PINEAPPLE UPSIDE-DOWN RUM CAKE
It's your favorite dessert with a tropical twist! Pineapple upside-down cake is good, but pineapple upside-down cake with pineapple rum infused is so much better. Everything else you love about this classic dessert remains the same-juicy pineapple rings are baked in a caramel-like brown sugar sauce with a buttery yellow cake on top. Once the cake turns a decadent golden brown color, turn the maraschino cherry-studded dessert upside down and brush the hot-from-the-oven cake with rum. Serve with whipped cream for a tropical treat that'll whisk you away to paradise!
Provided by Angie McGowan
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of each pineapple slice.
- In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple slices.
- Bake 28 to 33 minutes or until golden brown and cake springs back when lightly touched in center. Run knife around edges of baking dish to loosen cake. Cool 5 minutes.
- Place heatproof serving plate upside down on baking dish; turn plate and dish over. Remove dish. Brush or drizzle rum over cake. Cut into 4 rows by 3 rows, so each serving has a slice of pineapple on top. Serve warm.
Nutrition Facts : Calories 400, Carbohydrate 58 g, Cholesterol 55 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 43 g, TransFat 0 g
BUTTER CAKE WITH PINEAPPLE WHIPPED CREAM FROSTING
My mom used to make this for my brothers' birthday cake every year. I don't know where she got the recipe, she just bought the ingredients and made the cake. I make it for my husbands' birthday now. There are so many ways to tweak this, such as adding coconut or well drained chopped mandarin oranges, but this is our favorite.
Provided by Mary Close
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Let pineapple drain about 2 hours before baking.
- According to the cake mix, have 1 stick of butter and 3 large eggs at room temperature.
- Place a medium bowl and the beaters of an electric blender in the freezer.
- Bake cake in any size pan you wish.
- When cake is done, and cooled, add whipping cream and powdered sugar (more or less according to your taste) to the bowl that was in the freezer.
- Use the cold beaters to whip the cream until set. (about 4 minutes?)
- Blend in pineapple.
- Cream should be thick enough to stay on the blenders when you lift them out.
- Frost cake.
CREAMY PINEAPPLE CAKE
Using purchased sponge cake eliminates the baking step in this quick cake recipe. The instant pudding topping sets up in no time at all.-Leann Jasper, Newmarket, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING
Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
- In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
- Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
- Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 90 mg, Sugar 45 g, TransFat 0 g
PINEAPPLE CAKE WITH WHIPPED CREAM FILLING/FROSTING
Make and share this Pineapple Cake With Whipped Cream Filling/Frosting recipe from Food.com.
Provided by Kathy
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350. Grease and flour an 8" springform pan.
- Peel, core, and cut pineapple into 1/2" pieces. You need 2 cups.
- In a blender or food processor, puree a third of the pineapple to make 1/2 cup puree, then add water to measure 2/3 cup. The remaining pineapple pieces will be used when assembling the cake.
- In a small bowl, stir together flour, baking soda, and salt. Using an electric mixer on high speed, beat eggs for 4 minutes. Gradually add granulated sugar, beating 4 minutes on medium speed (or until sugar almost dissolves). Gradually add flour mixture, beating on low speed until combined.
- Heat pineapple puree and butter until butter melts; Add to batter. Pour batter into prepared pan.
- Bake 30 minutes or until toothpick comes out clean.
- Cool 10 minutes on wire rack. Remove from pan, cool completely on wire rack.
- Prepare topping/filling when cake is cool. Cut cake horizontally into two layers.
- Beat whipping cream with powdered sugar until soft peaks form.
- Place one layer on a serving platter. Spread with half of the whipped cream. Cover with half of the pineapple pieces. Top with second cake layer. Repeat whipped cream and pineapple pieces.
- Heat marmalade with 1 tablespoon water. Cool slightly, then drizzle over cake.
- Chill until ready to serve.
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