Pineapple Cake With Raspberry Sauce Recipes

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.

2 INGREDIENT PINEAPPLE CAKE (WITH PINEAPPLE SAUCE)

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.

WHITE CAKE WITH RASPBERRY SAUCE

Steps:

• Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. , Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake.

PINEAPPLE CAKE WITH RASPBERRY SAUCE

Steps:

• Prepare cake mix as directed, except substitute egg whites for eggs and butter for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
• Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon and pineapple juice. Cover and chill for 30 minutes.
• To make the frosting: Prepare instant pudding as directed. Add lemon juice and fold in whipped topping. Let sit 10 minutes. Spread over cake and top with raspberry sauce. Garnish with almonds if desired.

CARIBBEAN PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring, but gently swirling the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel). Lay the pineapple rings in the pan and fill each hole evenly with the chiles. Set aside.
• For the cake: Whisk together the flour, baking powder, baking soda, salt and crushed red pepper flakes in a medium bowl; set aside. Combine the coconut milk, buttermilk and vanilla in a small bowl; set aside.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk mixture and mixing until just incorporated.
• Pour the batter over the pineapple in the cake pan and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, pineapple-side up. Let cool completely. Cut into wedges, and serve.

PINEAPPLE SAUCE FOR CAKE

Steps:

• In a small saucepan, combine the sugar, cornstarch, pineapple and marmalade until blended; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Serve with the cake.