Vanilla Pineapple Cake Recipe 445

EASY PINEAPPLE CAKE

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.

VANILLA PINEAPPLE CAKE RECIPE - (4.4/5)

Steps:

• For the Pineapple: Place the pineapple in a bowl and add the flour and the cinnamon and toss. Let this set while preparing the cake batter. For the Cake: Combine flour, baking powder and salt in a large bowl; set aside. In a large bowl, using and electric mixer combine the sugar, eggs, Nielsen Massey Vanilla and the canola oil. At low speed, beat in the flour mixture, alternately with the milk. Beat just until smooth. Gently, add the pineapple to the batter and fold over until incorporated. Butter a pie dish. Add the batter. For the Topping: Combine the cinnamon, Madagascar Bourbon Pure Vanilla PowderExtract, butter, flour and brown sugar. Crumble with your fingers and top the cake with the crumble. Bake 40 - 45 minutes or until the toothpick test comes out clean.

UPSIDE-DOWN PINEAPPLE CAKE

Steps:

• For the caramel: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
• Melt the 4 ounces butter in a medium skillet over medium heat. Add the brown sugar and vanilla bean and seeds and cook, stirring, until smooth, 3 to 5 minutes. Carefully remove the vanilla bean and pour the caramel mixture into the prepared baking dish. Shingle the pineapple slices in 2 rows on top of the hot caramel down the length of the dish. Set aside.
• For the cake: Sift together the flour, baking powder and salt in a medium bowl and set aside. Cream the granulated sugar and butter in the bowl of a stand mixer on medium speed until light and fluffy. Add the sour cream and continue to mix to combine. Add the vanilla extract and egg and continue mixing. Add the flour mixture and milk in alternating additions, starting and ending with the flour.
• Spread the batter evenly over the prepared pineapple dish and bake until a cake tester inserted into the center comes out clean with a moist crumb, about 45 minutes. Allow to cool on a rack 5 to 10 minutes. Run a knife around the edge of the baking dish, place a serving plate on top and carefully flip it over. Slowly lift off the baking dish, being careful of steam, and replace any fruit that may have stuck to the dish. Serve.

PINEAPPLE-VANILLA SKILLET CAKE

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Whisk together the orange juice, 1/2 cup water, honey and vanilla bean pod and seeds in a medium ovenproof skillet. Arrange the pineapple in the skillet. (It's OK if the skillet seems overcrowded; the pineapple will shrink as it cooks.) Bring to a simmer over medium-high heat, and cook until the pineapple is tender and the juices are reduced to a loose syrup and very bubbly, 12 to 15 minutes.
• While the pineapple cooks, pulse the flour and sugar in a food processor until combined. Add the butter, and pulse until the mixture is crumbly and moist. Add the egg, and process until the batter is combined and thick.
• Drop the batter in small mounds all over the pineapple, and roughly spread out with the back of a spoon. (It's OK if the pineapple isn't completely covered; the cake will spread as it bakes to cover.) Bake until the cake is golden brown, about 20 minutes. Let cool slightly, and serve with ice cream.

BETTER THAN SEX CAKE IV

Steps:

• Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
• While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
• Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
• Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.