Pineapple Dream Cake Recipes

PINEAPPLE DREAM CAKE

Steps:

• Make cake according to package directions in 3 9" cake pans (or one 13x9 pan) that have been greased and floured.
• Cool cake completely.
• To make frosting mix pudding mix and crushed pineapple with juice. Then fold in the thawed Cool Whip.
• Frost cake (you may have to secure layers with tooth pick).
• Must chill cake at least 4 hours before serving, overnight is best.

PINEAPPLE DREAM CAKE

Steps:

• 1. mix first four ingredients and pour into 11x13-inch pan. Bake at 350 degrees until done.
• 2. Dissolve pudding in pineapple with juice then fold in cool whip. frost when cake is completely cooled.

PINEAPPLE DREAM CAKE RECIPE - (4.5/5)

Steps:

• Add cake mix, eggs, oil and water as directed on cake mix box. Mix in sour cream, crushed pineapple and pour into 11 x 13-inch pan. Bake at 350°F until done. Dissolve pudding in pineapple with juice then fold in cool whip. Frost when completely cooled.

PINEAPPLE DREAM CAKE AKA DAFFODIL CAKE

Steps:

• 1. Mix the cake mix, water, oil, and eggs together, as directed on the cake mix box. Bake the cake in a 13 x 9" baking dish, using the temperature & time suggested on the cake mix box. Remove from oven and cool.
• 2. Drain the pineapple well. (I actually squish it with a wooden spoon, just a little, so the cake won't get soggy.)
• 3. Spread drained pinepple over the cooled cake.
• 4. In a blender (or using a bowl & mixer), mix together the cream cheese, pudding mix, and milk until well-blended. Pour over the pineapple on the cake...
• 5. ...and smooth the pudding evenly over the cake.
• 6. Refrigerate at least 30 minutes until the pudding is set. Then frost with Cool Whip.
• 7. Refrigerate again until ready to serve. (If there are any leftovers, refrigerate them, too.) I wish this photo showed the whole slice of cake. Silly JAP editing! =^..^=

PINEAPPLE DREAM DESSERT (+VIDEO)

Steps:

• Preheat oven to 300F.

PINEAPPLE DREAM DESSERT

Steps:

• Preheat oven to 300 F.
• Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
• Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
• Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

PINEAPPLE DREAM CAKE

Steps:

• Put all cake ingredients in a large bowl. Mix for one minute by hand with a wooden spoon.
• Pour batter into UNGREASED 9" x 13" pan.
• Bake at 350 degrees Fahrenheit for 40 to 50 minutes or until cake tests done (toothpick in center comes out clean).
• Remove cake from oven and cool completely on rack before frosting.
• For frosting: Beat the butter and cream cheese together. Add icing sugar and vanilla extract and beat until creamy.Frost cooled cake.Refrigerate cake until needed.

MACADAMIA PINEAPPLE DREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with waxed paper two 8 inch cake pans.
• Drain and reserve syrup from pineapple. Add enough water to syrup to make 1/2 cup liquid. Place liquid in small saucepan, and mix in cornstarch. Cook and stir over medium heat until thickened, about 2 minutes; stir in reserved pineapple. Spoon filling into a small bowl. Cover with plastic wrap, and refrigerate until chilled.
• Whisk together flour, baking powder, and salt in a small bowl.
• In large bowl, cream the butter or margarine. Add 1/2 cup sugar, and beat until fluffy. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in two parts, mixing after each addition. Spread batter into prepared pans. Sprinkle with all but 2 tablespoons macadamia nuts.
• In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, and beat until stiff peaks form. Spread egg whites evenly over batter.
• Bake for 35 minutes, or until tester inserted in the center of the layers comes out clean. Remove from oven; cool in pans on wire racks. Loosen edges with spatula and turn out of pans. Peel off waxed paper. Place one layer, cake side down, on plate. Spread with pineapple filling. Place second layer, meringue side down over filling.

PINEAPPLE DREAM CAKE

Steps:

• Drain pineapple and reserve the liquid, set aside.
• Prepare the cake mix according to the package instructions, except add the pineapple juice + however much water to equal the amount of water that the package calls for. Bake in two 9 in round cake pans.
• While the cake layers are cooling, spoon the Cool Whip into a large bowl. Add the pudding mix and the pineapple and stir well to make the frosting.
• Frost each layer and the sides of the cake. Keep refrigerated until you are ready to enjoy it.

PINEAPPLE DREAM CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of an 11x13-inch pan with oil or butter, or line with parchment paper.
• In a large bowl, beat the cake mix, water, butter, and eggs on low speed for 30 seconds. Increase the speed to medium and beat for 2 more minutes.
• Add the sour cream and crushed pineapple to the batter and mix until combined.
• Pour the batter into the prepared pan. Bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
• Meanwhile, prepare the whipped topping. Whisk the pudding and drained crushed pineapple until combined. Gently mix in the whipped topping.
• Spread the whipped cream frosting over the cooled cake. Chill for 30 minutes before serving. Slice and enjoy!