PINEAPPLE POKE CAKE
I combined two favorite cake recipes to come up with this one. Always a hit parties and potlucks. The topping really makes this one great. Lemon Jell-O® works well too.
Provided by WJHERTEL
Categories Desserts Cakes Poke Cake Recipes
Time 7h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. Cool for 15 minutes.
- Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.
- Poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.
- Mix pineapple and pudding mix in a bowl; fold in whipped topping. Spread mixture evenly over chilled cake; refrigerate at least 2 more hours.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 60.4 g, Fat 14.8 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 5.7 g, Sodium 450.2 mg, Sugar 49.1 g
PINK GRAPEFRUIT YOGURT CAKE
Make and share this Pink Grapefruit Yogurt Cake recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Spray a 9-inch round cake pan with cooking spray. Dust lightly with flour too. Set pan aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a small bowl, add the grapefruit zest to the sugar. Rub together with your fingers until fragrant. In a large bowl, mix together the yogurt, sugar, and zest with large spoon or spatula. Whisk in the eggs-you can do all three at once. Mix until smooth and then add in the vanilla and stir again.
- Add the flour mixture to the wet ingredients. Mix just until flour is just incorporated.
- Add the oil and mix well. It might take a minute to get the oil mixed in, but it will.
- Pour the batter into your prepared cake pan. Bake for 25-30 minutes, until your cake tester comes out clean and the springs back when lightly touched in the center.
- Cool on a cooling rack for about 15 minutes and then remove from the pan. While the cake is cooking make the syrup and glaze.
- For the syrup, in a small sauce pan add the grapefruit juice and sugar. Whisk over medium heat until the sugar dissolves.
- For the glaze, in a medium bowl, whisk together the powdered sugar and grapefruit juice. If it is too thick, add more juice, if it is too runny, add more sugar.
- Poke little holes into the cake with a toothpick. Spoon the grapefruit syrup over the cake and let it soak inches Let the cake cool to room temperature and then add the glaze. Drizzle over the top of the cake.
Nutrition Facts : Calories 218.2, Fat 7.5, SaturatedFat 0.8, Cholesterol 52.9, Sodium 126.9, Carbohydrate 35, Fiber 0.4, Sugar 22.9, Protein 3.2
PINK GRAPEFRUIT CHEESECAKE
Cheesecake from a slow cooker? It's true! I experimented a few times to turn this iconic dessert into a slow-cooker classic. Give it a try. You'll be amazed at the results! -Krista Lanphier, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan. Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil. Starting with a long side, fold up foil to create a 1-in.-wide strip; roll into a coil. Place in slow cooker to form a rack for the cheesecake., In a small bowl, mix cracker crumbs, 1 tablespoon sugar, zest and ginger; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and grapefruit juice. Add eggs and beat on low speed just until combined., Pour into crust. Place springform pan on top of coil. Cover slow cooker with a double layer of paper towels; place lid securely over towels. Cook, covered, on high 2 hours. Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour. Center of cheesecake will be just set and top will appear dull. , Remove springform pan from slow cooker; remove foil from pan. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, garnish with fruit.
Nutrition Facts : Calories 515 calories, Fat 37g fat (21g saturated fat), Cholesterol 171mg cholesterol, Sodium 404mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 0 fiber), Protein 8g protein.
GRAPEFRUIT-POPPY SEED LOAF CAKE WITH YOGURT GLAZE
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
Provided by Claire Saffitz
Categories Bon Appétit Cake Grapefruit Winter Poppy Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 8 1/2-by-4 1/2-inch loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line an 8 1/2-by-4 1/2-inch loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and 3/4 tsp. salt in a medium bowl.
- Using your fingers, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in 3/4 cup yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.
- Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 Tbsp. grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.
- Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.
- Do Ahead
- Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.
AHI GRAPEFRUIT POKE
Winter months are perfect for peak season Florida Grapefruit. This versatile super fruit enriches the flavour of both sweet and savoury dishes - adding sweetness, a pop of colour and flavour. While Florida's climate is perfect for nurturing fresh flavour, its subtropical growing conditions that mean heavy rains, intense sunshine and sandy soil can create imperfections on grapefruit skin. So don't judge a book by a cover - pick a grapefruit with skin blemishes and bruising. Florida Grapefruit also has a thinner peel than most other types, so you get even more juicy flesh with every bite. Once you've found the perfect pick, try this recipe and create a grapefruit-inspired poke.
Provided by Mary Jenny
Categories Fruit
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Zest and segment the grapefruits; set aside.
- Whisk soy sauce, sesame oil and 2 tbsp of zest. Combine with ahi in a metal bowl.
- Add scallions and sesame seeds and toss to combine. Cover and put in fridge to marinate for one hour.
- Remove mixture from fridge; toss with avocado and grapefruit segments. Serve on its own or with rice.
Nutrition Facts : Calories 448.8, Fat 25, SaturatedFat 4.2, Cholesterol 43.1, Sodium 2064.2, Carbohydrate 26.4, Fiber 7.6, Sugar 1.5, Protein 34
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