Pineapple Cake Easy From Scratch Recipes

EASIEST EVER PINEAPPLE CAKE (5 INGREDIENTS)

Steps:

• Preheat oven to 350°F. Grease a 9x13 pan.
• Combine flour, sugar and baking soda in a bowl and mix well.
• Stir in eggs and pineapple until very well mixed. Pour into prepared pan.
• Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.
• Top with cream cheese frosting or whipped cream.

EASY PINEAPPLE CAKE

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.

PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set aside.
• In a medium mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
• Set a fine mesh sieve over a bowl and pour pineapple into sieve to drain all of the juice well from canned pineapple, reserve the canned juice for another use (you should have a little over 3/4 cup drained).
• If you'd like the pineapple to have a finer texture pulse it in a food processor about 15 times or so to chop it up a bit, this is optional.
• In a medium bowl stir together crushed pineapple with pineapple juice concentrate, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until very pale and fluffy.
• Mix in eggs one at a time then blend in vanilla extract.
• Add in 1/3 of the flour mixture and mix just until combined then mix in 1/2 of the pineapple mixture and mix just until combined.
• Add in another 1/3 of the flour mixture and mix just until combined then add in the remaining 1/2 of the pineapple mixture and mix just until combined.
• Add in last 1/3 of the flour mixture the mix just until combined, remove bowl and scrape down bowl with rubber spatula just to evenly incorporate.
• Pour batter into prepared baking dish and spread into an even layer.
• Bake in preheated oven until toothpick inserted into center comes out clean, about 30 - 35 minutes.
• Let cake cool completely on a wire rack.
• For the frosting, in a clean bowl of an electric stand mixer whip butter until fluffy.
• Add in heavy cream, vanilla, and powdered sugar and whip on high speed for approximately 5 minutes or so until it's very light and fluffy.
• Spread frosting over cooled cake, top with coconut then cut into slices.
• *You can heat this in the microwave to thaw but you'll want to heat in 15 second increments stirring between each just until lukewarm, if it's too hot it will melt the butter.
• Recipe source: Cooking Classy

OLD FASHIONED PINEAPPLE CAKE RECIPE

Steps:

• In a medium sauce pot, add the following ingredients.
• Add milk.
• Add sugar.
• Add egg yolks.
• Add butter.
• Add vanilla.
• Place sauce pot on a COLD burner, then turn heat on to medium.
• Cook, stirring constantly to avoid making scrambled eggs, until thick, about 12 minutes.
• Add the drained crushed pineapple, stir together.
• Spread frosting between layers, on top, and sides.
• Enjoy

EASY PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
• Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
• Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
• Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
• Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
• Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.

MOIST PINEAPPLE CAKE

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.

PINEAPPLE CAKE

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.

BEST EVER PINEAPPLE CAKE

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.