Pineapple Layer Cake Recipes

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PINEAPPLE LAYER CAKE



Pineapple Layer Cake image

"My mother had a large family to care for and not a lot of spare time for fixing fancy desserts. But somehow she regularly found a way to bake this cake for us," recalls Debbie Norling of Harris, Minnesota. "These days, I make it for Mom, as well as my family. It's still a treat!"

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 23

1/2 cup shortening
1-2/3 cups sugar
3 large egg yolks, room temperature
1 large egg, room temperature
1/2 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups buttermilk
FILLING:
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple
1 tablespoon butter
1 teaspoon lemon juice
SEVEN-MINUTE FROSTING:
1-1/2 cups sugar
2 large egg whites, room temperature
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely. , For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside., Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top.

Nutrition Facts : Calories 476 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 418mg sodium, Carbohydrate 90g carbohydrate (63g sugars, Fiber 1g fiber), Protein 5g protein.

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

PINEAPPLE UPSIDE-DOWN LAYER CAKE



Pineapple Upside-Down Layer Cake image

Just when you thought you couldn't love pineapple upside-down cake anymore, we went and added another layer to it (and whipped topping!).

Provided by By Annalise Sandberg

Categories     Dessert

Time 2h

Yield 8

Number Of Ingredients 13

1/4 cup butter, melted
1/2 cup packed brown sugar
12 canned pineapple rings
12 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice
1/2 cup vegetable oil
3 eggs
1 cup heavy whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/4 cup chopped walnuts, if desired
Additional maraschino cherries, if desired

Steps:

  • Heat oven to 350°F.
  • Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over butter. Place pineapple rings on brown sugar, 6 rings in each pan. Place maraschino cherry in center of each pineapple ring.
  • In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly.
  • Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks. Cool to room temperature, about 30 minutes.
  • In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries.
  • Refrigerate 30 minutes to firm up before serving.

Nutrition Facts : Calories 640, Carbohydrate 79 g, Cholesterol 125 mg, Fat 6 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 57 g, TransFat 1/2 g

PINEAPPLE LAYER CAKE



Pineapple Layer Cake image

This is so easy and quick but it tastes fabulous. It's great to serve to guests during the summer as a dessert or special occasion cake. I've made it many times and received lots of compliments on it. Another treasure from my church cook book.

Provided by KLV2993

Categories     Dessert

Time 40m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) package yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (20 ounce) can unsweetened crushed canned pineapple, drained
1 (4 ounce) package vanilla instant pudding mix
1 (12 ounce) carton frozen whipped topping, thawed (Cool Whip)

Steps:

  • Prepare cake batter according to package directions and pour into 2 9" round floured pans.
  • Bake at 350 for 25-30 minutes.
  • Allow cake to cool completely.
  • Combine the drained crushed pineapple (you might have to squeeze it a bit with your hand to make sure it's not too liquidy still!) and the dry pudding mix thoroughly.
  • Fold in the thawed Cool Whip.
  • Use the Cool Whip mixture to frost the cake, putting the layers together.
  • Refrigerate.

Nutrition Facts : Calories 397.1, Fat 19.6, SaturatedFat 8.2, Cholesterol 53.7, Sodium 441, Carbohydrate 52.6, Fiber 0.8, Sugar 37.4, Protein 4

JUDY'S PINEAPPLE CAKE WITH PINEAPPLE FILLING



Judy's Pineapple Cake With Pineapple Filling image

Make a delicious pineapple cake with pineapple filling. The cake is made in 3 layers, filled with a fabulous cooked pineapple filling.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 50m

Number Of Ingredients 14

For the Cake:
2 cups sugar
2 sticks butter (softened)
3 cups (13 1/2 ounces) all-purpose flour
1 tablespoon baking powder
3/4 cup milk
1 tablespoon vanilla
6 egg (just whites, stiffly beaten, reserve yolks for filling)
For the Pineapple Filling:
3 tablespoons flour
1 1/2 cups sugar
1 (20-ounce) can pineapple , crushed, undrained
6 egg yolks (remaining from the cake)
1 stick (4 ounces) margarine or butter

Steps:

  • Gather the ingredients.
  • Heat the oven to 350 F / 180 C / Gas 4. Grease and flour three 8-inch-round cake pans .
  • In a mixing bowl with an electric mixer, cream 2 cups of sugar and 2 sticks of butter together until light and fluffy.
  • Combine 3 cups of flour and baking powder in another bowl.
  • Add the flour mixture alternately with milk to creamed mixture, beginning and ending with flour mixture, beating after each addition. Stir in the vanilla.
  • Gently fold in beaten egg whites .
  • Divide batter among the 3 prepared cake pans.
  • Bake for 20 minutes, or until layers test done. Remove from pans and cool. Make the Pineapple Filling
  • Gather the ingredients.
  • In a saucepan, stir 3 tablespoons of flour and 1 1/2 cups of sugar together. Add pineapple and egg yolks, blending well. Add 1 stick of margarine or butter. Cook over medium heat, stirring, until mixture boils and thickens, 5 to 10 minutes.
  • Spread filling between layers and on top and sides of cake.

Nutrition Facts : Calories 478 kcal, Carbohydrate 69 g, Cholesterol 127 mg, Fiber 1 g, Protein 7 g, SaturatedFat 12 g, Sodium 282 mg, Sugar 50 g, Fat 20 g, ServingSize 16 servings, UnsaturatedFat 0 g

LEMON LAYER CAKE WITH PINEAPPLE FILLING



Lemon Layer Cake With Pineapple Filling image

A spectacular cake. More work than the ordinary but a lot can be done the day before. Make it for a special occasion and be prepared for raves.

Provided by evelynathens

Categories     Dessert

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 22

3/4 cup sour cream
1 teaspoon baking soda
1 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, room temperature
1 1/4 cups sugar
3 large eggs, separated, room temperature
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
5 teaspoons grated lemon zest
3/4 cup icing sugar
1/4 cup fresh lemon juice
1 3/4 cups chopped fresh pineapple, cored and trimmed
2 teaspoons cornstarch
1 1/2 tablespoons butter
2 teaspoons sugar
1 pinch salt
1 tablespoon grated lemon zest
1/2 cup icing sugar
2 cups chilled cream
1 3/4 cups sweetened flaked coconut

Steps:

  • For cake: Position rack in center of oven and preheat to 350°F Butter 3, 8-inch in diameter cake pans. Cut 3 parchment rounds to fit bottoms of pans and butter these too.
  • Mix sour cream and soda in bowl and let stand 10 minutes.
  • Sift flour, baking powder and salt in a small bowl.
  • Cream butter with sugar in a large bowl for 8 minutes, until very light and fluffy. Add yolks, one at a time, beating well after each addition. Beat in juices, zest and sour cream mixture. Mix in dry ingredients in 3 additions.
  • Beat whites in a medium bowl to soft peaks.
  • Fold 1/4 of the whites into the cake batter to lighten and then gently fold in remaining whites.
  • Divide batter among 3 prepared pans. Bake about 30 minutes, or until a tester comes out clean. Cool in pans 5 minutes. Run small, sharp knife around sides to loosen. Turn out and cool completely.
  • For syrup: Stir icing sugar and juice in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Brush syrup over cakes (can be prepared 1 day ahead).
  • For filling: Mix pineapple and cornstarch in medium saucepan. Add butter, sugar and salt. Stir over medium heat until mixture boils and thickens, about 10 minutes. Cool, cover and refrigerate until well chilled (can be prepared 1 day ahead).
  • For Lemon Whipped Cream Frosting (about 4 cups): Mince lemon zest with sugar in processor or mini-blender. Whip cream in large bowl to soft peaks. Gradually beat in sugar.
  • To assemble: Place 1 cake layer, syrup side up, on plate.
  • Gently spread 1/2 of pineapple filling on top.
  • Ice with 1/2 cup of frosting.
  • Top with second layer and repeat.
  • Top with third layer.
  • Ice top and sides of cake with remaining frosting.
  • Press coconut onto sides of cake (can be prepared 8 hours ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving).

Nutrition Facts : Calories 681.5, Fat 41.2, SaturatedFat 26.7, Cholesterol 159, Sodium 562.7, Carbohydrate 75.5, Fiber 1.8, Sugar 52, Protein 6.1

LAYERED PINEAPPLE UPSIDE-DOWN CAKE



Layered Pineapple Upside-Down Cake image

I made this layered pineapple upside-down cake for my dad's birthday. Everyone in my family asked me for the recipe afterwards. It was so good. Enjoy!

Provided by Stevie Bowden

Categories     Pineapple Upside-Down Cake

Time 1h30m

Yield 12

Number Of Ingredients 12

1 cup dark brown sugar
½ cup unsalted butter
1 (20 ounce) can pineapple rings, drained
2 ¼ cups all-purpose flour
9 tablespoons cake flour
1 ⅛ teaspoons baking powder
¾ teaspoon salt
2 ½ cups white sugar
1 ½ cups unsalted butter, softened
6 large eggs
1 ⅛ teaspoons vanilla extract
1 ⅛ cups sour cream

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, 1 1/2-inch tall cake pans.
  • Combine brown sugar and butter for topping in a saucepan over medium heat; stir until sugar dissolves and mixture is bubbly, about 3 to 4 minutes.
  • Pour mixture into one of the prepared cake pans. Arrange pineapple rings in a single layer on top.
  • Whisk together both flours, baking powder, and salt for cake in a large mixing bowl. Beat sugar and butter in a separate bowl with an electric mixer until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition.
  • Pour 1/2 of the cake batter over the caramel and pineapple topping. Pour remaining cake batter into the second cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 60 to 75 minutes.
  • Remove from the oven and let sit in the pans for 5 minutes. Turn the cake without the topping layer onto a serving platter. Turn the cake with the topping layer on top of that. Serve warm.

Nutrition Facts : Calories 729.6 calories, Carbohydrate 93 g, Cholesterol 183.8 mg, Fat 38 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 23.1 g, Sodium 251.4 mg, Sugar 68.2 g

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