Super Fast Queensland Pineapple Cake No Cake Mix Food

PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven 350 degrees and grease a bundt pan with cooking spray or butter and flour; set aside.
• Combine all bundt ingredients (flour through salt) in a bowl and beat until combined. Pour into prepared pan and bake for 40-45 minutes until toothpick inserted comes out clean.
• Cool the cake in the pan for 10 minutes. Then use a butter knife to loosen the sides of the cake. Remove the cake from the pan and let cool on a wire rack completely before frosting.
• To make the frosting, cream together the cream cheese and butter. Add in the powdered sugar, milk, and cinnamon and beat until smooth. For a thinner frosting, add more milk. To thicken, add more powdered sugar. Pour frosting over cooled bundt cake and sprinkle on shredded coconut and chopped pecans if using.

PINEPPLE UPSIDE DOWN CAKE - (NO CAKE MIX)

Steps:

• Preheat oven to 350*.
• Place 7 pineapple slices and about 18 cherries on paper towels and pat dry. Set aside.
• Place first 6 tbsp of butter into a 9-inch round cake pan and place in the oven until butter is melted.
• Remove pan with melted butter and evenly sprinkle with the brown sugar. Place 1 pinepple slice over the brown sugar in the center and the other 6 slices around it. Place cherries (best side down) in between each pineapple ring and spaces between.
• In a small bowl, whisk together the eggs, 2 tbsp buttermilk and extracts with a fork. Set aside.
• In a large mixing bowl, mix togtether flour, sugar, baking powder, baking soda and salt. Add the next 6 tbsp of butter and 6 tbsp of butter milk and beat for 1 minute.
• Gradually beat in the egg mixture, about 1/3 at a time, beating for 20 seconds in between each addittion.
• Once all is mixed well, spread evenly over the pineapples and cherries. Bake at 350 for about 35-40 minutes or until toothpick test shows doneness.
• Remove from oven and tilt the pan in all directions to loosen sides. Let cool for 3 minutes before inverting.
• Invert on to a large plate. Use oven mittes and lift off pan. If any fruit remained in the pan, remove it with a fork and replace it. Scrape any leftover butter/brown sugar mixture and pour over cake.
• Cool completely before serving.

NO BAKE PINEAPPLE ANGEL FOOD CAKE

Steps:

• Crumble cake and spread evenly in bottom of a large oblong pan.
• Pour pineapple evenly over cake.
• Heat milk and marshmallows in saucepan over low heat until marshmallows are dissolved.
• Pour this evenly over layer of pineapple.
• Prepare dream whip according to package directions and spread over cake to create a frosting effect.
• Sprinkle coconut over top.
• Chill.

APPLE 'DUMP' CAKE - NO CAKE MIX NEEDED!

Steps:

• Preheat oven to 325°.
• Grease a 9x13" pan.
• Excluding the Chopped Nuts, put all ingredients in a mixing bowl and beat on medium speed for 3 minutes.
• Add Chopped Nuts to mixture and pour into prepared pan and bake for 1 hour.
• PLEASE NOTE: The instructions end with 'bake for 1 hour' but it seems to me like this would be good served warm or completely cooled.

PINEAPPLE DUMP CAKE - NO NUTS

Steps:

• Heat oven to 350 degrees F.
• Spread pineapple in 9 x 13 pan as the first layer.
• Distribute the coconut as the second layer.
• Spread the cake mix over the coconut (unmade), using a spatula or knife to even it up.
• Cut the butter into small pieces and distribute over the entire surface.
• Bake for 40-45 minutes.
• Serve with ice cream or whipped cream.
• Enjoy!

NOOIL?NOEGGS?NOPROBLEM! OH SO EASY PINEAPPLE CAKE

Steps:

• 1. Preheat: Oven to 350 degrees F. Spray:(1)9 x 13-inch OR desired cake pans for layer cake(s)with 'Baker's Joy' or whatever nonstick cooking spray you prefer.
• 2. In: A large mixing bowl with electric mixer on medium speed; combine Pineapple cake mix and (1)- 20 oz. can crushed pineapple in it's own juice.(ADD JUICE TOO). (Except about 1/8 cup - more or less). Optional Mix: For about 1 1/2 to 2 minutes. Pour: Badder into prepared cake pan(s) and spread evenly.
• 3. Bake: Approx. 28 to 32 minutes. Cake will bake up as any other cake and can be tested by using toothpick method or by touching cake lightly in center. If it springs back it's done. But don't over-bake. Remove: From oven and place on wire rack(s)for cooling about 30 to 45 minutes.
• 4. OPTIONS: Frost: With desired whipped topping. Cover and refrigerate 1-2 hours or overnight. OR For Alternate Frosting: Combine: Softened cream cheese, and approx. 1 cup - whipped topping until light and fluffy using electric mixer on low speed. Add: Almond extract (if desired) and mix well. Add: 1/4 pkg. Instant pudding mix (dry) and mix with mixer on low to medium speed. Continue: To mix alternating remainder of whipped topping with remainder of dry, instant pudding mix( 1/4 pkg.) until light and creamy. *(You might want to use 1/8 c. (more or less) of reserved pineapple juice to obtain the right frosting consistency for you. .. But again; this is only a suggestion :) Frost: Completely cooled cake and refrigerate covered 1-2 hours or overnight. Serve: Cake chilled. Enjoy! Refrigerate: Covered leftovers.