Moist Pineapple Cake Recipes
EASY PINEAPPLE CAKE
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
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
MOIST PINEAPPLE CAKE
I have had this recipe in my file for years and I'm not sure who I got it from. It is typed on a 3X5 card so I know it is pretty old. It is a very moist cake and you can frost it with cream cheese frosting or just top it whith whipped topping of your choice.
Provided by Bonnie Young
Categories Dessert
Time 1h
Yield 1 9X12 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs then add sugar mix well. Add flour and baking soda and blend together add vanilla and crushed pineapple and stir until well mixed.
- Pour mixture into greased and floured 9X12 cake pan.
- Bake at 350 degrees for 40 to 45 minutes. Cool and frost with your favorite cream cheese frosting or top with whipped topping.
BEST EVER PINEAPPLE CAKE
This has been a favorite of my family for years. It's easy-to-make, moist, delicious and topped off with a cream cheese icing.
Provided by ccap397
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all cake ingredients together.
- Grease 9x13" pan.
- Pour in batter.
- Bake at 350 for 40 minutes.
- Mix icing until well blended.
- Ice while still warm.
Nutrition Facts : Calories 431.7, Fat 15.3, SaturatedFat 9.3, Cholesterol 76.4, Sodium 332.9, Carbohydrate 70.2, Fiber 0.9, Sugar 53.1, Protein 4.9
PINEAPPLE CAKE II
Very moist cake that is very good for a pot luck dinner.
Provided by Suzanne Stull
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery Milk Syrup over top of cake while still warm.
- To Make Buttery Milk Syrup: In a sauce pan combine the butter or margarine, evaporated milk, vanilla, and 1/2 cup white sugar. Bring mixture to a boil over medium high heat and cook for about 5 minutes. Pour over cake while still warm.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 28.9 g, Cholesterol 32.3 mg, Fat 6.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 153.6 mg, Sugar 20.6 g
EASY PINEAPPLE UPSIDE-DOWN CAKE
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
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
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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