Vanilla Pineapple Cake Recipes

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EASY PINEAPPLE CAKE



Easy Pineapple Cake image

A very easy pineapple cake with a cream cheese frosting.

Provided by Catherine Dallas

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
½ cup butter
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 36.1 g, Cholesterol 35.9 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 166.1 mg, Sugar 27.5 g

PINEAPPLE-VANILLA SKILLET CAKE



Pineapple-Vanilla Skillet Cake image

Keep your cake pan in the cupboard for this easy-to-make skillet dessert inspired by pineapple upside-down cake. Instead of inverting it onto a platter, enjoy it cake-side up and scoop it into bowls with vanilla (or cherry-vanilla!) ice cream.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 9

Juice of 2 oranges (1/2 cup)
3 tablespoons honey
1 vanilla bean, split and scraped
1/2 a pineapple, peeled, cored and cut into 1/2-inch-thick slices
3/4 cup sifted self-rising cake flour
1/2 cup firmly packed light brown sugar
6 tablespoons unsalted butter, cubed, at cool room temperature
1 large egg
Vanilla or cherry-vanilla ice cream, for serving

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.

VANILLA PINEAPPLE COMPOTE



Vanilla Pineapple Compote image

Provided by Anne Burrell

Categories     dessert

Time 15m

Yield 8 servings

Number Of Ingredients 6

1 cup brown sugar
1 1/2 cups water
1 cup rum
2 vanilla beans, split, seeds scraped and reserved
1/2 lemon, juiced
1 ripe pineapple, top, skin and core removed, cut into bite-size wedges

Steps:

  • Combine the brown sugar, water, rum, and vanilla beans in a saucepan. Squeeze the lemon juice into the pan. Stir to combine the ingredients and bring to a simmer. Add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
  • Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!

PINEAPPLE-VANILLA SKILLET CAKE



Pineapple-Vanilla Skillet Cake image

Keep your cake pan in the cupboard for this easy-to-make skillet dessert inspired by pineapple upside-down cake. Instead of inverting it onto a platter, enjoy it cake-side up and scoop it into bowls with vanilla (or cherry-vanilla!) ice cream.

Provided by Food Network

Categories     dessert,fruit

Time 45m

Yield 4 servings

Number Of Ingredients 9

Juice of 2 oranges (1/2 cup)
3 tbsp honey
1 vanilla bean, split and scraped
½ a pineapple, peeled, cored and cut into 1/2-inch-thick slices
¾ cup sifted self-rising cake flour
½ cup firmly packed light brown sugar
6 tbsp unsalted butter, cubed, at cool room temperature
1 large egg
Vanilla or cherry-vanilla ice cream, for serving

Steps:

  • Position an oven rack in the center of the oven, and preheat to 350°F. Whisk together the orange juice, ½ 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.

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g

GRANDMA'S SKILLET PINEAPPLE UPSIDE-DOWN CAKE



Grandma's Skillet Pineapple Upside-Down Cake image

This skillet pineapple upside-down cake is baked in a cast iron skillet and served warm. It is wonderful!

Provided by Jen S.

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

1 stick butter
1 ½ cups packed brown sugar
1 (20 ounce) can sliced pineapple
1 (4 ounce) jar cherries
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups white sugar
½ cup butter
2 eggs
1 cup milk
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside.
  • Sift flour, baking powder, and salt together in a bowl.
  • Cream sugar and butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet.
  • Bake in the preheated oven until cake is golden brown, about 40 minutes.
  • Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 77.2 g, Cholesterol 73.3 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 339.6 mg, Sugar 61.2 g

PINEAPPLE LAYER CAKE



Pineapple Layer Cake image

"My mother had a large family to care for and not a lot of spare time for fixing fancy desserts. But somehow she regularly found a way to bake this cake for us," recalls Debbie Norling of Harris, Minnesota. "These days, I make it for Mom, as well as my family. It's still a treat!"

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 23

1/2 cup shortening
1-2/3 cups sugar
3 large egg yolks, room temperature
1 large egg, room temperature
1/2 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups buttermilk
FILLING:
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple
1 tablespoon butter
1 teaspoon lemon juice
SEVEN-MINUTE FROSTING:
1-1/2 cups sugar
2 large egg whites, room temperature
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely. , For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside., Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top.

Nutrition Facts : Calories 476 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 418mg sodium, Carbohydrate 90g carbohydrate (63g sugars, Fiber 1g fiber), Protein 5g protein.

PINEAPPLE PUDDING CAKE



Pineapple Pudding Cake image

My mother used to love making this easy pineapple sunshine cake in the summertime. It's so cool and refreshing that it never lasts very long! -Kathleen Worden, North Andover, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 8

1 package (9 ounces) yellow cake mix
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (8 ounces) reduced-fat cream cheese
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup chopped walnuts, toasted
20 maraschino cherries, well drained

Steps:

  • Preheat oven to 350°. Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. , In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.

Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 173mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

VANILLA PINEAPPLE CAKE RECIPE - (4.4/5)



Vanilla Pineapple Cake Recipe - (4.4/5) image

Provided by ladygourmet

Number Of Ingredients 19

For the Pineapple:
2 1/2 cups fresh pineapple - chopped
1/2 cup flour
1 tsp. cinnamon
For the Cake:
2 cups flour
1 1/2 tsp. baking powder
2 eggs
1/4 tsp. salt
1/3 cup canola oil
1 cup sugar
1 tsp. Nielsen Massey Pure Vanilla Extract
1/2 cup milk
For the Topping:
1 tsp. cinnamon
1 tsp. Madagascar Bourbon Pure Vanilla Powder Extract
1 1/2 tbs. butter
2 tbs. flour
1 tbs. brown sugar

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.

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From recipeschoice.com


PINEAPPLE SUNSHINE CAKE - LOVE BAKES GOOD CAKES
How to make Pineapple Sunshine Cake. Heat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large mixing bowl, combine cake mix, eggs, oil, and crushed pineapple with juice with a hand mixer until well combined. Pour into prepared pan.
From lovebakesgoodcakes.com


BEST PINEAPPLE UPSIDE DOWN CAKE RECIPE FINALLY!
2021-11-07 Preheat oven to 325 F. Move oven rack to middle of the oven. (Place a baking sheet on the bottom rack just in case juices from the cake bubble over a bit.) In a deep 9.5-inch glass pie plate, add melted butter and spread out to cover the …
From divascancook.com


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