Pineapple Meringue Cake Recipes

PINEAPPLE MERINGUE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 1 cup sugar, cornstarch, and salt in a large saucepan. Stir in pineapple and juice until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat.
• Place egg yolks in a bowl and gradually stir in 1 cup of hot filling. Add to the mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in lemon juice and keep warm.
• Beat egg whites and cream of tartar for meringue in a bowl until soft peaks form. Beat in remaining 6 tablespoons sugar gradually, 1 tablespoon at a time, on high speed, until stiff peaks form.
• Pour hot filling into the pastry shell. Spread meringue over the filling, sealing edges to crust.
• Bake in the preheated oven until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; then refrigerate for at least 3 hours before cutting.

PINEAPPLE CAKE

Steps:

• Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and pineapple juice, beginning and ending with flour (3 additions of flour and 2 of juice). Fully incorporating after each addition.
• Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
• Place sugar and pineapple juice into a pot over med-high heat. Stir to dissolve sugar and cook until mixture boils. Boil for 1 minute. Cool before use.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
• Place bowl over a pot with 1"-2" simmering water on the stove. Stir constantly with a whisk until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
• Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
• Add freeze-dried pineapple powder and whip until smooth.
• Preheat oven to 200F. Space oven racks out evenly. Line 3 baking sheets with parchment. If your oven only has two racks you can do these in batches.
• Cut off the top and bottom of the pineapple. Using a sharp knife, remove a thin layer of the rind. Using the tip of a vegetable peeler or a melon baller, remove the eyes.
• Cut the pineapple into very thin slices. You should be able to see your knife through them. A mandolin would be ideal for this.
• Pat the pineapple slices dry between paper towels. Carefully transfer to parchment lined baking sheets.
• Bake for 2-3 hours, turning every 30mins, until the slices are lightly browned on the edges and dry to the touch. Remove sheet pans from oven and turn oven off.
• Transfer each slice, carefully, into a crevice of a cupcake tin to create a flower. Return to turned-off oven and leave for another 2-3 hours.
• Carefully remove from cupcake pans.
• Place one layer of cake on a cake stand or serving plate. Drizzle with 1-2 Tbsp pineapple syrup. Top with approximately 2/3 cup of buttercream, spread evenly. Sprinkle 1/4 cup chopped pineapple over top and press gently into buttercream. Repeat with next layer. Place final layer on top and crumb coat the cake. Chill for 20mins.
• Frost the top and sides of the cake and smooth with a bench scraper. Do a swirl on the top and sides using a large offset spatula.
• Apply pineapple flowers with remaining buttercream.

PINEAPPLE MERINGUE CAKE

Steps:

• In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread batter over the bottom of two greased and floured 9-in. round baking pans (batter will be about 1/4 in. thick); set aside., In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over batter; sprinkle with walnuts. , Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool in pans for 5 minutes; loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove cakes from pans; cool completely, meringue side up, on wire racks., In a small bowl, beat cream and vanilla until stiff peaks form. Fold in pineapple. Transfer one cake layer to a serving plate, meringue side up. Carefully spread filling over meringue; top with the remaining cake layer. Store in the refrigerator.

PINEAPPLE MERINGUE CAKE

Steps:

• 1. Cake: Cream shortening; add the sugar and cream this well; then add the egg yolks. Sift dry ingredients together, then add alternately with a mixture of the milk and lemon extract. Pour this blended cake batter in 2 greased layer cake pans.(I cut circles of parchment paper in bottom of pans and then spray the paper before pouring in batter). --- Topping: Beat the egg whites and salt until stiff. Add sugar and lemon extract. Fold in the nuts. Pour this over the unbaked layers and bake at 350^ for 30 minutes. Cool well. --- Pineapple Filling: Fold dry pudding mix and crushed pineapple with the juice into the Cool Whip. Spread between layers and outside of cake, but not the top- unless you want to,of course.

PINEAPPLE MERINGUE CAKE

Steps:

• Make the cake: Heat oven to 350°F. Butter the bottoms of two 8-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside. Sift the cake flour, baking powder, and salt together. Set aside. Beat the butter and 1/2 cup granulated sugar together, using a mixer set on medium-high speed, until fluffy. Add the egg yolks and beat until combined. Reduce mixer speed to low, add 1 teaspoon vanilla, the flour mixture, and milk and beat until the batter is smooth. Divide the batter between the prepared pans and set aside. Beat the egg whites in a large, clean bowl, using a mixer set on medium high speed, until thick and triple in volume. Add 1 teaspoon vanilla and gradually add the remaining 1 cup of granulated sugar. Increase speed to high and beat until stiff peaks form. Spread the meringue over the batter in the pans and sprinkle with pecans. Bake until golden and a wooden skewer inserted into the cake comes out clean, 30 to 40 minutes. Cool cakes completely, in their pans, on a wire rack.
• Assemble the cake: Beat the heavy cream, confectioners' sugar and remaining 1 teaspoon vanilla together to stiff peaks. Fold in the pineapple. Place one cake layer - meringue-side down - on a cake plate. Spread the cream filling over the cake and top with the remaining layer, meringue-side up. Refrigerate until ready to serve.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4.
• For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
• Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
• Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

PINEAPPLE MERINGUE PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice. Keep warm., For meringue, in a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour hot filling into crust. Spread meringue over hot filling, sealing edge to crust., Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers.