Pineapple Chiffon Cake Recipes

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PINEAPPLE CHIFFON CAKE



Pineapple Chiffon Cake image

Richer than angel food cake, chiffon cake is just as airy and light and makes such a pretty dessert.

Provided by BHG Test Kitchen

Time 40m

Number Of Ingredients 16

5 egg yolks
8 egg whites (1 cup)
2.25 cup sifted cake flour
1.5 cup sugar
3 teaspoon baking powder
1 teaspoon salt
0.5 cup cooking oil
0.75 cup unsweetened pineapple juice
0.5 teaspoon cream of tartar
Pineapple-Buttercream Icing
Pineapple Daisies, * (optional)
0.5 cup softened butter
2 cup sifted powdered sugar
6 tablespoon well-drained crushed pineapple
2 tablespoon pineapple juice
2.5 cup sifted powdered sugar

Steps:

  • Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, in a large mixing bowl combine the flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add oil, egg yolks, and pineapple juice in that order. Beat with an electric mixer on low speed until combined. Beat on high speed for 5 minutes more or until batter is satin smooth.
  • Thoroughly wash the beaters. In a very large mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites; fold in gently. Pour into an ungreased 10-inch tube pan. Set pan on a baking sheet or pizza pan.
  • Bake in a 325 degrees F oven for 60 to 70 minutes or until top springs back when lightly touched. Immediately invert cake (in the pan); cool thoroughly. Loosen sides of cake from pan; remove cake.
  • Frost cooled cake with Pineapple-Buttercream Icing. If desired, decorate with Pineapple Daisies. Makes 12 servings Pineapple-Buttercream Icing
  • In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add powdered sugar, beating well. Stir in pineapple and pineapple juice. Beat thoroughly. Gradually beat in powdered sugar until of spreading consistency. Spread on top and sides of cake.

Nutrition Facts : Calories 515 kcal, Carbohydrate 82 g, Cholesterol 107 mg, Protein 5 g, SaturatedFat 6 g, Sodium 353 mg, Fat 19 g, UnsaturatedFat 0 g

PINEAPPLE CHIFFON CAKE



Pineapple Chiffon Cake image

I was looking for an unusual recipe to enter in competition at the local county fair, so I looked through Mom's old recipes and found this. I love pineapple, so thought I would give this a try. It brought me a blue ribbon at the fair!- Cheryl Tichenor, Elgin, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

8 large egg whites, room temperature
2-1/4 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
5 large egg yolks, room temperature
2/3 cup unsweetened pineapple juice
1/2 cup canola oil
2 teaspoons grated lemon zest
1/2 teaspoon cream of tartar
GLAZE:
2 cups confectioners' sugar
2 tablespoons butter, melted
2 to 3 tablespoons unsweetened pineapple juice

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. Add to dry ingredients; beat until well blended. , In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. , Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides.

Nutrition Facts : Calories 408 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 253mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.

PINEAPPLE CHIFFON CAKE RECIPE



Pineapple Chiffon Cake Recipe image

This pineapple chiffon cake is made with pineapple juice and egg yolks and whites, along with a little vegetable oil and other ingredients.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 1h20m

Yield 12

Number Of Ingredients 9

2 1/4 cups/9 ounces cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks, slightly beaten
3/4 cup pineapple juice, unsweetened
8 egg whites
1/2 teaspoon cream of tartar

Steps:

  • Heat the oven to 325 F.
  • In a large mixing bowl, combine the cake flour, granulated sugar, baking powder, and salt.
  • Make a well in the center of the dry ingredients.
  • Add the oil, egg yolks, and pineapple juice to the well. Beat with an electric mixer until the batter is very smooth.
  • In a separate mixing bowl, combine the egg whites and cream of tartar.
  • With clean beaters, beat the egg whites to stiff peaks.
  • Pour the first batter in a thin stream into the egg whites, gently folding in just until blended.
  • Pour the batter into an ungreased 10-inch tube cake pan; bake in the preheated oven for 55 minutes. Increase temperature to 350 F and bake for 10 minutes longer.
  • Invert the pan and cool completely.
  • Frost with fluffy white frosting or pineapple buttercream frosting .

Nutrition Facts : Calories 264 kcal, Carbohydrate 33 g, Cholesterol 87 mg, Fiber 1 g, Protein 6 g, SaturatedFat 2 g, Sodium 310 mg, Fat 13 g, ServingSize 12 servings, UnsaturatedFat 10 g

PINEAPPLE CHIFFON CAKE



Pineapple Chiffon Cake image

Make sure to drain the pineapple very well, I drain in a small-holed strainer and push the crushed pineapple down in the strainer with a large spoon over a small bowl, to make sure it is well drained, If desired add in 1-2 teaspoons of vanilla extract into the egg yolk/oil batter, and a few drops of yellow food coloring may be added to the whipped cream just for a little color

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 12

2 1/4 cups sifted cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
3/4 cup unsweetened pineapple juice (just drain from can, and save the crushed pineapple for the topping)
1 cup egg white, room temperature (8 egg whites)
1/2 teaspoon cream of tartar
2 -3 cups whipping cream
sugar
1 (20 ounce) can crushed pineapple (VERY well drained)

Steps:

  • Set oven to 350 degrees.
  • Prepare an ungreased tube pan.
  • In a bowl, sift together flour, sugar, baking powder and salt.
  • Make a well in the center of the flour mixture; add in oil, egg yolks, and the 3/4 cups pineapple juice; beat with a wire whisk until smooth.
  • In a large mixing bowl,, beat the egg whites and the cream of tartar together until very stiff peaks form (DO NOT UNDER BEAT!).
  • Pour egg yolk/oil batter over the egg whites; gently fold the egg whites making sure it is well blended from the bottom of the bowl (I use a large spatula for this).
  • Pour the batter in tube pan.
  • Bake for 60 minutes, or until cake springs back when touched.
  • Invert/turn over and cool (I use a long-neck bottle, a beer bottle will do fine to invert the pan on).
  • Run a knife along sides of cooled cake, and remove from pan.
  • Split into two layers.
  • Fill and frost with pineapple filling/topping (make sure that cake is completely cooled before frosting and filling.
  • To make the pineapple topping/filling: whip the 2-3 cups of whipped cream add in the amount of sugar that you desire.
  • Fold in the very well drained crushed pieapple.
  • Use to fill and frost cake.
  • Refrigerate any leftover cake, but you won't have to worry, there won't be any leftovers LOL!
  • Delicious!

Nutrition Facts : Calories 475.5, Fat 25.8, SaturatedFat 11, Cholesterol 133, Sodium 337.7, Carbohydrate 56.3, Fiber 0.8, Sugar 33.7, Protein 6.4

PINEAPPLE CHIFFON CAKE WITH PINEAPPLE FROSTING



Pineapple Chiffon Cake with Pineapple Frosting image

This tall, moist cake makes quite an impression on a dessert table. Pineapple is a nice addition to the cake and frosting.-Joyce Maynard, St Ignatius, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1-3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
8 large eggs, room temperature
3/4 cup pineapple juice
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
3/4 cup butter, softened
2-1/2 cups confectioners' sugar
3 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained

Steps:

  • Preheat oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, pineapple juice, oil and vanilla; add to dry ingredients. Beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. , Spoon into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 50-55 minutes. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter. , In a large bowl, cream the butter and confectioners' sugar, about 5 minutes. Add vanilla and stir in pineapple. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 406 calories, Fat 18g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.

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Top Asked Questions

What is the best recipe for a pineapple cake?
—Cheryl Tichenor, Elgin, Illinois In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
Is this pineapple chiffon cake perfect?
This ULTRA SOFT Pineapple Chiffon Cake is simply PERFECT!!! Before baking this Pineapple Chiffon Cake, I knew that it is going to be nicely baked. And I'm right!!! It is simply PERFECT!!! It is not just perfect. To me, it is more perfect than my perfect orange chiffon cake at here!
How do you make chiffon cake from scratch?
Richer than angel food cake, chiffon cake is just as airy and light and makes such a pretty dessert. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, in a large mixing bowl combine the flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture.
How to make pineapple cake with egg whites?
Directions In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in.

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