Pineapple Walnut Cake Recipes

INEZ'S PINEAPPLE WALNUT CAKE

Steps:

• Mix together white sugar,eggs,pineapple and vanilla.
• Add flour,salt,soda and walnuts.
• Pour into well greased 13x9 pan, bake at 325 (glass pan) or 350 (metal pan) for 45 minutes.
• For frosting, beat cream cheese and butter, add powdered sugar and beat well.
• Add vanilla and walnuts.
• Frost cake AS SOON as it comes out of the oven.

SPICED WALNUT CARROT CAKE WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
• Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
• In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

PINEAPPLE WALNUT CAKE

Steps:

• Mix all ingredients well with a mixer until smooth.
• Bake in ungreased 9x13 pan at 350 for 35-45 minutes or until golden.
• Let cool.
• To make frosting mix all ingredients with a mixer 2 to 3 minutes on low.
• Then beat on high for 3 to 4 minutes until creamy.
• Frost.
• Then enjoy!

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 WALNUT CAKE

Steps:

• Grease and flour a bunt pan, Preheat oven to 325.
• Mix your dry ingredients together and set aside. Add the wet ingredients to the dry.
• Pour in to well greased and floured bunt pan, and bake at 325. I never recieved a baking time from him, I just kept an eye on the cake and stuck a tooth pick in to check for doneness. .
• Let cake sit for about 10 min, remove cake from pan and let cool completely. Make frosting , cover your cake and enjoy.

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-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.

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.