Pineapple Cake Ii Recipes

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PINEAPPLE SHEET CAKE II



Pineapple Sheet Cake II image

A quick sheet cake made with crushed pineapple. Cut into squares for snacks.

Provided by Beverly

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 35m

Yield 16

Number Of Ingredients 6

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 eggs
1 (20 ounce) can crushed pineapple, with juice
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch sheet pan.
  • Sift together the flour, sugar and baking soda into a large bowl. Stir together the eggs, pineapple with juice and vanilla. Make a well in the flour mixture and pour in the pineapple mixture. Mix well and spread into prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 42.5 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 166.8 mg, Sugar 30.2 g

PINEAPPLE CAKE II



Pineapple Cake II image

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

2 cups all-purpose flour
1 teaspoon baking soda
2 eggs
1 ½ cups white sugar
½ teaspoon salt
1 (20 ounce) can crushed pineapple with juice
¾ cup butter
½ cup white sugar
½ cup evaporated milk
1 teaspoon vanilla extract

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

PINEAPPLE UPSIDE-DOWN CAKE FOR TWO



Pineapple Upside-Down Cake for Two image

With both of my kids in college, I started searching for recipes for two and found this one in my "Small-Batch Baking" cookbook by Debby Maugans Nakos. I made these one day and they turned out perfect!! I hate to admit it, but I ate them both that same day!!! You will need jumbo size muffin tin for these cakes. I changed the original recipe slightly, by adding two tablespoons of the pineapple juice and two of buttermilk in order to add more pineapple flavor to the cake.

Provided by diner524

Categories     Dessert

Time 30m

Yield 2 cakes, 2 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter, at room temperature (divided)
1/3 cup pineapple tidbits, well drained (canned)
1 tablespoon light brown sugar, packed
2 tablespoons buttermilk
2 tablespoons pineapple juice
yolk of 1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup flour
1/3 cup sugar
1/8 teaspoon baking soda
1/8 teaspoon salt

Steps:

  • Place rack in the center of the oven and preheat oven to 375 degrees.
  • Place 1 1/2 tsps butter in two muffin cups. Bake until butter is bubbly and beginning to turn golden, 1 minute. Remove them from the oven and add 1/2 tbsp of brown sugar into the butter in each muffin and then sprinkle half of the pineapple tidbits into each one.
  • In a small bowl, combine buttermilk, pineapple juice, egg yoke and vanilla and whisk to blend.
  • In a separte bowl combine flour, sugar, baking soda and salt. Add remaining 2 tablespoons of butter and half of the buttermilk mixture. Beat with a handheld mixer on low speed until the dry ingredients are moistened. Increase speed to medium and beat until the batter is lightened and has slightly increased in volume, 45 seconds. Scrape down bowl. Pour in remaining buttermilk mixture and beat mixture on medium speed until well blended, 20 seconds.
  • Divide batter evenly between the two cups and then fill remaining cup 1/2 with water to prevent warping. Bake the cakes until a toothpick comes out clean, 20 to 24 minutes.
  • Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the pan and keep it away from the cakes. Using a large plate and pot holders, invert cakes onto plate and enjoy warm with ice cream if desired.

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

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

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

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



Pineapple Cake image

"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

1 package yellow cake mix (regular size)
1 can (11 ounces) mandarin oranges, drained
1 can (20 ounces) unsweetened crushed pineapple, drained
1 package (3.4 ounces) instant vanilla pudding mix
1 package (12 ounces) frozen whipped topping, thawed

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 UPSIDE-DOWN CAKE FOR TWO



Pineapple Upside-Down Cake for Two image

Tender, moist and sweet, these two luscious but lighter cakes are as special as the person you choose to share them with! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 servings.

Number Of Ingredients 11

4 teaspoons butter, melted, divided
4 teaspoons brown sugar
2 canned unsweetened pineapple slices
2 maraschino cherries
1/3 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
Dash ground nutmeg
3 tablespoons fat-free milk
1/4 teaspoon vanilla extract

Steps:

  • Pour 1/2 teaspoon butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside., In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg. Beat in the milk, vanilla and remaining butter just until combined. Spoon over pineapple., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.

Nutrition Facts : Calories 290 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 318mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

2 INGREDIENT PINEAPPLE CAKE (WITH PINEAPPLE SAUCE)



2 Ingredient Pineapple Cake (With Pineapple Sauce) image

From American Heart Association Healthy Recipes booklet. A cake that smells like a pineapple upside down cake but without all the fat and calories. The sauce really adds a lot to the cake but is optional if you just want a low-key dessert.

Provided by HokiesMom

Categories     Sauces

Time 1h5m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 6

1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple, in juice (not syrup)
1 (20 ounce) can crushed pineapple, in juice (not syrup)
2 tablespoons orange marmalade
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Preheat oven to 350F and lightly spray a 13x9x2" baking pan with nonstick spray.
  • Put cake mix in a large bowl and stir in undrained pineapple until well combined.
  • Pour mixture into baking pan and smooth down the surface. Bake for 25-30 minutes or until golden brown.
  • Transfer to a wire rack and let cool for about 30 minutes then run a thin knife around the edges of the cooled cake before slicing and removing from pan. Serve alone or with the following pineapple sauce (which I highly recommend).
  • For Pineapple Sauce: While cake is cooling, in a small saucepan, gently stir together the sauce ingredients until the cornstarch is dissolved.
  • Bring to a boil over medium high heat and boil for 1 1/2 to 2 minutes or until thickened, stirring frequently.
  • Remove pan from heat and let cool slightly.
  • Serve the warm sauce over the cake slices.
  • Store leftover sauce in a container with a tight fitting lid. You can serve additional sauce either cold or reheat in the microwave till just warm.

Nutrition Facts : Calories 125.2, Fat 0.1, Sodium 112.6, Carbohydrate 29.9, Fiber 0.5, Sugar 19.4, Protein 2.3

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