PINEAPPLE MANDARIN CAKE
This cake recipe delivers a lovely white cake decorated with pineapple and mandarin oranges making it ideal for a special occasion.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 10
Number Of Ingredients 14
Steps:
- Combine flour, baking powder, and salt. Stir well to blend.
- In a large bowl, cream shortening, white sugar, eggs, and vanilla together; beat until light and fluffy. Add flour mixture to creamed mixture alternately with milk, making 3 dry and 2 liquid additions; combine lightly after each. Spread batter evenly into 2 greased and floured 8 inch round layer cake pans.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes, then turn out on wire rack to cool completely.
- Cream butter or margarine. Gradually blend in confectioners' sugar, cream, and lemon juice. Beat until light and creamy. Fill and frost the cake. Decorate top with a ring of well drained mandarin orange segments around outside edge. Fill center with well drained crushed pineapple. Decorate center with a few additional orange sections.
Nutrition Facts : Calories 744 calories, Carbohydrate 122.1 g, Cholesterol 86.8 mg, Fat 26.6 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 485 mg, Sugar 89.4 g
EASY PINEAPPLE CAKE
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
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
PINEAPPLE CHIFFON CAKE
I was looking for an unusual recipe to enter in competition at the local county fair, so I looked through Mom's old recipes and found this. I love pineapple, so thought I would give this a try. It brought me a blue ribbon at the fair!- Cheryl Tichenor, Elgin, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. Add to dry ingredients; beat until well blended. , In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into 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 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides.
Nutrition Facts : Calories 408 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 253mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.
CHILEAN PINEAPPLE CAKE
This is the cake that I make for my Chilean husband's birthday. He loves it! We have small kids so I skip the alcohol but it's good either way. This recipe takes a while to prepare but it's worth it!
Provided by Brookes Kitchen
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 1.- Grease two 9" cake pans and set aside. In a medium bowl sift the dry ingredients all together. In a small sauce pan pour the sugar and wet it with a little bit of water (it should look like wet sand), cook it until it reaches the consistency of a soft ball (240 degrees F) and set aside. Beat egg whites in separate bowl until they form stiff peaks and add the syrup you just made. Continue beating until the meringue is cool. Add the egg yolks one at a time, making sure they are well incorporated after every addition. Finally, add the dry ingredients softly. Do not over beat.
- 2.- Pour the batter into the prepared pans and bake it at 325ºF for 30 minutes. (Note- original recipe has you put batter in 1 9" spring form pan and then cut the cake in half to ice. I'm lazy, so I use two cake pans!) The timing can vary depending on your oven, but make sure that when you insert a toothpick in the center comes out clean. Let it cool completely and remove from cake pans.
- 3.- Preparing the heavy whipping cream. Beat the cream until soft peaks form. Add the powdered sugar. Set it in the fridge until you are ready to assemble the cake.
- 4.- Open and strain the pineapple can. Reserve the juice and mix it with the liquor of your preference. (I've used no alcohol before and think the recipe is fabulous with only the pineapple juice). Put the bottom layer of the cake on a cake stand and sprinkle it with the pineapple juice mixture until it is very moist (not mushy). Add an abundant layer of heavy whipping cream and evenly distribute pineapple chunks on top of it, add a thin layer of cream again. To wet the second cake layer, put it on top of a plate and wet one side. Turn it upside down on top of the cake and wet the other side. Repeat the process of the cream, pineapple chunks and cream.
- 5.- Moist the last layer of the cake and assemble it on top of the rest of the cake. Cover completely with heavy whipping cream (a very thin layer, this is just to get rid of the crumbs). Refrigerate for 20 minutes.
- 6.- Once the first layer is set, add the final coat of heavy whipping cream and proceed to decorate with the rest of pineapple chunks and toasted coconut flakes.
Nutrition Facts : Calories 736.2, Fat 47.8, SaturatedFat 28.6, Cholesterol 302.5, Sodium 191.7, Carbohydrate 71.1, Fiber 1, Sugar 46.5, Protein 8.7
TAIWANESE PINEAPPLE CAKES
Tender, buttery dough wraps around sweet, sticky pineapple filling in these tasty Taiwanese cakes often gifted and enjoyed during the Lunar New Year, but also found year-round. The filling is made from crushed pineapple that's cooked down with sugar until thick and jammy. The shortbread-like dough is then wrapped tightly around the filling and pressed into traditional molds, then baked until just golden.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 15 cakes
Number Of Ingredients 13
Steps:
- For the pineapple filling: Put the drained pineapple in a medium saucepan over medium heat. Cook, stirring often, until any remaining liquid has cooked off and the pineapple is almost completely dry, about 12 minutes. Add the granulated sugar, corn syrup, cornstarch and lemon juice. Continue to cook, stirring often, until the sugar dissolves and the mixture is golden brown, very thick and jammy, about 10 minutes. Transfer to a bowl and refrigerate, uncovered, until completely cool, about 1 hour. This can be made up to 24 hours in advance.
- For the pastry dough: Once the pineapple filling is cool, make the dough. Pulse the cake flour, butter, confectioners' sugar, milk powder, custard powder and salt in a food processor until the butter is thoroughly mixed into the flour and the dough is starting to clump together, about 2 minutes. Add the egg yolk, then continue to pulse until a smooth, homogenous dough forms. Scoop the dough into fifteen 1 tablespoon-size pieces, then roll into uniform balls.
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment. Spray the inside of each of fifteen 1 1/2-by-2-inch rectangular aluminum molds generously with nonstick cooking spray and place on the prepared baking sheet.
- Divide the cold pineapple filling into fifteen 2 teaspoon-size balls.
- Working one at a time, use a rolling pin to roll one dough ball into a thin round (about 3 inches wide and about 1/8 inch thick) on a piece of parchment lightly dusted with flour. Place one ball of filling in the center of the dough, then shape the dough up and around the filling, pinching the ends to seal. Roll between the palms of your hands to make uniform. Place into one of the greased molds, then gently press so it fills the mold and is level with the top edges. Repeat with the remaining filling and dough until all 15 cakes are formed.
- Bake until the top of each cake is matte and puffed slightly and the bottom is light golden brown, 18 to 20 minutes. Let cool 10 minutes, then carefully press out of the molds. Enjoy warm or transfer to a wire rack to cool completely.
CARIBBEAN PINEAPPLE UPSIDE-DOWN CAKE
We reimagined this classic cake with a kick. The chiles (which get candied) are reminiscent of the maraschino cherries that would typically top a traditional version of this sweet.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring, but gently swirling the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel). Lay the pineapple rings in the pan and fill each hole evenly with the chiles. Set aside.
- For the cake: Whisk together the flour, baking powder, baking soda, salt and crushed red pepper flakes in a medium bowl; set aside. Combine the coconut milk, buttermilk and vanilla in a small bowl; set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk mixture and mixing until just incorporated.
- Pour the batter over the pineapple in the cake pan and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, pineapple-side up. Let cool completely. Cut into wedges, and serve.
CHILEAN CAKE RECIPE
My Mother-In-Law from Chile was a cook. This is one of our favorite birthday/holiday cake. It tastes so much better the next day. Definitly worth the effort.
Provided by aldine_figueroa
Categories Dessert
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
- Add sugar, mix in well.
- Add 1 or 2 at a time egg yolk, mixing with a wire-whisk folding the yolk inches (color will all be a light yellow when you are finished).
- In a separate bowl, mix flower and baking powder with whisk or fork.
- Pour small amounts into a fine strainer over the large bowl with the folded eggs and sugar. After each session of small pours, fold flour with baking soda into the large bowl with wire-whisk.
- (Hint: the wire-whisk should look like a chicken drumstick each time you come up from the fold).
- Butter a rounded pan -a spring form works best (cake will rise almost half way up, so make sure pan is deep enough).
- Cook on 300 degrees for appx 40 minutes. Until cake is golden.
- While cake is cooking prepare fruit and cream (frosting).
- Fruit.
- Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best).
- In small to medium saucepan put 1 cup of sugar and ½ cup of water. Cook on medium and continually stir until it starts to boil. Then add fruit; cook for several minutes for flavor to take place in liquid and in fruit.
- Put fruit in Fridge to cool a little before cake is finished.
- Cream (Frosting).
- 1 Big (I think it is 1 ltr) Heavy Whip Cream.
- ¾ cup of sugar.
- Mix on High until texture is much like a soft frosting, not liquid.
- You may add 1 can of manjar/dulce de leche for added flavor (can of condensed milk boiled in can for several hours-do not open can until it has been at least 2 ½ hours boiling)
- Finishing Cake.
- Once cake is cooked let it cool.
- Once cooled, cut in center (or twice to make 3 layers). Pour spoon sized amounts of juice from fruit all over on bottom layer. Add finished cream frosting, add fruit. Add on the next layer and Repeat on all layers.
- Top layer is normally decorated with fruit in patterns, and sides of cake covered with finished cream.
- Listo! The cake is ready.
Nutrition Facts : Calories 433.6, Fat 8.8, SaturatedFat 2.7, Cholesterol 370.1, Sodium 213.8, Carbohydrate 77.2, Fiber 0.4, Sugar 66.5, Protein 12.4
CARAMEL PINEAPPLE CAKE
When guests serve this cake, no one ever guesses it's low-fat. The lemon yogurt and pineapple add moistness missing in many reduced-fat cakes. It's scrumptious topped with caramel sauce. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.
Nutrition Facts :
More about "chilean pineapple cake recipes"
CHILEAN PINEAPPLE CAKE - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
Cuisine ChileanTotal Time 3 hrsCategory CakesCalories 418 per serving
PINEAPPLE CAKE {WITH CAKE MIX} - CAKEWHIZ
From cakewhiz.com
TROPICAL PINEAPPLE CAKE THAT’S SUPER EASY & FUN TO MAKE
From xokatierosario.com
CHILEAN PINEAPPLE CAKE - DESSERTS AROUND THE WORLD
From sites.google.com
PINEAPPLE CAKE WITH COCONUT FROSTING - BAREFEET IN THE …
From barefeetinthekitchen.com
PINEAPPLE AND CHILLI UPSIDE-DOWN CAKE RECIPE
From deliciousmagazine.co.uk
PRACTICALLY PERFECT PINEAPPLE CAKE - MOM ON TIMEOUT
From momontimeout.com
10 BEST HAWAIIAN PINEAPPLE CAKE RECIPES | YUMMLY
From yummly.com
TAIWANESE PINEAPPLE CAKE 鳳梨酥- HOW TO MAKE IT FROM …
From tasteasianfood.com
EASIEST EVER PINEAPPLE CAKE (5 INGREDIENTS) - SPEND WITH …
From spendwithpennies.com
CHILEAN CAKES & BAKES - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
CHILEAN APPLE CAKE - KUCHEN DE MIGAS - THE SPRUCE EATS
From thespruceeats.com
TAIWANESE/CHINESE PINEAPPLE CAKES - KIRBIE'S CRAVINGS
From kirbiecravings.com
CHILEAN PINEAPPLE CAKE - PILAR'S CHILEAN FOOD & GARDEN | RECIPE ...
From pinterest.com
EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - TORI AVEY
From toriavey.com
PINEAPPLE UPSIDE-DOWN CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
PINEAPPLE CAKE (CHILE) - RECIPE | COOKS.COM
From cooks.com
PINEAPPLE CAKE - AMANDA'S COOKIN' - CAKE & CUPCAKES
From amandascookin.com
PINEAPPLE CAKE - IMMACULATE BITES
From africanbites.com
MOIST PINEAPPLE CAKE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
PINEAPPLE SNACK CAKE - AN EASY TROPICAL TREAT - MARGIN MAKING …
From marginmakingmom.com
CHILEAN PINEAPPLE CAKE RECIPE - FOOD.COM
From pinterest.com
PINEAPPLE UPSIDE DOWN CAKE FROM SCRATCH - KAWALING PINOY
From kawalingpinoy.com
BEST PINEAPPLE UPSIDE DOWN CAKE RECIPE FINALLY!
From divascancook.com
GRANDMA'S CRUSHED PINEAPPLE CAKE - FOOD FOLKS AND FUN
From foodfolksandfun.net
PINEAPPLE CAKE {FROM SCRATCH} - COOKING CLASSY
From cookingclassy.com
MEXICAN FRUIT CAKE (CRUSHED PINEAPPLE CAKE) RECIPE FOR GET …
From thesimpleparent.com
PINEAPPLE DUMP CAKE - BAKE IT WITH LOVE
From bakeitwithlove.com
PINEAPPLE CAKES - MISS CHINESE FOOD
From misschinesefood.com
PINEAPPLE UPSIDE-DOWN CAKE | CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
OLD FASHIONED PINEAPPLE CAKE RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
11 EASY PINEAPPLE CAKE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
OLD FASHIONED PINEAPPLE CAKE {VIDEO} - THE CAREFREE KITCHEN
From thecarefreekitchen.com
PINEAPPLE LOAF CAKE - DUALIT
From dualit.com
CHILEAN PINEAPPLE CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
10 TRADITIONAL CHILEAN DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PINEAPPLE UPSIDE-DOWN CAKE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
CHILE-SPICED PINEAPPLE CHEESECAKE - TRADER JOE'S
From traderjoes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #desserts #cakes #south-american #chilean #4-hours-or-less
You'll also love