LEMON PINEAPPLE CAKE
Make and share this Lemon Pineapple Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine cake mix, pudding mix, oil, lemon-lime soda, and 4 eggs and mix well.
- Pour into greased and floured 9 X 13 inch pan.
- Bake at 350 degrees for 1 hour.
- Glaze.
- Combine sugar, pineapple, and butter in saucepan.
- Beat remaining 2 eggs in small bowl.
- Add to pineapple mixture.
- Cook until thickened, stirring constantly and cool.
- Pour glaze over cake and sprinkle with coconut.
Nutrition Facts : Calories 887.7, Fat 47.1, SaturatedFat 15.9, Cholesterol 171.3, Sodium 751.5, Carbohydrate 111.6, Fiber 1.4, Sugar 77.7, Protein 8.1
LEMON CAKE WITH A PINEAPPLE SURPRISE
This is a made from scratch recipe... Homemade Lemon Cake with Pineapple Filling and Lemon Cream Cheese Icing....nothin but mmm mmm good
Provided by Serena 485247
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 16
Steps:
- For Homemade Lemon Cake:. Preheat oven to 350
- two 9 inch round pans have them greased and floured.
- Cream together the shortening and 1 1/2 cups white sugar. Beat in the 2 eggs. Add the flour, milk, and Lemon extract and vanilla, and beat to a soft smooth batter. _.
- Bake 20 to 30 minutes in the preheated oven, or until tester inserted in the center of the cake comes out clean.
- For PIneapple Filling:.
- Beat 3 eggs in saucepan add 1 1/2c sugar and pineapple.
- In separate cup mix cornstarch with water. bring pineapple to boiling point, add cornstarch mixture very slowly while stirring, turn to low heat stir till thickens take off heat. You want it thick.......
- For Lemon Cream Cheese Icing:.
- cream together your cream cheese and butter till very smooth add about 1 cup or more of confectionary sugar... add in a dash of vanilla and about a teaspoon of lemon extract.
- start adding in your confectionary sugar slowly as blending... blend well as to get no lumps.... Taste it make sure it is sweet.......
- Let cake cool put cooled pineapple filling on top of bottom layer... then put on top layer cake.... Put cream cheese lemon icing on top layer....enjoy.... very good cake.
Nutrition Facts : Calories 6797.8, Fat 277.9, SaturatedFat 146.4, Cholesterol 1640.5, Sodium 4958, Carbohydrate 1012.2, Fiber 10, Sugar 775.1, Protein 83.1
PINEAPPLE POKE CAKE
I combined two favorite cake recipes to come up with this one. Always a hit parties and potlucks. The topping really makes this one great. Lemon Jell-O® works well too.
Provided by WJHERTEL
Categories Desserts Cakes Poke Cake Recipes
Time 7h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. Cool for 15 minutes.
- Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.
- Poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.
- Mix pineapple and pudding mix in a bowl; fold in whipped topping. Spread mixture evenly over chilled cake; refrigerate at least 2 more hours.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 60.4 g, Fat 14.8 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 5.7 g, Sodium 450.2 mg, Sugar 49.1 g
PINEAPPLE-LEMON UPSIDE-DOWN CAKE
This cake has a light lemon flavor. It is lower in fat and sugar than a traditional upside down cake.
Provided by PaulaG
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Line a round cake pan with waxed paper and then spray with a non-stick cooking spray.
- Spread the crushed pineapple evenly in pan; sprinkle with the dry gelatin.
- Combine flour, baking powder and salt, set aside.
- With electric mixer, beat egg and egg whites in small bowl for about 5 minutes or until thick and lemon color.
- Transfer egg mixture to medium bowl and gradually beat in sugar.
- Add enough water to pineapple juice to measure 1/3 cup.
- Beat the pineapple juice and vanilla into egg mixture using low speed of electric mixer.
- Gradually add the flour mixture, beating just until smooth.
- Pour into prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
- Immediately loosen cake from edge of pan and invert cake onto serving plate.
- Carefully remove the waxed paper.
- Serve warm.
Nutrition Facts : Calories 79, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.4, Sodium 142.9, Carbohydrate 14.1, Fiber 0.5, Sugar 4.3, Protein 3.7
LEMON LAYER CAKE WITH PINEAPPLE FILLING
A spectacular cake. More work than the ordinary but a lot can be done the day before. Make it for a special occasion and be prepared for raves.
Provided by evelynathens
Categories Dessert
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- For cake: Position rack in center of oven and preheat to 350°F Butter 3, 8-inch in diameter cake pans. Cut 3 parchment rounds to fit bottoms of pans and butter these too.
- Mix sour cream and soda in bowl and let stand 10 minutes.
- Sift flour, baking powder and salt in a small bowl.
- Cream butter with sugar in a large bowl for 8 minutes, until very light and fluffy. Add yolks, one at a time, beating well after each addition. Beat in juices, zest and sour cream mixture. Mix in dry ingredients in 3 additions.
- Beat whites in a medium bowl to soft peaks.
- Fold 1/4 of the whites into the cake batter to lighten and then gently fold in remaining whites.
- Divide batter among 3 prepared pans. Bake about 30 minutes, or until a tester comes out clean. Cool in pans 5 minutes. Run small, sharp knife around sides to loosen. Turn out and cool completely.
- For syrup: Stir icing sugar and juice in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Brush syrup over cakes (can be prepared 1 day ahead).
- For filling: Mix pineapple and cornstarch in medium saucepan. Add butter, sugar and salt. Stir over medium heat until mixture boils and thickens, about 10 minutes. Cool, cover and refrigerate until well chilled (can be prepared 1 day ahead).
- For Lemon Whipped Cream Frosting (about 4 cups): Mince lemon zest with sugar in processor or mini-blender. Whip cream in large bowl to soft peaks. Gradually beat in sugar.
- To assemble: Place 1 cake layer, syrup side up, on plate.
- Gently spread 1/2 of pineapple filling on top.
- Ice with 1/2 cup of frosting.
- Top with second layer and repeat.
- Top with third layer.
- Ice top and sides of cake with remaining frosting.
- Press coconut onto sides of cake (can be prepared 8 hours ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving).
Nutrition Facts : Calories 681.5, Fat 41.2, SaturatedFat 26.7, Cholesterol 159, Sodium 562.7, Carbohydrate 75.5, Fiber 1.8, Sugar 52, Protein 6.1
LEMON PINEAPPLE PUDDING CAKE
This is a recipe that was given to me by my grandmother. Its great for a light dessert after a heavy dinner, or if you are like me, great for a any time snack.
Provided by Bonnie LaBrake
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- In a four quart serving bowl drop one 8 inch layer cake.
- Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
- Repeat layers, and refrigerate.
- You may want to garnish with lemon slices to add that pretty touch.
Nutrition Facts : Calories 469.7, Fat 21.9, SaturatedFat 10.2, Cholesterol 53.7, Sodium 579.6, Carbohydrate 65.5, Fiber 0.8, Sugar 50.3, Protein 4.1
LEMON PINEAPPLE DAISY BITES
Little bites of heaven! Mini-cupcakes with wonderful lemon and pineapple flavors. Fun for kid chefs and great for celebrations!
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole Pineapple
Time 32m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line mini-muffin pan with mini-cupcake papers (1-1/2 inch in diameter).
- Stir together pineapple with juice, cake mix, gelatin, eggs, water and oil in large bowl. Spoon level tablespoon into each cupcake paper.
- Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
- Cool completely on wire racks. Pipe frosting creating a small flower on top of each cake bite, decorate with sprinkles.
Nutrition Facts : Calories 108.5 calories, Carbohydrate 16.4 g, Cholesterol 7.8 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 95.8 mg, Sugar 11.7 g
NO-BAKE PINEAPPLE LEMON CHEESECAKE RECIPE - (4.6/5)
Provided by msippigrl
Number Of Ingredients 9
Steps:
- Drain pineapple in a colander set over a large mixing bowl; press down on it to get all the juice out. Set the pineapple aside. Pour the pineapple juice in a measuring cup and add enough water to measure 1 cup. In a 1-quart saucepan, bring the pineapple juice mixture to a boil. Remove from heat and whisk in the dry gelatin mix until dissolved. Set aside on a wire cooling rack. Meanwhile, in a large mixing bowl, beat together the cream cheese, confectioners sugar, and pineapple until creamy. Pouring in a thin stream, slowly beat the gelatin mixture into the cream cheese mixture. (Mixture will be thin). Refrigerate until it begins to set but do not let it set up completely. (I left mine about 30 minutes, but check on it occasionally). Remove mixture from refrigerator and fold in 2 cups Cool Whip; spoon mixture into into the graham cracker crust. (I had a little bit left over). Refrigerate. For the optional crumb topping: Melt butter in a small custard cup in the microwave; add graham cracker crumbs and stir with a fork until thoroughly combined. Put in the freezer for 5 minutes then sprinkle on top of pie. Refrigerate pie for 1 to 2 hours before serving.
LEMON PINEAPPLE PIE
"No one will ever guess this creamy, refreshing pie is low in fat and sugar," reveals Eileen Crowley of Prairie du Chien, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine graham cracker crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or lightly browned; cool on a wire rack. , Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes or until thickened; cool. , In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely. , Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired.
Nutrition Facts : Calories 189 calories, Fat 9g fat, Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE LAYER CAKE
"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
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.
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