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.
PINEAPPLE LAYER CAKE
This is so easy and quick but it tastes fabulous. It's great to serve to guests during the summer as a dessert or special occasion cake. I've made it many times and received lots of compliments on it. Another treasure from my church cook book.
Provided by KLV2993
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake batter according to package directions and pour into 2 9" round floured pans.
- Bake at 350 for 25-30 minutes.
- Allow cake to cool completely.
- Combine the drained crushed pineapple (you might have to squeeze it a bit with your hand to make sure it's not too liquidy still!) and the dry pudding mix thoroughly.
- Fold in the thawed Cool Whip.
- Use the Cool Whip mixture to frost the cake, putting the layers together.
- Refrigerate.
Nutrition Facts : Calories 397.1, Fat 19.6, SaturatedFat 8.2, Cholesterol 53.7, Sodium 441, Carbohydrate 52.6, Fiber 0.8, Sugar 37.4, Protein 4
PINEAPPLE UPSIDE-DOWN LAYER CAKE
Just when you thought you couldn't love pineapple upside-down cake anymore, we went and added another layer to it (and whipped topping!).
Provided by By Annalise Sandberg
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over butter. Place pineapple rings on brown sugar, 6 rings in each pan. Place maraschino cherry in center of each pineapple ring.
- In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly.
- Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks. Cool to room temperature, about 30 minutes.
- In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries.
- Refrigerate 30 minutes to firm up before serving.
Nutrition Facts : Calories 640, Carbohydrate 79 g, Cholesterol 125 mg, Fat 6 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 57 g, TransFat 1/2 g
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
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