Pineapple Butter Pecan Quick Cake Recipes

PINEAPPLE PECAN CAKE

Steps:

• In a medium bowl, whisk together the eggs, crushed pineapple with juice and chopped pecans(toast 'em first).
• Mix the flour, sugar, and baking soda in a large bowl.
• Stir in the egg mixture. Stir gently, just until combined.
• Pour into a 9×13 greased baking dish. Bake at 350F for 30 to 35 minutes till toothpick inserted in center comes out clean. COOL COMPLETELY.
• Combine all frosting ingredients together (cream cheese, butter, powdered sugar and vanilla) with an electric mixer until smooth. You may need to add a little milk to make it spreadable if your butter wasn't soft enough.
• Spread frosting evenly on top of cake. Cut the cake into any size you like.

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 PECAN SUNSHINE CAKE

Steps:

• 1. Preheat oven to 350 degrees F & lightly mist a 13 x 9" baking pan with cooking spray.
• 2. MANAGEMENT TIP FOR BEGINING BAKERS: Set out all of your ingredients before starting to make sure you have them all. (Don't ask how I know this!) Then, since you're measuring anyway, measure out ALL of your ingredients into the proper bowl or pan at the same time. This saves time and you're able to start the clean-up faster. OK, back to the recipe. =^..^=
• 3. In a large bowl, add the pineapple & juice, eggs, white sugar, flour, salt, baking soda, and, if desired, cinnamon. Stir it all together until it's well-blended. Pour into the prepared baking pan.
• 4. Sprinkle the cake batter with the brown sugar...
• 5. ...then add the nuts on top. (Notice that I only added nuts to part of my cake since not everyone in my family loves pecans as much as I do! What a pity...)
• 6. Bake at 350 degrees F for 40-45 minutes, testing early with a toothpick in the center of the cake. MANAGEMENT NOTE: If you're going to make the boiled topping, set your timer for 25 minutes so you can start cooking the topping at that point and get it all done by the time the cake is baked.
• 7. BOILED TOPPING DIRECTIONS: Heat the evaporated milk, sugar, and butter in a saucepan over medium heat, STIRRING CONSTANTLY, until it comes to a full, rolling boil. Remove from the heat & add the vanilla. **This takes about 10-15 minutes, so plan to have it ready when the cake comes out of the oven.
• 8. As soon as the cake is done, take it from the oven & place on a cooling rack.
• 9. If you've made the boiled topping, pour the HOT topping over the HOT cake. It will soak in as it cools.
• 10. Allow the cake & topping to cool completely before serving. Or not. =^..^=
• 11. CREAMY CREAM CHEESE FROSTING DIRECTIONS: Put the butter, cream cheese, and vanilla in a mixing bowl while the cake is cooling so the butter & cream cheese can soften. Using a mixer, beat them together until smooth. Slowly add the confectioner's sugar, beating between additions. Spread the frosting over the cooled cake, then decorate with nuts, if desired.
• 12. Refrigerate leftovers, if there are any. =^..^=

PINEAPPLE & BUTTER PECAN QUICK CAKE

Steps:

• 1. Pour crushed pineapple and juice into a 13x9 baking dish. Add the coconut and pecans over the pineapple.
• 2. Spread dry cake mix evenly over the top of the mixture and place your butter squares all over the top of the dry cake mix.
• 3. Bake at 350 for about 30 minutes or until golden brown. Serve with ice cream or whip topping.

PINEAPPLE AND PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
• Spread pecans onto a baking sheet; spray pecans with cooking spray.
• Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
• Whisk flour, white sugar, and baking soda together in a bowl. Stir pineapple and its juice and eggs into flour mixture until batter is well mixed; fold in toasted pecans. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from oven and cool completely.
• Beat confectioners' sugar, cream cheese, butter, and vanilla extract together in a bowl using an electric mixer until icing is smooth. Frost the cooled cake using all the icing.

PINEAPPLE PECAN CAKE

Steps:

• In a large bowl, combine the sugar, flour and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

PINEAPPLE UPSIDE-DOWN CAKE WITH PECANS

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add fruit and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, baking soda and salt into the batter, one at a time, and whisking vigorously after each addition. Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula along the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of the skillet, gently remove them using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

PECAN PINEAPPLE COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
• Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.