Carries Easy Pineapple Cool Cake Recipes

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CARRIE'S GRIT CAKES WITH ROSANNE'S GRAVY



Carrie's Grit Cakes with Rosanne's Gravy image

Provided by Food Network

Time 25m

Yield 8 servings

Number Of Ingredients 9

1 cup water
1 cup whole milk
1 cup grits
1 teaspoon salt
Vegetable oil, for frying
Pork drippings and pan juices
3 tablespoons all-purpose flour
1 cup whole milk
1/2 cup chicken stock

Steps:

  • For Carrie's grit cakes: In a saucepan, bring the milk and 1 cup water to a boil. Stir in the grits, then add the salt. Whisk consistently for 5 minutes.
  • Pour onto a wax paper lined cookie sheet. Let cool and become coagulated. Use a round cookie cutter to shape cakes. Heat vegetable oil in skillet and fry the cakes on both sides until brown.
  • For Rosanne's gravy: In a saucepan, heat the drippings, add the flour and whisk. Add the milk and chicken stock and whisk consistently until smooth and thick.
  • Serve the grits warm with the white gravy.

CARRIE'S EASY PINEAPPLE COOL CAKE



Carrie's Easy Pineapple Cool Cake image

My mom used to make this when I was little. I haven't had it in years but made it recently to bring to a dinner party. It was a hit with the adults and the kids! For a slightly healthier option, substitute applesauce for 1/2 of the vegetable oil.

Provided by sprklnld

Categories     Pineapple Cake

Time 3h

Yield 12

Number Of Ingredients 7

1 (15.25 ounce) package yellow cake mix
1 cup water
⅓ cup vegetable oil
3 large eggs
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (3.4 ounce) package instant vanilla pudding mix
1 (16 ounce) can crushed pineapple, drained, juice reserved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • Beat cake mix, water, oil, and eggs together in a bowl with an electric mixer on low speed until just combined. Increase speed to medium until batter is smooth, about 2 minutes. Pour batter into prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 23 to 28 minutes. Cool in pans on a wire rack for 15 minutes before removing from pans to cool completely, at least 2 hours.
  • Pour whipped topping into a bowl. Fold pudding mix into whipped topping, followed by drained crushed pineapple; fold gently until frosting is combined.
  • Place 1 cake on a cake plate or serving platter and poke cake several times with a fork. Spoon 1/2 of the reserved pineapple juice over cake. Cover top of cake layer with frosting, spreading to edges of cake.
  • Place remaining cake on top of frosted cake and poke top layer several times with a fork. Pour remaining pineapple juice over cake. Spread remaining frosting all over top and sides of cake. Refrigerate until ready to serve.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 45.7 g, Cholesterol 47.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 6 g, Sodium 374 mg, Sugar 31.3 g

CARRIE'S EASY PINEAPPLE COOL CAKE



Carrie's Easy Pineapple Cool Cake image

My mom used to make this when I was little. I haven't had it in years but made it recently to bring to a dinner party. It was a hit with the adults and the kids! For a slightly healthier option, substitute applesauce for 1/2 of the vegetable oil.

Provided by sprklnld

Categories     Pineapple Cake

Time 3h

Yield 12

Number Of Ingredients 7

1 (15.25 ounce) package yellow cake mix
1 cup water
⅓ cup vegetable oil
3 large eggs
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (3.4 ounce) package instant vanilla pudding mix
1 (16 ounce) can crushed pineapple, drained, juice reserved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • Beat cake mix, water, oil, and eggs together in a bowl with an electric mixer on low speed until just combined. Increase speed to medium until batter is smooth, about 2 minutes. Pour batter into prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 23 to 28 minutes. Cool in pans on a wire rack for 15 minutes before removing from pans to cool completely, at least 2 hours.
  • Pour whipped topping into a bowl. Fold pudding mix into whipped topping, followed by drained crushed pineapple; fold gently until frosting is combined.
  • Place 1 cake on a cake plate or serving platter and poke cake several times with a fork. Spoon 1/2 of the reserved pineapple juice over cake. Cover top of cake layer with frosting, spreading to edges of cake.
  • Place remaining cake on top of frosted cake and poke top layer several times with a fork. Pour remaining pineapple juice over cake. Spread remaining frosting all over top and sides of cake. Refrigerate until ready to serve.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 45.7 g, Cholesterol 47.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 6 g, Sodium 374 mg, Sugar 31.3 g

CARRIE'S EASY PINEAPPLE COOL CAKE



Carrie's Easy Pineapple Cool Cake image

My mom used to make this when I was little. I haven't had it in years but made it recently to bring to a dinner party. It was a hit with the adults and the kids! For a slightly healthier option, substitute applesauce for 1/2 of the vegetable oil.

Provided by sprklnld

Categories     Pineapple Cake

Time 3h

Yield 12

Number Of Ingredients 7

1 (15.25 ounce) package yellow cake mix
1 cup water
⅓ cup vegetable oil
3 large eggs
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (3.4 ounce) package instant vanilla pudding mix
1 (16 ounce) can crushed pineapple, drained, juice reserved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • Beat cake mix, water, oil, and eggs together in a bowl with an electric mixer on low speed until just combined. Increase speed to medium until batter is smooth, about 2 minutes. Pour batter into prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 23 to 28 minutes. Cool in pans on a wire rack for 15 minutes before removing from pans to cool completely, at least 2 hours.
  • Pour whipped topping into a bowl. Fold pudding mix into whipped topping, followed by drained crushed pineapple; fold gently until frosting is combined.
  • Place 1 cake on a cake plate or serving platter and poke cake several times with a fork. Spoon 1/2 of the reserved pineapple juice over cake. Cover top of cake layer with frosting, spreading to edges of cake.
  • Place remaining cake on top of frosted cake and poke top layer several times with a fork. Pour remaining pineapple juice over cake. Spread remaining frosting all over top and sides of cake. Refrigerate until ready to serve.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 45.7 g, Cholesterol 47.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 6 g, Sodium 374 mg, Sugar 31.3 g

CARRIE'S EASY PINEAPPLE COOL CAKE



Carrie's Easy Pineapple Cool Cake image

My mom used to make this when I was little. I haven't had it in years but made it recently to bring to a dinner party. It was a hit with the adults and the kids! For a slightly healthier option, substitute applesauce for 1/2 of the vegetable oil.

Provided by sprklnld

Categories     Pineapple Cake

Time 3h

Yield 12

Number Of Ingredients 7

1 (15.25 ounce) package yellow cake mix
1 cup water
⅓ cup vegetable oil
3 large eggs
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (3.4 ounce) package instant vanilla pudding mix
1 (16 ounce) can crushed pineapple, drained, juice reserved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • Beat cake mix, water, oil, and eggs together in a bowl with an electric mixer on low speed until just combined. Increase speed to medium until batter is smooth, about 2 minutes. Pour batter into prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 23 to 28 minutes. Cool in pans on a wire rack for 15 minutes before removing from pans to cool completely, at least 2 hours.
  • Pour whipped topping into a bowl. Fold pudding mix into whipped topping, followed by drained crushed pineapple; fold gently until frosting is combined.
  • Place 1 cake on a cake plate or serving platter and poke cake several times with a fork. Spoon 1/2 of the reserved pineapple juice over cake. Cover top of cake layer with frosting, spreading to edges of cake.
  • Place remaining cake on top of frosted cake and poke top layer several times with a fork. Pour remaining pineapple juice over cake. Spread remaining frosting all over top and sides of cake. Refrigerate until ready to serve.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 45.7 g, Cholesterol 47.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 6 g, Sodium 374 mg, Sugar 31.3 g

EASY PINEAPPLE CAKE



Easy Pineapple Cake image

Make and share this Easy Pineapple Cake recipe from Food.com.

Provided by Lorac

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (18 ounce) package moist yellow cake mix
1 cup plain yogurt
3 large eggs
1 (17 ounce) can crushed pineapple, drained,juices reserved
3/4 cup confectioners' sugar
1/4 cup toasted coconut

Steps:

  • Preheat oven to 350°F.
  • Grease and flour a 9x13 inch baking pan.
  • Place cake mix, yogurt and eggs in a bowl and mix on low speed 2 minutes.
  • Add drained pineapple and mix to combine.
  • Pour into prepared pan and bake and bake 30 minutes.
  • Remove to a wire rack and cool slightly.
  • Place sugar and 2 tbls reserved juice in a small bowl and stir until smooth.
  • Spread over still warm cake and sprinkle with coconut.
  • Cool completely before slicing.

Nutrition Facts : Calories 419.3, Fat 12, SaturatedFat 3.9, Cholesterol 84.6, Sodium 461.1, Carbohydrate 72.7, Fiber 1.6, Sugar 49.1, Protein 6.7

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