Makeover Pineapple Nut Cake Recipes

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MAKEOVER PINEAPPLE UPSIDE-DOWN CAKE



Makeover Pineapple Upside-Down Cake image

Both of my boys loved this makeover version of a family favorite, and even my husband, who is a bit picky, wants a piece in his lunch tomorrow! -Mary Lou Moeller, Wooster, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 13

3 tablespoons butter, melted
1/3 cup packed brown sugar
9 canned unsweetened pineapple slices
9 maraschino cherries halves
2/3 cup sugar
2/3 cup fat-free milk
3 tablespoons canola oil
1 large egg, room temperature
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1-1/3 cups cake flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt

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.

Nutrition Facts : Calories 288 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 172mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE-NUT CAKE



Pineapple-Nut Cake image

The best cake with canned pineapple you will ever taste. Gets better each day. You can also put pecans on top of the cake.

Provided by Nancy Phillips Chalmers

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 11

1 (20 ounce) can crushed pineapple, undrained
2 cups all-purpose flour
2 cups white sugar
2 large eggs
2 teaspoons baking soda
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 cup crushed pecans
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 497.8 calories, Carbohydrate 79.5 g, Cholesterol 61.7 mg, Fat 18.6 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 7.4 g, Sodium 278.4 mg, Sugar 61.2 g

MAKEOVER PINEAPPLE NUT CAKE



Makeover Pineapple Nut Cake image

This moist, chunky Makeover Pineapple Nut Cake from our Test Kitchen has even more tangy, tropical flavor than the original from Alice Hofmann, Sussex, Wisconsin. Now she can enjoy it even more often!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup sugar
1/2 cup sugar blend
2 teaspoons baking soda
2 eggs, beaten
1 can (20 ounces) unsweetened crushed pineapple, undrained
1/2 cup chopped pecans or walnuts, toasted
FROSTING:
1 package (8 ounces) reduced-fat cream cheese
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 253 calories, Fat 8g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 237mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

GRANDMA BEA'S PINEAPPLE UPSIDE-DOWN CAKE



Grandma Bea's Pineapple Upside-Down Cake image

Make a classic, crowd-pleasing cake with this family recipe from fashion designer Michael Kors.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch round cake

Number Of Ingredients 11

1 (20.5-ounce) can pineapple rings in juice
3/4 cup (12 tablespoons) unsalted butter
1 cup lightly packed light-brown sugar
1/3 cup chopped pecans (optional)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
4 large eggs
2 large egg yolks
1 1/2 teaspoons pure vanilla extract
1 1/2 cups granulated sugar

Steps:

  • Preheat oven to 325 degrees.
  • Drain pineapple rings and discard juice. Place pineapple on a paper-towel-lined plate to drain, turning once, for 5 minutes.
  • Melt 6 tablespoons butter and transfer to a 9-inch round cake pan to evenly coat bottom; sprinkle brown sugar evenly over bottom of cake pan and top with an even layer of pineapple rings and pecans, if using. Set prepared cake pan aside.
  • In a large bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together eggs, egg yolks, and vanilla until well combined; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat remaining 6 tablespoons butter with granulated sugar on medium-high speed until light and fluffy. Reduce speed to low and add flour mixture alternating with egg mixture; beat until batter is just combined.
  • Pour batter in prepared cake pan and transfer to oven. Cook until a cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. Transfer to a wire rack to cool for 10 minutes.
  • Run a small sharp knife around edge of pan to release cake. Place a plate on top of cake pan and invert cake onto plate; serve.

PINEAPPLE WALNUT CAKE



Pineapple Walnut Cake image

This cake was actually dubbed "Mexican Wedding Cake", by a family member who used to bring it to family get togethers. I dont think that its an actual mexican recipe, but..Nevertheless it's a scrumptious one.

Provided by chef FIFI

Categories     Dessert

Time 55m

Yield 1 9x13 pan

Number Of Ingredients 12

1 (20 ounce) can crushed pineapple (including juice)
2 cups sugar
2 cups flour
3 eggs
2 teaspoons baking soda
1 pinch salt
1 cup chopped walnuts
2 teaspoons vanilla
1/2 cup margarine (softened)
1 (8 ounce) package cream cheese
3/4 cup powdered sugar
2 teaspoons vanilla

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!

THE CAKE THAT DOESN'T LAST



The Cake That Doesn't Last image

This is a very moist, and delicious pineapple banana nut cake. I've had this recipe for about 20 years and no one ever turns it down.

Provided by Jenny Busch

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h45m

Yield 14

Number Of Ingredients 11

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs
1 ½ cups vegetable oil
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups banana, mashed
1 cup chopped walnuts

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.

Nutrition Facts : Calories 524 calories, Carbohydrate 60.3 g, Cholesterol 39.9 mg, Fat 30.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 35.2 g

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Top Asked Questions

What is the best recipe for a pineapple cake?
Melt butter in a 9×13 inch non-stick baking pan, then sprinkle with brown sugar and add a layer of pineapple chunks. Mix the dry ingredients (flour, baking powder, sugar and salt) in a large bowl. Add the liquid ingredients (vegetable oil, milk, eggs and vanilla) and mix until smooth.
What kind of nuts do you put in pineapple cake?
Toasted pecans, walnuts, and especially macadamia nuts add a little crunch and texture to pineapple cake! Better yet, sprinkle chopped nuts or toasted coconut on the top for visual effect!
How to make walnut pineapple cake with cream cheese frosting?
Frost this easy Walnut Pineapple Cake with cream cheese frosting. Preheat the oven to 350º Fahrenheit. Grease and flour a 9×13 baking pan (or spray with cooking spray). In the bowl of a stand mixer, beat together the sugar and eggs. Add in the pineapple and vanilla and mix well. Add in the flour and baking soda. Mix just until combined.

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