Pineapple Crunch Cake Recipes

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EASIEST EVER PINEAPPLE CAKE (5 INGREDIENTS)



Easiest Ever Pineapple Cake (5 Ingredients) image

Homemade Pineapple Cake is sweet, moist, and full of pineapple pieces!

Provided by Holly Nilsson

Categories     Cake     Dessert

Time 33m

Number Of Ingredients 5

1 ½ cups sugar
2 cups flour
2 teaspoons baking soda
20 ounces can crushed pineapple (with juices)
2 eggs

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.

Nutrition Facts : Calories 317 kcal, Carbohydrate 72 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 291 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving

PINEAPPLE CRUNCH



Pineapple Crunch image

Betty Wiersma's crunchy pineapple dessert offers quick refreshment. "This recipe was given to me years ago by a co-worker," explains the Sherwood Park, Alberta cook. "Every time I take it somewhere, it's a favorite."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 9-12 servings.

Number Of Ingredients 7

1 cup crushed cornflakes
2 tablespoons sugar
1/3 cup butter, melted
2 tablespoons cornstarch
2 cans (8 ounces each) crushed pineapple, undrained
2 cups vanilla ice cream, softened
1 package (3.4 ounces) instant vanilla pudding mix

Steps:

  • Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack., In a saucepan, combine cornstarch and pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Cool. , In a bowl, beat ice cream and pudding mix on low speed 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving.

Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 236mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.

PINEAPPLE CRUNCH CAKE



Pineapple Crunch Cake image

Pairs well with Gallo Family Vineyards Moscato.

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 12

2 cups all-purpose flour
1-1/2 cups sugar
1/4 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
1 cup chopped walnuts
ICING:
2/3 cup sugar
1/2 cup butter
1/4 cup milk
1/2 cup flaked coconut, optional

Steps:

  • In a large bowl, combine flour, sugar, brown sugar, baking soda and salt. Stir in pineapple and walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes on a wire rack., For icing, combine sugar, butter and milk in a small saucepan over medium-high heat. Bring to a boil and boil for 2 minutes. Pour over warm cake. Sprinkle with coconut if desired.

Nutrition Facts :

COCONUT-PINEAPPLE LOAF CAKE



Coconut-Pineapple Loaf Cake image

Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Number Of Ingredients 9

1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 can (20 ounces) pineapple chunks in juice, drained well

Steps:

  • Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  • Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
  • Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 365 g, Fat 18 g, Fiber 2 g, Protein 5 g

EASY PINEAPPLE BLUEBERRY CRUNCH DUMP CAKE



Easy Pineapple Blueberry Crunch Dump Cake image

Make and share this Easy Pineapple Blueberry Crunch Dump Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 6

1 (20 ounce) can crushed pineapple (undrained)
1 (18 1/4 ounce) package yellow cake mix
3 cups blueberries (fresh or frozen)
1/2 cup sugar
1/2 cup butter, melted (no subs, can use more sugar if desired)
1 1/2 cups chopped pecans or 1 1/2 cups walnuts

Steps:

  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch baking dish.
  • Spread the pineapple with the juice on the bottom of the baking dish, then sprinkle the cake mix on top of the pineapple.
  • Sprinkle the blueberries then sugar.
  • Drizzle the melted butter over the blueberries and sugar.
  • Top with chopped nuts.
  • Bake for about 45 minutes, or until bubbly.

PINEAPPLE CRUNCH CAKE RECIPE - (4.3/5)



Pineapple Crunch Cake Recipe - (4.3/5) image

Provided by Crick

Number Of Ingredients 25

CAKE:
1 1/2 cups canned pineapple tidbits, thoroughly drained
2 cups cake flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sour cream
1 tablespoon pure vanilla extract
2 large eggs
1 stick unsalted butter cut into small pcs
CRUNCH TOPPING:
1/3 cup brown sugar
1/2 cup all purpose flour
1/2 cup coconut flakes
1/2 cup macadamia nuts or pecans, chopped
4 tablespoons butter, cut into small pieces
WARM CARAMEL SAUCE:
1 1/2 cups heavy cream
4 tablespoons unsalted butter
2 cups brown sugar
1/4 teaspoon salt
2 tablespoons water
2 teaspoons pure vanilla extract

Steps:

  • The Cake: Place drained pineapple on a plate and pat the pineapple pieces dry and set aside. In the bowl of an electric mixer, combine the flour, sugar, baking powder, baking soda, salt and nutmeg. Mix on low for one minute. Add the butter pieces and continue to mix on low until the mixture resembles sand. In a small bowl whisk together the eggs , sour cream and vanilla. Pour the wet ingredients into the dry mixture and mix on low until the ingredients are just combined. Increase speed to medium high and mix for 1-1/2 minutes or until smooth. Fold the pineapple into the batter. Spoon the batter into the prepared baking dish and smooth batter with the back of a spoon. Sprinkle crunch topping over all. Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. After 30 minutes of baking, cover the top of cake loosely with a piece of aluminum foil to help prevent the top of the cake from browning too much. Serve topped with warm caramel sauce. The Crunch topping: Combine all ingredients in a mixing bowl and gently mix the butter into the dry ingredients Warm Caramel Sauce: In a medium size, heavy-bottom saucepan, combine the heavy cream, butter, brown sugar, salt and water. Place pan over medium heat and continue to stir until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat and stir in the vanilla. Continue to stir vigorously until the sauce is smooth. Serve sauce warm. To store sauce allow it to cool completely and store in an air tight container in the refrigerator for up to one week.

11 EASY PINEAPPLE CAKES YOU'LL LOVE



11 Easy Pineapple Cakes You'll Love image

These yummy pineapple cake recipes are so easy to make! From classic upside-down cake to layer cake to coffee cake, pineapple is a true star in these treats.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 11

Pineapple Angel Food Cake
Pineapple Layer Cake
Do Nothing Cake
Coconut Cake with Pineapple Filling
Duncan Hines Pineapple Upside Down Cake
Pineapple Custard Pudding Cake
Pineapple Sunshine Cake
Granny Cake
Pineapple Coffee Cake
Pineapple Dream Cake
Pineapple Cupcakes

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a pineapple cake in 30 minutes or less!

Nutrition Facts :

PINEAPPLE BLUEBERRY DUMP CAKE



Pineapple Blueberry Dump Cake image

For the easiest homemade dessert, a dump cake is your best bet. Simply dump all the ingredients into a baking dish then bake. Boxed cake mix forms the batter so you don't even need to dirty a bowl. The canned pineapple and blueberry pie filling give the cake sweetness and moisture while fresh blueberries add bright pops of flavor. The pecans and almonds on top toast as the cake bakes, bringing some crunch and nuttiness to the dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 7

One 21-ounce can blueberry pie filling
1 cup fresh blueberries
One 20-ounce can crushed pineapple
One 15.25-ounce box yellow cake mix
2 sticks (1 cup) unsalted butter, melted
1/2 cup chopped pecans
1/2 cup sliced almonds

Steps:

  • Preheat the oven to 350 degrees F.
  • Pour the blueberry pie filling into a 9-by-13-inch baking dish and spread evenly to cover the bottom. Top with the fresh blueberries. Pour the crushed pineapple and its juices over the blueberries and spread to coat. Top evenly with the cake mix. Drizzle the melted butter all over the cake mix, covering as much of the surface as possible. Sprinkle the pecans and almonds on top.
  • Bake until the topping is set and the fruit is bubbling, about 40 minutes. Let cool 10 minutes before serving.

PINEAPPLE CRUNCH CAKE



Pineapple Crunch Cake image

Make and share this Pineapple Crunch Cake recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

2 cups granulated sugar
1/2 cup margarine, softened
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces crushed pineapple
1 teaspoon vanilla extract
1/2 cup margarine, melted
1 1/2 cups granulated sugar
6 ounces evaporated milk
1 pinch salt
1 cup flaked coconut
1 cup chopped pecans

Steps:

  • Cream sugar and margarine in bowl. Add eggs, flour, soda and salt, mix well.
  • Ad pineapple, undrained, and vanilla.mix well.
  • Pour into greased and floured 13x9 pan.
  • Bake at 300* for 1 hour or until cake tests done.
  • Spread PECAN TOPPING over hot cake.
  • Broil until TOPPING is bubbly.
  • to prepare PECAN TOPPING:.
  • Combine all ingredients in bowl, mix well.
  • spread over hot cake.
  • Broil until bubbly.

Nutrition Facts : Calories 584.1, Fat 26.2, SaturatedFat 6, Cholesterol 57, Sodium 441, Carbohydrate 84.6, Fiber 1.9, Sugar 65.6, Protein 6

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

EASY PINEAPPLE CAKE



Easy Pineapple Cake image

A very easy pineapple cake with a cream cheese frosting.

Provided by Catherine Dallas

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
½ cup butter
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 36.1 g, Cholesterol 35.9 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 166.1 mg, Sugar 27.5 g

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