Pineapple Cake With Pineapple Glaze Recipe 355

PINEAPPLE BUNDT CAKE WITH PINEAPPLE GLAZE

Steps:

• Butter and flour a 10-inch bundt pan set aside.
• Using a spoon, scoop a ¾ cup of the undrained crushed pineapple into a small bowl and set aside. Drain the remaining pineapple, reserving 1 cup of drained crushed pineapple and the juice; set aside.
• Cream shortening, butter, and sugar together in a mixing bowl until smooth. Add eggs, one at a time, beating thoroughly after each addition. In a small bowl, sift the flour and baking powder together. Alternate the dry and wet mixtures to the creamed mixture, one at a time. Add some of the flour and baking powder to the creamed mixture, incorporated, then add some milk. When both the flour mixture and the milk are combined, add vanilla and stir in ¾ cup of the undrained pineapple to the batter and blend well. Pour the batter into a well-greased and floured bundt pan. Place the bundt pan into a cold oven, then turn on the oven; set the temperature to 325 degrees F. Bake for 1 hour 30 minutes, or until a toothpick comes out clean when inserted into the cake.
• Cool the cake for 10 to15 minutes in the pan, then run a knife around edges to loosen and remove cake carefully to a rack, while making the glaze.
• In a small bowl, combine butter, sugar, and 1 cup drained pineapple. If the mixture is too dry add some of the reserved juice a little at the time to loosen up the sugar mixture enough to make a sauce. Pour pineapple sauce over cake while still hot.

PINEAPPLE POKE CAKE WITH PINEAPPLE GLAZE

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the eggs so you don't scramble them. Add the eggs, granulated sugar, vanilla, and whisk until smooth.
• Add the flour, salt, baking soda, and stir until just combined, don't overmix.
• Add the crushed pineapple and stir to combine. (Reserve the juice for the glaze.)
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 36 to 41 minutes (I baked 39 minutes), or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.*
• Set cake on a wire rack to cool momentarily while you make the glaze.
• In a large mixing bowl, add 2 cups confectioners' sugar, 3 to 4 tablespoons of reserved pineapple juice, and whisk vigorously until smooth and combined. Depending on glaze consistency and preference, you may need to play with the sugar and juice ratios slightly; set glaze aside.
• Using a small paring knife, poke the cake in about 25 spots, lightly twisting the knife with each poke. You don't need to make craters or get too wild poking because the glaze finds a way to soak in.
• Evenly pour glaze over the cake. If glaze is pooling near the sides of pan, use a spatula to push it back up into the center and then use the spatula to 'squish' it down into the holes. Even if it looks like there's too much glaze, it eventually soaks in.
• The longer you can let it soak (overnight is optimal) before slicing and serving the cake, the better.
• Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

GLAZED PINEAPPLE CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit and prepare a 9x13 pan with non-stick spray.
• In a large bowl, add the eggs, sugar, crushed pineapple (with juice), baking soda, flour and salt and mix until well combined. Pour the batter into your prepared pan.
• Bake for 40-45 minutes, until a toothpick comes out clean. Allow the cake to cool completely before moving to the next step.
• Once the cake is cooled, use a fork and poke holes all over the cake.
• In a small saucepan, stir up the heavy cream, sugar, butter and vanilla and heat until nice and bubbly.
• Pour the sauce all over the cake and allow the cake to sit for an hour or two to let the topping completely soak in.
• Slice and top with a little whipped topping!
• Cover and refrigerate after serving.

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 WITH PINEAPPLE GLAZE RECIPE - (3.5/5)

Steps:

• Preheat oven to 350°F. Grease and flour Bundt pan. Set aside ¾ cup of crushed pineapple for glaze. In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. For glaze; in small saucepan melt butter add the 3/4 cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.

PINEAPPLE CAKE

Steps:

• Drain pineapple, reserving juice.
• In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until fluffy. Add eggs, beat until smooth.
• Alternately add flour mixture and reserved pineapple juice to egg mixtgure, beating at low speed after each addition, just until combined. Fold in pinapple.
• Spread batter in a greased 13x9x2 inch baking pan or dish. In a small bowl combine brown sugar, pecans, and coconut. Sprinkle over batter; bake in a 350 degree Fahrenheit oven about 35 minutes or until center is firm.

PINEAPPLE CAKE II

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.

GLAZED PINEAPPLE POUND CAKE

Steps:

• For the Cake:.
• Grease and flour a 10-inch tube pan.
• Cream shortening, butter and sugar in a mixer until light and fluffy (at least 3 minutes).
• Add eggs, one at a time, beating well after each addition.
• Sift together flour and baking powder, then add to creamed mixture alternately with milk and vanilla, beginning and ending with the dry ingredients.
• Stir in the pineapple.
• Pour batter into the prepared pan.
• Place in a cold oven.
• Set the temperature at 325° and bake for one hour and fifteen minutes or until a toothpick inserted in the center of the cake comes out clean.
• While cake is baking prepare the Pineapple Glaze.
• Cool the cake ten to fifteen minutes in the pan, then turn it out onto a cake plate.
• Drizzle with the Pineapple Glaze.
• To Make The Glaze:.
• Mix the butter and powdered sugar until smooth.
• Stir in the Pineapple.