Easy Pineapple Icing Recipes

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EASY PINEAPPLE ICING



Easy Pineapple Icing image

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

Provided by kayla carnage

Categories     Dessert

Time 10m

Yield 12-24 serving(s)

Number Of Ingredients 3

1 cup sugar
1 (8 ounce) can crushed pineapple with juice
3 tablespoons cornstarch

Steps:

  • In a saucepan, combine pineapple (with juice), sugar and corn starch.
  • Bring to a boil and cook, stirring constantly, until thick.
  • Remove from heat.
  • Ice cool cake.

EASY 4-INGREDIENT PINEAPPLE FROSTING



Easy 4-Ingredient Pineapple Frosting image

Our pineapple frosting is made with crushed pineapple and makes enough for a two-layer cake. You can also halve the recipe and use it to top a Bundt cake.

Provided by Diana Rattray

Categories     Dessert     Condiment

Time 15m

Yield 16

Number Of Ingredients 4

6 tablespoons crushed pineapple, well-drained, juice reserved
4 ounces (1/2 cup) unsalted butter
4 cups confectioners' sugar , sifted
1 to 2 tablespoons pineapple juice

Steps:

  • Gather the ingredients.
  • Place a mesh sieve over a bowl and, from the canned pineapple, strain the pineapple juice into the bowl. Set the juice aside.
  • Measure 6 tablespoons (about 1/3 cup) of crushed pineapple into a small bowl and set aside. Refrigerate or freeze any remaining crushed pineapple and juice for another use, if desired.
  • Add butter to a large bowl. Using an electric mixer , cream the butter until smooth and pale.
  • Gradually beat in the confectioners' sugar. Continue beating until light and fluffy.
  • Stir in the 6 tablespoons of crushed pineapple and just enough of the reserved pineapple juice to make it spreadable. Beat to blend thoroughly.
  • Spread over cake layers or cupcakes. If desired, add more crushed pineapple and spoon the mixture over a Bundt cake.

Nutrition Facts : Calories 162 kcal, Carbohydrate 29 g, Cholesterol 15 mg, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, Sodium 1 mg, Sugar 28 g, Fat 6 g, ServingSize Serves 16, UnsaturatedFat 0 g

QUICK PINEAPPLE ICING



Quick Pineapple Icing image

I use this on all sorts of cakes: White, yellow, pineapple, banana and even a strawberry one once. It is quick and easy and a lighter icing than the normal "sugary" ones.

Provided by Sherrybeth

Categories     Dessert

Time 15m

Yield 1 bowl

Number Of Ingredients 3

2 (3 1/2 ounce) boxes vanilla flavor instant pudding and pie filling mix (you can also use pineapple, banana or cheesecake for a different taste)
1 (6 ounce) can crushed pineapple
1 (8 ounce) container Cool Whip

Steps:

  • Add pineapple to dry pudding mix.
  • Beat well.
  • Fold in Cool Whip.
  • Frost cake. (Make sure to keep the leftover cake in the refrigerator).

Nutrition Facts : Calories 1555.8, Fat 58.7, SaturatedFat 50.3, Sodium 2858.1, Carbohydrate 259.5, Fiber 1.4, Sugar 257.4, Protein 3.5

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

PINEAPPLE CREAM CHEESE FROSTING



Pineapple Cream Cheese Frosting image

This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.

Provided by Janelle Williams Hawthorne

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 5m

Yield 32

Number Of Ingredients 4

½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
4 tablespoons pineapple juice
4 cups sifted confectioners' sugar

Steps:

  • Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 5.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 41.3 mg, Sugar 15.6 g

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g

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