Best Ever Pineapple Cake Recipes

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EASY PINEAPPLE CAKE



Easy Pineapple Cake image

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

2 cups all-purpose flour
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
½ cup butter
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

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

EASIEST EVER PINEAPPLE CAKE (5 INGREDIENTS)



Easiest Ever Pineapple Cake (5 Ingredients) image

Homemade Pineapple Cake is sweet, moist, and full of pineapple pieces!

Provided by Holly Nilsson

Categories     Cake     Dessert

Time 33m

Number Of Ingredients 5

1 ½ cups sugar
2 cups flour
2 teaspoons baking soda
20 ounces can crushed pineapple (with juices)
2 eggs

Steps:

  • Preheat oven to 350°F. Grease a 9x13 pan.
  • Combine flour, sugar and baking soda in a bowl and mix well.
  • Stir in eggs and pineapple until very well mixed. Pour into prepared pan.
  • Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.
  • Top with cream cheese frosting or whipped cream.

Nutrition Facts : Calories 317 kcal, Carbohydrate 72 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 291 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving

BEST EVER PINEAPPLE CAKE



Best Ever Pineapple Cake image

This has been a favorite of my family for years. It's easy-to-make, moist, delicious and topped off with a cream cheese icing.

Provided by ccap397

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups white sugar
2 cups flour
1 (19 ounce) can crushed pineapple (undrained)
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla
1 1/3 cups icing sugar
1/2 cup butter
8 ounces cream cheese
1 teaspoon vanilla

Steps:

  • Mix all cake ingredients together.
  • Grease 9x13" pan.
  • Pour in batter.
  • Bake at 350 for 40 minutes.
  • Mix icing until well blended.
  • Ice while still warm.

Nutrition Facts : Calories 431.7, Fat 15.3, SaturatedFat 9.3, Cholesterol 76.4, Sodium 332.9, Carbohydrate 70.2, Fiber 0.9, Sugar 53.1, Protein 4.9

PINEAPPLE LAYER CAKE



Pineapple Layer Cake image

"My mother had a large family to care for and not a lot of spare time for fixing fancy desserts. But somehow she regularly found a way to bake this cake for us," recalls Debbie Norling of Harris, Minnesota. "These days, I make it for Mom, as well as my family. It's still a treat!"

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 23

1/2 cup shortening
1-2/3 cups sugar
3 large egg yolks, room temperature
1 large egg, room temperature
1/2 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups buttermilk
FILLING:
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple
1 tablespoon butter
1 teaspoon lemon juice
SEVEN-MINUTE FROSTING:
1-1/2 cups sugar
2 large egg whites, room temperature
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely. , For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside., Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top.

Nutrition Facts : Calories 476 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 418mg sodium, Carbohydrate 90g carbohydrate (63g sugars, Fiber 1g fiber), Protein 5g protein.

PINEAPPLE CAKE



Pineapple Cake image

"I often prepare this moist golden cake at Easter, but it's wonderful just about any time of year," relates Linda Sakal of Biloxi, Mississippi. Pineapple frosting provides the fast finishing touch.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 5

1 package yellow cake mix (regular size)
1 can (11 ounces) mandarin oranges, drained
1 can (20 ounces) unsweetened crushed pineapple, drained
1 package (3.4 ounces) instant vanilla pudding mix
1 package (12 ounces) frozen whipped topping, thawed

Steps:

  • Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.

Nutrition Facts :

PINEAPPLE UPSIDE DOWN CAKE



Pineapple Upside Down Cake image

This recipe is by far the best Pineapple Upside Down cake that I've ever made. It is also quick and easy. The cake is very moist and rises much higher than the average recipe. The combination of pineapple cake mix and pineapple juice isn't overwhelming either. I've been meaning to edit this for ages, however it looks so much better if you use dark brown sugar. Also if you'd like more topping, use 3/4 cup butter with 1 1/2 cups dark brown sugar.

Provided by ElaineM

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup packed dark brown sugar
1 (20 ounce) can sliced pineapple
6 maraschino cherries, cut in half lengthwise
1 (18 ounce) package duncan hines supreme pineapple cake mix
1 (4 ounce) box vanilla instant pudding mix
1 cup pineapple juice, from canned pineapple with a bit of water added
1/2 cup canola oil
4 eggs

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Melt butter in a 9x13 pan in oven.
  • Sprinkle brown sugar evenly over butter in pan.
  • Drain canned pineapple into a measuring cup.
  • Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
  • Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
  • Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
  • Beat on medium speed for 2 minutes.
  • Pour batter into pan.
  • Bake for 45 to 55 minutes, or until a toothpick comes out clean.
  • Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.

Nutrition Facts : Calories 316, Fat 18.5, SaturatedFat 6.1, Cholesterol 82.3, Sodium 233.3, Carbohydrate 36.8, Fiber 0.8, Sugar 34.3, Protein 2.5

PINEAPPLE PUDDING CAKE (BEST CAKE I EVER MADE.) RECIPE - (4.1/5)



Pineapple Pudding Cake (Best cake I ever made.) Recipe - (4.1/5) image

Provided by Lsweetnell

Number Of Ingredients 7

1 yellow cake mix (I always use Duncan Hines) (Don't use any odd flavored cake mixes for this, would be too much, and I believe Angle food cake mix would be to weak)
Ingredients to make cake mix (eggs, oil, etc.)
3 packages (3.4 ounces each) instant vanilla pudding mix (when I make a large cake I use three large vanilla pudding mixes with one cup less milk. and 1/2 cup to warm the cream cheese)
3 1/2 cups cold milk (I warm half a cup of the milk to help soften the cream cheese, mix, then add to the pudding mixture)
8 ounces cream cheese, softened (two for a large batch)
20 ounces crushed pineapple, drain and reserve juice for cake (two for a large batch)
1 large container cool whip thawed (2 for a large version)

Steps:

  • In a large mixing bowl combine the pudding mixes, most of the milk, beat for 2 minutes. (as mentioned in the description I warm a half cup of the milk and mix it into the cream cheese separately and beat for a minute to make sure cream cheese is smooth then add to the pudding mixture.) Add softened cream cheese (can warm in microwave on say 30 temp for a minute) and add the portion of warmed milk and beat well to smooth out all bumps, (if you attempt this with cold, or even room temp cream cheese you will have cream cheese lumps and the texture of the pudding will just not be a good thing.) Chill the pudding mixture while cake is baking and cooling. Make cake batter according to package directions using pineapple juice reserved from crushed pineapple in place of most of the water. If the pineapple juice does not equal the liquid you need for the recipe then add water to the juice to comply. Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan. Or, 2 9 inch round cake pans (recommended) but makes a nice sheet cake also. Bake at 350°F for 35 minutes or until toothpick or long piece or uncooked spaghetti inserted near the center comes out clean. Let cool completely. Spread thick layer, at least half inch, pudding mixture over cooled cake. Sprinkle well-drained pineapple over pudding. If making two layers, use half the pineapple on the first layer the rest on the next layer. Cover the whole thing with thick dollops of Cool Whip, don't try to just spread it on for the top, use the dollop method. then smooth together - cover the whole cake if cooked in round cake pans, that means the sides with the Cool Whip seals in and keeps the cake moist. To store cover lightly with plastic wrap and re-smooth once the plastic is removed. Don't pat down the plastic wrap. Chill cake for about 4 hours or until ready to serve. Best if made the night before so the flavors can meld. Be careful, if you make a large batch, will be heavy put on a sturdy pan or platter. Repeat: I know that this sounds daunting but it is not, I have just added so much information that it seems that way. It's really just a yellow cake mix, vanilla pudding with cream cheese, drained pineapple, and Cool Whip. Dedicated to Julie, Cookie, and Beverly, my amazing sisters.

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