EASY FAT-FREE PINEAPPLE CAKE
Ridiculously easy! Only two ingredients. Delicious and light., I think this must have originally come from either Dole or Duncan Hines but it works every time. A friend gave me the recipe
Provided by Ivy Food Sleuth
Categories Dessert
Time 35m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 2
Steps:
- Dump both ingredients into a bowl and mix until smooth.
- Pour into an angel food cake pan. Do not grease the pan!
- Bake according to package directions for plain angel food cake.or until toothpick comes out clean and top is golden brown.
- Cool and remove from pan by placing hole over a bottle upside down.
FABULOUS FAT-FREE PINEAPPLE CAKE
Make and share this Fabulous Fat-free Pineapple Cake recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Spray 13 x 9 x 2-inch baking pan with nonstick cooking spray.
- CAKE: Beat egg whites and sugar until blended.
- In another bowl, combine flour and baking soda.
- Beat into wet ingredients.
- Add pineapple and vanilla extract.
- Pour batter into prepared pan.
- Bake for 40 minutes, or until it tests done when a toothpick inserted in the center comes out clean.
- Cool for 10 minutes.
- FROSTING: Gradually whisk in confectioners' sugar into cream cheese and vanilla.
- Frost cake with a knife, or by pouring it on if the frosting is thin.
LAYERED PINEAPPLE UPSIDE-DOWN CAKE
I made this layered pineapple upside-down cake for my dad's birthday. Everyone in my family asked me for the recipe afterwards. It was so good. Enjoy!
Provided by Stevie Bowden
Categories Pineapple Upside-Down Cake
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, 1 1/2-inch tall cake pans.
- Combine brown sugar and butter for topping in a saucepan over medium heat; stir until sugar dissolves and mixture is bubbly, about 3 to 4 minutes.
- Pour mixture into one of the prepared cake pans. Arrange pineapple rings in a single layer on top.
- Whisk together both flours, baking powder, and salt for cake in a large mixing bowl. Beat sugar and butter in a separate bowl with an electric mixer until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition.
- Pour 1/2 of the cake batter over the caramel and pineapple topping. Pour remaining cake batter into the second cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 60 to 75 minutes.
- Remove from the oven and let sit in the pans for 5 minutes. Turn the cake without the topping layer onto a serving platter. Turn the cake with the topping layer on top of that. Serve warm.
Nutrition Facts : Calories 729.6 calories, Carbohydrate 93 g, Cholesterol 183.8 mg, Fat 38 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 23.1 g, Sodium 251.4 mg, Sugar 68.2 g
CHEF JOHN'S PINEAPPLE UPSIDE-DOWN CAKE
This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
- Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
- Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
- Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
- Pour batter over the pineapple slices in the skillet; spread evenly to cover.
- Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
- Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 35.9 g, Cholesterol 46.8 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 274.2 mg, Sugar 23.3 g
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