Pineapple Box Cake Recipes
PRECIOUS PINEAPPLE CAKE
This wonderful cake starts with a cake mix to which you add pineapple and pecans. It is very moist, even better the second day.
Provided by Linda
Categories Desserts Cakes Pineapple Cake Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round pans.
- In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans.
- Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow to cool.
- To make the frosting: In a medium bowl cream 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the confectioners' sugar and 1/2 cup chopped pecans.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 82.8 g, Cholesterol 67.9 mg, Fat 34.3 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 8.4 g, Sodium 531.9 mg, Sugar 65.2 g
PINEAPPLE ICEBOX CAKE
An old-fashioned icebox cake is a perfect dessert for warm summer evenings. This version, made with vanilla wafers, pudding mix and pineapple, brings tropical sweetness to the end of a warm night.
Provided by By Angie McGowan
Categories Dessert
Time 8h15m
Yield 8
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
- In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple. Pour 2 cups of the cooked pudding on top. Repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top; add extra cookies to this spot). Cover; refrigerate at least 8 hours or overnight.
- In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar; beat until incorporated.
- To serve, carefully remove side of springform pan. Top cake with whipped cream just before serving.
Nutrition Facts : Calories 660, Carbohydrate 88 g, Cholesterol 80 mg, Fat 5, Fiber 2 g, Protein 9 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 68 g, TransFat 1 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 CAKE
"I often prepare this moist golden cake at Easter, but it's wonderful just about any time of year," relates Linda Sakal of Biloxi, Mississippi. Pineapple frosting provides the fast finishing touch.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts :
PINEAPPLE BOX CAKE
Make and share this Pineapple Box Cake recipe from Food.com.
Provided by kitinsoco
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- DO THE FILLING. In a bowl combine crushed pineapple, whipped all purpose cream, and condensed milk. Divide into 4 equal parts. Set aside.
- LAYER AND ASSEMBLE. Spread ¼ of the pineapple cream mixture on the bottom of an 8 x 8 inch baking dish. Dip 4 pieces of crackers into reserved pineapple juice and place on top of pineapple cream mixture. Repeat procedure for the remaining crackers and cream mixture.
- GARNISH. Spread the crushed MY San Grahams on top. Chill before serving.
Nutrition Facts : Calories 448.5, Fat 21.4, SaturatedFat 12.8, Cholesterol 74, Sodium 185.9, Carbohydrate 58.9, Fiber 0.8, Sugar 50.9, Protein 7.8
PINEAPPLE ICEBOX CAKE
Here is a popular dessert in my family. It comes from Naparima Girls' High School cook book. The original calls for almonds which I found to be rather bland. I loved it with brazil nuts. I have also substituted walnuts as it's not everyday I come by brazil nuts. Use which ever are your favourite. The next time I make this I plan to use caramelized pecans.
Provided by WizzyTheStick
Categories Frozen Desserts
Time P1DT20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cake into one inch thick slices.
- Cream butter and icing sugar until fluffy.
- Add egg yolks one at a time, beating after each addition and scraping the sides.
- Add vanilla, pineapple and brazil nuts.
- Beat egg whites until stiff but moist and fold into mixture gently.
- Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
- Cover with foil and freeze for 24 hours.
- When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
- Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.
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