Sunny California Sour Cream Pineapple Cake With Pineapple Glaze Recipes

RUM-GLAZED PINEAPPLE COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the pineapple preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and rum in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

PINEAPPLE SOUR CREAM CAKE

Steps:

• Mix cake ingredients above and pour HALF of mixture in 9x13 pan.
• Mix middle layer ingredients together and spread over first batter layer.
• Spread remaining batter over pineapple layer.
• Sprinkle 1 T sugar and 1 T cinnamon over very top.
• Bake at 350 for 45 minutes.

CREAMY PINEAPPLE CAKE

Steps:

• Place cake in an ungreased 11x7-in. dish. Top with pineapple; cover and set aside. , In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. Sprinkle with nuts. Chill until serving.

SUNSHINE COCONUT PINEAPPLE CAKE

Steps:

• In a large bowl, combine the first seven ingredients. Combine the oil, lemon juice and vanilla. Drain pineapple, reserving juice. If necessary, add enough water to juice to measure 3/4 cup. Add oil mixture and pineapple juice mixture to dry ingredients; stir just until moistened. Fold in pineapple., Place in a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large , beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cake; sprinkle with coconut if desired. Store in the refrigerator.

SUNNY CALIFORNIA SOUR CREAM PINEAPPLE CAKE WITH PINEAPPLE GLAZE

Steps:

• FOR THE CAKE: Beat together all the ingredients, for 4 minutes, at medium speed. Spread batter evenly into a greased 10 inch tube pan and bake in a 350°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan.
• When cook, remove from pan and brush top with Pineapple glaze, and allow a little to drip down the sides. Serves 10.
• FOR THE GLAZE: Stir together pineapple and sugar until blended.
• NOTE: This cake is a good choice for a ladies luncheon, for it is very light and very delicious.
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