Pineapple Nut Roll Or Pineapple Nut Cake Recipes

MAKEOVER PINEAPPLE NUT CAKE

Steps:

• In a large bowl, combine the flour, sugar, sugar blend and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

PINEAPPLE CAKE ROLL

Steps:

• For the coconut sponge cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment and spray the parchment.
• Add the egg whites and lemon juice to a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup of the confectioners' sugar and increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
• Whisk the egg yolks together with the milk, vegetable oil and coconut extract in a separate large bowl until smooth. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar together into a medium bowl; whisk into the yolk mixture until smooth. Stir about a third of the whites into the batter with a rubber spatula, then fold in the remaining whites in 2 batches.
• Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean but the cake is still pale, 12 to 14 minutes.
• Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the baking sheets to invert the cake onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a rack and let cool completely, about 1 hour.
• For the frosting and cream: Add the butter and salt to a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 1 minute. Gradually beat in the confectioners' sugar until smooth. Add the coconut cream and beat on medium-high speed until thick, about 2 minutes. Transfer 2 cups of the frosting to a large piping bag fitted with a large star tip. Set aside.
• Add the toasted coconut flakes, chopped cherries and maraschino cherry liquid to the remaining frosting in the mixer and mix on low speed until combined. Transfer 1/2 cup of the maraschino cream to a small piping bag.
• Dry the cored pineapples with paper towels. Stand them upright on a baking sheet and pipe the maraschino cream into the center of each. Tap each pineapple on the baking sheet to pack in the cream, then pipe in more to fill.
• Gently unroll the cake. Spread the remaining maraschino cream over the cake, leaving about a 1/4-inch border. Arrange the pineapples end to end in a row in the middle of the cake, lining up the cores. Bring the ends of the cake up and together around the pineapples. Trim any cake that is overlapping so the ends just meet. Trim the short ends with a serrated knife to create a clean edge. Turn the cake seam-side down.
• Pipe the white frosting on top of the cake to decorate and garnish with the toasted coconut chips, dried pineapple rings and maraschino cherries.

PINEAPPLE-NUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking pan.
• Put pineapple, flour, sugar, eggs, baking soda, and vanilla extract into a large bowl. Mix with an electric mixer at medium speed until well blended, about 1 minute. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool slightly while you make the icing, about 20 minutes.
• Mix cream cheese and butter for icing together in a bowl. Add powdered sugar, pecans, and vanilla extract; mix until combined. Spread over warm cake. Refrigerate if not serving immediately.

SWEDISH NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
• For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.

THE CAKE THAT DOESN'T LAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
• Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.

PINEAPPLE AND PINE NUT TORTE RECIPE - (4.4/5)

Steps:

• Make the pine nut sponge cake: Heat oven to 350°. Grease a 12" x 16 ½" baking sheet with butter and line with parchment paper. Melt butter in a 10" skillet over medium; cook until color is a deep golden brown, 6-8 minutes, and let cool. Pulse pine nuts and cake flour in a food processor until finely ground. Using an electric hand mixer, beat sugar and egg yolks in a bowl until pale yellow and thick, about 4 minutes. In a separate bowl and using clean beaters, beat whites until stiff peaks form. Fold pine nut flour, then whites and reserved brown butter, into yolk mixture; spread evenly into prepared pan. Bake, rotating once, until golden brown and cooked through, 8-10 minutes; let cool. Make the candied pine nuts: Reduce oven to 300°. Stir pine nuts, sugar, and egg white in a bowl; spread evenly on a baking sheet. Bake, stirring occasionally, until golden and crisp, 15-20 minutes; let cool. Make the buttercream: Using an electric hand mixer, beat butter and Zirbenz until smooth and creamy; set aside. Heat sugar and ¼ cup water in a 1-qt. saucepan over medium-high until an instant-read thermometer reads 245°, about 5 minutes. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat egg whites until frothy. With the motor running on medium, slowly drizzle sugar syrup into egg whites along the side of the bowl, avoiding the whisk. Increase speed to high; beat until stiff peaks form and meringue is cool to the touch, about 5 minutes. Add reserved butter and beat on medium until smooth, about 2-3 minutes; chill until ready to use. Make the white chocolate ganache: Place chocolate in a bowl. Boil cream in a 1-quart saucepan and pour over chocolate; let sit, without stirring, for 2 minutes. Add pineapple and salt and, using a rubber spatula, stir to combine; cover and set aside until ready to use. Make the caramelized pineapple and syrup: Melt honey in a 12" skillet over medium-high until bubbly, about 3-4 minutes. Add pineapple in a single layer; cook, flipping once, until caramelized, about 15 minutes. Using a slotted spoon, transfer pineapple to a plate; set aside. Stir limoncello into honey; set syrup aside. Assemble the torte: Invert cake onto a cutting board; slice lengthwise into three 4"-wide strips. Place 1 strip of cake in center of a serving platter. Spread half the buttercream and one third of the ganache over cake. Top with another strip of cake; spread with remaining buttercream and one third of the ganache. Top with remaining ganache. Arrange caramelized pineapple over top of torte and sprinkle with candied pine nuts; chill. Drizzle with syrup before serving.

PINEAPPLE NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
• Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
• Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
• Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PINEAPPLE SHEET CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a jelly roll pan.
• In a large mixing bowl, mix together the eggs and sugar.
• Add the flour, soda, and pineapple; mix well. Pour batter into the greased jelly roll pan; set aside.
• In a small bowl, mix together the brown sugar and nuts.
• Sprinkle on top of the unbaked cake.
• Bake for 20-25 minutes.
• When cake is done, remove from oven and pour on the topping while the cake is still hot.
• To make the Topping:.
• In a small saucepan over medium heat, combine the butter, sugar, & evaporated milk and boil for 2-3 minutes.
• Pour on cake while cake is still hot.
• Cake is good warm or cold.

PINEAPPLE-CHERRY NUT CAKE

Steps:

• In a bowl, toss the cherries, pineapple and pecans with 1/2 cup flour; set aside. In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. , Combine baking powder and remaining flour; add to creamed mixture. Beat on low speed until well mixed. Fold in cherry mixture until moistened. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 300° for 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

PINEAPPLE-NUT POUND CAKE

Steps:

• Heat oven to 350°.
• Grease and flour 12-cup bundt cake pan.
• Mix coconut, nuts and margarine or butter; sprinkle in pan.
• Drain pineapple thoroughly, reserving syrup.
• Add enough water to syrup to measure 1 1/4 cups.
• Beat cake mix (dry), oil, pineapple liquid and eggs in large mixer bowl on low speed, scraping bowl constantly, until moistened.
• Beat on medium speed, scraping bowl frequently, 2 minutes.
• Pour batter into pan.
• Spoon pineapple evenly over batter.
• Bake until cake springs back when toughed lightly in center, 40 to 45 minutes.
• Cool 10 minutes; invert on wire rack or heatproof serving plate.
• Remove pan; cool completely.

PINEAPPLE & MACADAMIA NUT CAKE

Steps:

• Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.

KAREN'S LUAU PINEAPPLE CAKE ROLL

Steps:

• Cake:.
• Drain pineapple and reserve 3/4 cup of juice and 1/2 cup pineapple for topping.
• In a med. mixing bowl combine remaining pineapple,brown sugar,coconut,nuts,1 tsp.vanilla,cinnamon,ginger and cloves and mix well.
• Spread in the bottom of a 15 x 10 jelly roll pan and set aside.
• In a med. mixing bowl, beat egg whites until soft peaks form.
• Gradually add 1/3 cup sugar and beat until stiff but not dry and set aside.
• In a lg. mixing bowl, beat egg yolks until thick and pale yellow.
• Gradually add 1/3 cup sugar and 1/2 vanilla.
• Gently fold egg whites into egg yolk mixture.
• Sift flour with baking powder and salt.
• Gently fold flour mixture into egg mixture.
• Spread cake batter evenly over pineappple mixture in pan.
• Bake in oven preheated to 375 degrees for 20-25 minutes.
• Loosen cake around edges and invert on flour sack towel sprinkled with powdered sugar and let stand 3-4 minutes.
• Roll in jelly roll fashion and let cool.
• Garnish with pineapple topping.
• Pineapple topping:.
• In small sauce pan, combine pineapple juice with sugar and cornstarch and mix well.
• Cook over med. heat, stirring constantly, until clear and thickened.
• Remove for heat,stir in pineapple and cool.
• Spread on top of cake roll and sprinkle with coconut.

PINEAPPLE NUT BREAD

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Set aside half of the flour mixture. In a small bowl, whisk butter and eggs. Stir into the dry ingredients just until moistened. Fold in pineapple and nuts. Gradually add the reserved flour mixture. , Pour into a greased 8x4-in. loaf pan. Combine sugar and cinnamon; sprinkle over loaf. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.