Makeover Pineapple Nut Cake Recipes

UPSIDE-DOWN PINEAPPLE CAKE

Steps:

• For the caramel: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
• Melt the 4 ounces butter in a medium skillet over medium heat. Add the brown sugar and vanilla bean and seeds and cook, stirring, until smooth, 3 to 5 minutes. Carefully remove the vanilla bean and pour the caramel mixture into the prepared baking dish. Shingle the pineapple slices in 2 rows on top of the hot caramel down the length of the dish. Set aside.
• For the cake: Sift together the flour, baking powder and salt in a medium bowl and set aside. Cream the granulated sugar and butter in the bowl of a stand mixer on medium speed until light and fluffy. Add the sour cream and continue to mix to combine. Add the vanilla extract and egg and continue mixing. Add the flour mixture and milk in alternating additions, starting and ending with the flour.
• Spread the batter evenly over the prepared pineapple dish and bake until a cake tester inserted into the center comes out clean with a moist crumb, about 45 minutes. Allow to cool on a rack 5 to 10 minutes. Run a knife around the edge of the baking dish, place a serving plate on top and carefully flip it over. Slowly lift off the baking dish, being careful of steam, and replace any fruit that may have stuck to the dish. Serve.

THE CAKE THAT DOESN'T LAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
• Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.

MAKEOVER PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange pineapple slices in a single layer in pan; place cherry halves in center of pineapple slices; set aside., In a large bowl, beat the sugar, milk, oil, egg and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Pour into prepared pan., Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.

MAKEOVER PINEAPPLE NUT CAKE

Steps:

• In a large bowl, combine the flour, sugar, sugar blend and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

PINEAPPLE-NUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking pan.
• Put pineapple, flour, sugar, eggs, baking soda, and vanilla extract into a large bowl. Mix with an electric mixer at medium speed until well blended, about 1 minute. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool slightly while you make the icing, about 20 minutes.
• Mix cream cheese and butter for icing together in a bowl. Add powdered sugar, pecans, and vanilla extract; mix until combined. Spread over warm cake. Refrigerate if not serving immediately.

PINEAPPLE WALNUT CAKE

Steps:

• Mix all ingredients well with a mixer until smooth.
• Bake in ungreased 9x13 pan at 350 for 35-45 minutes or until golden.
• Let cool.
• To make frosting mix all ingredients with a mixer 2 to 3 minutes on low.
• Then beat on high for 3 to 4 minutes until creamy.
• Frost.
• Then enjoy!

PINEAPPLE UPSIDE DOWN CAKE - EASY WAY

Steps:

• Melt 1/2 stick margarine in a 9 X 9 baking pan.
• Add brown sugar and stir until mixed.
• Place canned pineapple slices over mixture.
• If desired, add maraschino cherry half or a nut in the center of the slice.
• Using the pineapple juice as the liquid, stir up a box of yellow cake mix according to the box directions and pour over all.
• Bake according to box directions or until it looks done and brown.
• Go around the edge with a knife, then place a large platter over the cake and invert so that pineapple slices are on top.
• Scoop out anything left in pan and add to cake. Serve with whipped topping if desired.

LIGHT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
• In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
• In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
• Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper).