cook on low for 4 to 4 1/2 hours (the edges of the cake should be starting to brown and crisp slightly).
• Meanwhile, using a handheld mixer, whip the cream and confectioners' sugar together in a large bowl until stiff peaks form. Serve the cake warm with a dollop of the whipped cream.

PINEAPPLE UPSIDE-DOWN PUMPKIN GINGERBREAD

Steps:

• For topping:
• Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan.
• Cut off one 1/3-inch-thick round from pineapple; cut out core. Place round in syrup in pan. Stand pineapple on end. Cut lengthwise into 1/3-inch-thick slices. Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core. Arrange rounds close together in single layer in free-form design in syrup.
• For cake:
• Whisk first 6 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs, 1 at a time. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into pan.
• Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature with whipped cream.

SPICED PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
• To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.
• Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.
• To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth. Add the butter and beat for about 2 minutes until combined. Add the pumpkin purée and beat until incorporated, about 1 minute. Add the confectioners' sugar and vanilla and beat for about 3 minutes until fluffy.
• Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.

PINEAPPLE PUMPKIN BREAD

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda, cinnamon, salt, ginger and nutmeg in a bowl; set aside.
• Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla and pumpkin and beat until thoroughly blended. Fold in pineapple. Add flour mixture and stir just until blended. Do not overmix. Fold in walnuts.
• Spoon batter evenly into two greased 9x5 inch loaf pans.
• Bake until a cake tester inserted in centre comes out clean, about 60 - 65 minutes. Cool in pans for 5 minutes. Invert loaves onto racks and cool completely. May be frozen for up to 1 month.

PINEAPPLE-APPLESAUCE-PUMPKIN MUFFINS

Steps:

• Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. Set aside.
• In a large bowl, combine first 8 ingredients.
• In a separate bowl, combine oil, applesauce, pineapple, eggs, and pumpkin.
• Add to dry ingredients and stir just to combine.
• Spoon a rounded tablespoon into each muffin cup.
• Bake for 12 - 14 minutes.

PUMPKIN PINEAPPLE BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease 2, 9x5 loaf pans. Set Aside.
• In a medium bowl add flour, baking powder, baking soda, cinnamon, ground cardamom, and salt. Mix lightly by hand and set aside.
• On a cutting board run a chefs knife through the pineapple chunks a few times to cut into smaller pieces. Maybe quartered at most. Pat Dry. Set aside.
• In a large mixing bowl add pumpkin, honey, oil, peanut butter, eggs, and vanilla. Mix well with a hand mixer until the oil is well incorporated.
• Add the flour mixture to the pumpkin mixture and mix on low to medium speed just until flour mixture is well blended.
• Stir in chopped pineapple and raisins by hand.
• The batter will be thick.
• Divide batter evenly into 2 9x5 loaf pans.
• Bake for 50-55 minutes. Cooking times may vary by oven.
• Loaves are done when a toothpick inserted in the center of the loaf comes out completely clean. My loaves took 55 minutes.
• Cool in pans on a cooling rack for 30 minutes and then remove loaves to cooling racks to cool completely.

PUMPKIN CARROT CAKE

Steps:

• Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans. Set aside.
• In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
• In a large bowl, beat together the eggs, oil and vanilla until smooth. Gradually add the dry ingredients to the egg mixture. The dough will be very thick at this point.
• Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.
• Pour batter into the prepared cake pans and bake for 50-60 minutes until the cakes are browned on top and a toothpick inserted in the center of each cake comes out clean.
• Let the cakes cool in their pans on a wire rack for 30 minutes. Turn them out onto the wire rack and let cool completely before frosting.
• In a large bowl, beat together the butter, cream cheese and lemon juice until smooth. Gradually beat in the powdered sugar until light and fluffy. Fold in the coconut and walnuts.
• To frost the cake, place one cake layer on a cake stand or serving platter. Use a spatula to cover with a thick layer of frosting. Stack the other cake layer on top of the frosted layer. Cover the top and sides with the remaining frosting. Garnish with additional walnuts, if desired.

PUMPKIN ANGEL FOOD CAKE

Steps:

• In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.

PUMPKIN PINEAPPLE CAKE

Steps:

• 1. COMBINE DRY INGREDIENTS IN A MIXING BOWL. BLEND IN OIL, THEN PINEAPPLE AND VANILLA. ADD EGGS, BEATING MIXTURE WELL. STIR IN GRATED PUMPKIN AND NUTS.
• 2. GREASE A 10 IN. TUBE PAN. POUR IN BATTER. BAKE IN A 350 OVEN FOR 1 HOUR AND 15 MIN. OR TILL TESTER SAYS DONE.