PINEAPPLE BUTTERSCOTCH CAKE
Make and share this Pineapple Butterscotch Cake recipe from Food.com.
Provided by icetea
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees
- Grease and flour 13x9 inch pan
- Drain pineapple, reserve syrup.
- Mix 1 1/2 cups pineapple with butterscotch chips.
- Combine pound cake and pudding mix.
- Mix pound cake as package directs, using reserved syrup for all or part of the liquid.
- Stir in remaining pineapple.
- Pour into greased and floured 13x9 inch pan.
- Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes.
BUTTERSCOTCH-PINEAPPLE CAKE
Make and share this Butterscotch-Pineapple Cake recipe from Food.com.
Provided by ValkyrieQueen
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- To make filling: drain pineapple over medium bowl for 10 minutes, reserving 1/4 cup of the juice. Place the pineapple, reserved juice, and 3 tablespoons sugar in a medium saucepan. Bring to a gentle boil over a medium-low heat; cook for 4-6 minutes, stirring occasionally, or until liquid is slightly thickened. Stir in 1/2 teaspoon of vanilla. Place in a small bowl; refirgerate to cool.
- To make cake:Heat oven to 350. Grease and flour two 8x1 1/2 round cake pans. Line bottoms with parchement paper.
- In a large bowl, beat butter and 3/4 cup sugar for 7-8 minutes or until light and fluffy. IN a small bowl, whisk together egg yolks and 1 1/2 teaspoons vanilla. Add to butter mixture in two parts, beating well after each addition.
- In a medium bowl, stir together cake flour, baking powder, baking soda, and salt. Beat into butter mixture at low speed, alternating with buttermilk, beginning and ending with flour. Divide batter evenly into pans, smoothing with spatula.
- Bake 15-20 minutes or until golden brown and center springs back when pressed. Cool on wire racks for 10 minutes, invert onto racks and cool completely.
- Melt 3/4 cup butter in a medium saucepan over a medium heat. Add brown sugar; cook 2-3 minutes, stirring occasionally or until mixture comes together (brown sugar and butter will seem separated until mixture gets hot enough). Stir in milk and bring to a boil, stirring constantly. Pour into a medium bowl and cool for 30 minutes or until room temperature. Once mixture is cooled, sift in powdered sugar 1/2 cup at a time, whisking well after each addition. Stir in vanilla.
- To assemble: Place cake layer on platter. If filling is juicy, brush excess juice over bottom cake layer. Spread layer of frosting over top of cake, top with filling. PLace top layer of cake on filling, pressing gently to allow th ecake and filling to come together. Frost top and sides of cake with remaining frosting.HOlding the cake in one hand, gently press chopped pecans into the sides of the cake using the other hand.
- Serve at room temperature.
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
BUTTERSCOTCH CAKE
I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. -Judy Lamon, Louisville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature., In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring., Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.
Nutrition Facts : Calories 765 calories, Fat 36g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 422mg sodium, Carbohydrate 103g carbohydrate (79g sugars, Fiber 2g fiber), Protein 7g protein.
BUTTERSCOTCH SWIRL CAKE
I was tickled when my swirled dessert took first place and best of division at the Los Angeles County Fair. People hovered over it, commenting on how pretty it looked. I was basking in all the attention. -Marina Castle Kelley, Canyon Cntry, California
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition., Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl., Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.
Nutrition Facts : Calories 650 calories, Fat 27g fat (15g saturated fat), Cholesterol 171mg cholesterol, Sodium 573mg sodium, Carbohydrate 94g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.
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
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