Karens Pineapple Cake Recipes

PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set aside.
• In a medium mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
• Set a fine mesh sieve over a bowl and pour pineapple into sieve to drain all of the juice well from canned pineapple, reserve the canned juice for another use (you should have a little over 3/4 cup drained).
• If you'd like the pineapple to have a finer texture pulse it in a food processor about 15 times or so to chop it up a bit, this is optional.
• In a medium bowl stir together crushed pineapple with pineapple juice concentrate, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until very pale and fluffy.
• Mix in eggs one at a time then blend in vanilla extract.
• Add in 1/3 of the flour mixture and mix just until combined then mix in 1/2 of the pineapple mixture and mix just until combined.
• Add in another 1/3 of the flour mixture and mix just until combined then add in the remaining 1/2 of the pineapple mixture and mix just until combined.
• Add in last 1/3 of the flour mixture the mix just until combined, remove bowl and scrape down bowl with rubber spatula just to evenly incorporate.
• Pour batter into prepared baking dish and spread into an even layer.
• Bake in preheated oven until toothpick inserted into center comes out clean, about 30 - 35 minutes.
• Let cake cool completely on a wire rack.
• For the frosting, in a clean bowl of an electric stand mixer whip butter until fluffy.
• Add in heavy cream, vanilla, and powdered sugar and whip on high speed for approximately 5 minutes or so until it's very light and fluffy.
• Spread frosting over cooled cake, top with coconut then cut into slices.
• *You can heat this in the microwave to thaw but you'll want to heat in 15 second increments stirring between each just until lukewarm, if it's too hot it will melt the butter.
• Recipe source: Cooking Classy

EASIEST EVER PINEAPPLE CAKE (5 INGREDIENTS)

Steps:

• Preheat oven to 350°F. Grease a 9x13 pan.
• Combine flour, sugar and baking soda in a bowl and mix well.
• Stir in eggs and pineapple until very well mixed. Pour into prepared pan.
• Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.
• Top with cream cheese frosting or whipped cream.

PINEAPPLE SUNSHINE CAKE

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and coat your 9 x 13 baking pan with non-stick cooking spray.
• In a large mixing bowl, combine the cake ingredients (cake mix, crushed pineapple with juice, eggs, oil and vanilla extract ). Mix until thoroughly combined.
• Transfer the cake batter to your prepared 9 x 13 baking pan, then bake at 350 degrees F (175 degrees C) for 25-30 minutes, or until the edges are golden an inserted toothpick comes out clean from the center of the cake.
• Remove the cake from oven when done and place on a wire cooling rack to cool completely.
• While the cake is cooling, combine the frosting ingredients (whipped topping, pudding mix, and crushed pineapple with juice) in a medium size mixing bowl. Return the frosting to the refrigerator to let it set up, and until ready to use.
• Spread the frosting over the pineapple sunshine cake once completely cooled.

KAREN'S PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees. In a large bowl, gently mix all cake ingrediants together by hand. Pour into an ungreased 13" x 9" x 2" baking pan. Bake 30-40 minutes, until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool on rack.
• For frosting, beat together cream cheese and butter until smooth. Gradually blend in confectioner's sugar and vanilla. Beat until fluffy. Spread on cool cake. Arrange nuts on top to suit you fancy.

KAREN'S LUAU PINEAPPLE CAKE ROLL

Steps:

• Cake:.
• Drain pineapple and reserve 3/4 cup of juice and 1/2 cup pineapple for topping.
• In a med. mixing bowl combine remaining pineapple,brown sugar,coconut,nuts,1 tsp.vanilla,cinnamon,ginger and cloves and mix well.
• Spread in the bottom of a 15 x 10 jelly roll pan and set aside.
• In a med. mixing bowl, beat egg whites until soft peaks form.
• Gradually add 1/3 cup sugar and beat until stiff but not dry and set aside.
• In a lg. mixing bowl, beat egg yolks until thick and pale yellow.
• Gradually add 1/3 cup sugar and 1/2 vanilla.
• Gently fold egg whites into egg yolk mixture.
• Sift flour with baking powder and salt.
• Gently fold flour mixture into egg mixture.
• Spread cake batter evenly over pineappple mixture in pan.
• Bake in oven preheated to 375 degrees for 20-25 minutes.
• Loosen cake around edges and invert on flour sack towel sprinkled with powdered sugar and let stand 3-4 minutes.
• Roll in jelly roll fashion and let cool.
• Garnish with pineapple topping.
• Pineapple topping:.
• In small sauce pan, combine pineapple juice with sugar and cornstarch and mix well.
• Cook over med. heat, stirring constantly, until clear and thickened.
• Remove for heat,stir in pineapple and cool.
• Spread on top of cake roll and sprinkle with coconut.