Pineapple Cranberry Lemon Cake Recipes

LEMON LAYER CAKE WITH PINEAPPLE FILLING

Steps:

• For cake: Position rack in center of oven and preheat to 350°F Butter 3, 8-inch in diameter cake pans. Cut 3 parchment rounds to fit bottoms of pans and butter these too.
• Mix sour cream and soda in bowl and let stand 10 minutes.
• Sift flour, baking powder and salt in a small bowl.
• Cream butter with sugar in a large bowl for 8 minutes, until very light and fluffy. Add yolks, one at a time, beating well after each addition. Beat in juices, zest and sour cream mixture. Mix in dry ingredients in 3 additions.
• Beat whites in a medium bowl to soft peaks.
• Fold 1/4 of the whites into the cake batter to lighten and then gently fold in remaining whites.
• Divide batter among 3 prepared pans. Bake about 30 minutes, or until a tester comes out clean. Cool in pans 5 minutes. Run small, sharp knife around sides to loosen. Turn out and cool completely.
• For syrup: Stir icing sugar and juice in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Brush syrup over cakes (can be prepared 1 day ahead).
• For filling: Mix pineapple and cornstarch in medium saucepan. Add butter, sugar and salt. Stir over medium heat until mixture boils and thickens, about 10 minutes. Cool, cover and refrigerate until well chilled (can be prepared 1 day ahead).
• For Lemon Whipped Cream Frosting (about 4 cups): Mince lemon zest with sugar in processor or mini-blender. Whip cream in large bowl to soft peaks. Gradually beat in sugar.
• To assemble: Place 1 cake layer, syrup side up, on plate.
• Gently spread 1/2 of pineapple filling on top.
• Ice with 1/2 cup of frosting.
• Top with second layer and repeat.
• Top with third layer.
• Ice top and sides of cake with remaining frosting.
• Press coconut onto sides of cake (can be prepared 8 hours ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving).

CRANBERRY-LEMON STRIPE CAKE

Steps:

• Heat the oven to 400 degrees, with a baking rack in the middle of the oven. Line a half baking pan (18 by 13 inches) or slightly smaller jellyroll pan (15 by 12 inches) with parchment paper. Grease, and set aside.
• Place the egg whites in the bowl of a stand mixer with the whisk attachment, and whisk on medium-high speed until soft peaks form, then pour in the 1 1/2 tablespoons sugar. Continue to whisk until stiff peaks form, then scrape into a mixing bowl, and set aside.
• Place the egg yolks, remaining sugar, lemon juice and zest in the stand-mixer bowl (no need to wash it out), and beat on medium-high speed for about 3 minutes or until pale and thick. Remove bowl from the mixer, and sift the flour and salt directly into the bowl in 2 batches, folding through with a rubber spatula after each addition and scraping the bottom and sides of the bowl until no flour is visible.
• Gently fold about 1/3 of the egg-white mixture into the egg-yolk mixture, and fold with a rubber spatula until combined. Add the rest, and fold until incorporated. Scrape batter into the lined baking pan, and even out the surface with the spatula. Bake for 13-15 minutes, or until cake is a light golden brown and a toothpick comes out clean from the center.
• Place on a wire rack to cool in the pan for 5 minutes, then dust the top with confectioners' sugar. Place a clean dish towel on top of the cake, then carefully, quickly, flip it over, so it's lying on the dish towel. Gently peel away the paper, then hold onto one of the shorter ends of the cake, and roll it up into a jellyroll. Set it aside for 20 minutes, or until it's room temperature and no longer warm at all, then unroll the cake and cut it lengthwise into three 4-inch-wide strips. Cover with a clean dish towel, and set aside.
• Place the cranberries and sugar in a medium saucepan over medium heat with 1 tablespoon water, and simmer for 10-15 minutes, or until the sugar has dissolved and the fruit has softened. Transfer to a food processor, purée and set aside.
• Place the corn syrup and sugar in a medium saucepan. Place over low heat, and stir with a wooden spoon, just until the sugar dissolves.
• While the sugar is dissolving, place the egg yolks in the bowl of an electric mixer with the whisk attachment, and whip on medium-high speed until thick and pale in color.
• Increase the heat under the sugar syrup, and simmer until there are large bubbles all over the surface of the syrup, and the temperature, when taken with a digital thermometer, reads between 235 and 240 degrees, about 5 minutes. With the machine running, carefully pour the hot sugar syrup into the yolk mixture in a slow, steady trickle down the edge of the bowl, avoiding the spinning whisk. When all the syrup is in the bowl, increase the mixer speed to high, and beat for 10 minutes, or until the outside of the bowl no longer feels warm to the touch.
• Add the butter, one piece at a time, allowing it to incorporate before adding any more. When all the butter is added, stop the machine, and scrape down the sides of the bowl. Whip for another minute or 2, until the buttercream is very smooth and light. Add 1/2 cup of cranberry purée (reserving what remains) and vanilla extract, and mix on medium speed until uniform in color. Scrape down the sides of the bowl, and mix one more time. Set aside.
• Spread each of the long strips of cake evenly with about 3 ounces of buttercream each. Starting with the narrow end of a strip, roll it up. Once the roll is finished, position the exposed end (of the rolled cake) at the beginning of the next strip of frosted cake, and continue rolling. Do the same with the third strip, creating one continuousroll of cake. Carefully turn the cylinder upright, so it's sitting on a flat end, onto a serving dish. Cover cake with plastic wrap, and refrigerate for 30 minutes before proceeding, leaving the remaining buttercream out at room temperature.
• Spread remaining buttercream all over the top and sides of the cake. Whisk the remaining cranberry purée with cold water until it's runny, then drizzle 2 tablespoons or so around the top of the cake, and use a palette knife to spread it evenly, allowing a little to dribble down the sides. Set aside for at least 1 hour in the fridge, and set out at room temperature about 30 minutes before serving.

CRANBERRY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple., For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.

PINEAPPLE CRANBERRY UPSIDE DOWN CAKE

Steps:

• Drain juice from pineapple and save.
• Melt butter in a 9x13 baking dish in a 350°F oven.
• Sprinkle in sugar nuts cranberries and pineapple.
• Add water to the pineapple juice to equal the amount of liquid specified on the cake mix box.
• Prepare cake mix as shown on package directions.
• Spread mixture over fruit.
• Bake at 350°F for 30-45 min or until a toothpick inserted in the middle comes out clean.
• Cool 5 minutes.
• Invert cake onto a large serving dish.

PINEAPPLE CRANBERRY SALAD

Steps:

• Drain and reserve syrup from pineapple, add water to equal 1 cup.
• In a saucepan over medium heat, bring the pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice and lemon juice. Blend together and cool until slightly thickened.
• Stir in pineapple and celery, turn into mold or 8 inch square pan. Chill until firm.

PINEAPPLE AND CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine juice from crushed pineapple and pineapple tidbits to get 1 cup. Reserve remaining juice for another use or discard.
• Combine cake mix, 1 cup pineapple juice, eggs, and softened margarine in a bowl; mix until well combined.
• Pour melted margarine into a 9x13-inch cake pan. Spread brown sugar over top and pat down. Evenly spread crushed pineapple over top, followed by pineapple tidbits. Spread cranberries over top, then pour in the prepared cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cake cool for 15 minutes before flipping onto a plate.

CRANBERRY/PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, sift dry ingredients together.
• Add vanilla, cranberries, pineapple, eggs, and salad oil.
• Mix well.
• Do not beat.
• Pour mixture into a greased 10 inch tube pan (or 10 cup bundt pan).
• Bake 1 hour or until done.
• Cool and slice.

SLOW COOKER PINEAPPLE-CRANBERRY DUMP CAKE

Steps:

• Combine pineapple and cranberry sauce in the bottom of a slow cooker. Sprinkle cake mix evenly on top. Drizzle butter over the cake mix.
• Cover and cook on Low until a toothpick inserted into the center comes out clean, 3 to 4 hours. Serve warm with whipped cream.

PINEAPPLE CRANBERRY LEMON CAKE

Steps:

• 1. Preheat oven to 350. Spray 13 x 9 inch baking pan with nonstick cooking spray.
• 2. Mix pineapple and cranberry sauce together, stirring until mixed well. and pour into prepared pan. Top with cake mix, spreading evenly. Pour butter over top of cake mix, covering cake mix as much as possible.
• 3. Bake 50-55 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 20 minutes before serving.