PINEAPPLE POUND CAKE
Steps:
- Generously grease and flour a 10-inch, one-piece tube cake pan or Bundt pan.
- Put 3/4 cup of undrained pineapple with its juice in a small bowl; set aside.
- Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.
- In a mixing bowl with an electric mixer, beat the shortening and 1 cup of butter until smooth, about 2 minutes.
- Gradually beat in the sugar and continue beating until the mixture is light and fluffy, or about 3 to 4 minutes.
- Add the eggs, one at a time, beating after each addition. Do not overbeat.
- In a separate bowl, combine the flour and baking powder and blend thoroughly.
- Add one-third of the dry mixture to the creamed mixture and about half of the milk; blend well. Repeat with another third of the flour mixture and the remaining milk; blend well. Beat in the remaining flour mixture just until well blended.
- Add the vanilla extract and the reserved 3/4 cup of undrained pineapple with juice; stir to blend.
- Pour the batter into the prepared tube cake pan.
- Place the cake in the unheated oven. Turn on the oven to 325 F and bake for 1 1/2 hours (do not preheat), or until a long wooden pick comes out clean when inserted into the center.
- Let the cake stand for about 5 minutes in the pan on a rack.
- Run a knife around the edge of the pan to loosen and then carefully remove the cake to a rack.
- Combine 1/4 cup of butter, the confectioners' sugar, and the remaining 1 cup drained pineapple. Pour the pineapple sauce over the cake while it is still hot. Tips
Nutrition Facts : Calories 612 kcal, Carbohydrate 79 g, Cholesterol 149 mg, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, Sodium 83 mg, Sugar 54 g, Fat 30 g, ServingSize 12 servings, UnsaturatedFat 0 g
PINEAPPLE-NUT POUND CAKE
I found this recipe on the box of cake mix years ago. It was one of those recipes that you are always finding on a slip of paper, or you find that coconut wrapper with a recipe on it? Come on, you do it too! This is really good! Something about coconut and pineapple! I used a yellow cake, but you could easily go with a white cake; you may have to use a little lemon extract.
Provided by FLUFFSTER
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°.
- Grease and flour 12-cup bundt cake pan.
- Mix coconut, nuts and margarine or butter; sprinkle in pan.
- Drain pineapple thoroughly, reserving syrup.
- Add enough water to syrup to measure 1 1/4 cups.
- Beat cake mix (dry), oil, pineapple liquid and eggs in large mixer bowl on low speed, scraping bowl constantly, until moistened.
- Beat on medium speed, scraping bowl frequently, 2 minutes.
- Pour batter into pan.
- Spoon pineapple evenly over batter.
- Bake until cake springs back when toughed lightly in center, 40 to 45 minutes.
- Cool 10 minutes; invert on wire rack or heatproof serving plate.
- Remove pan; cool completely.
Nutrition Facts : Calories 495.5, Fat 24.9, SaturatedFat 5.2, Cholesterol 71, Sodium 558.4, Carbohydrate 63.1, Fiber 2.4, Sugar 37.3, Protein 7.1
PINEAPPLE WALNUT CAKE
This cake was actually dubbed "Mexican Wedding Cake", by a family member who used to bring it to family get togethers. I dont think that its an actual mexican recipe, but..Nevertheless it's a scrumptious one.
Provided by chef FIFI
Categories Dessert
Time 55m
Yield 1 9x13 pan
Number Of Ingredients 12
Steps:
- Mix all ingredients well with a mixer until smooth.
- Bake in ungreased 9x13 pan at 350 for 35-45 minutes or until golden.
- Let cool.
- To make frosting mix all ingredients with a mixer 2 to 3 minutes on low.
- Then beat on high for 3 to 4 minutes until creamy.
- Frost.
- Then enjoy!
MAKEOVER PINEAPPLE NUT CAKE
This moist, chunky Makeover Pineapple Nut Cake from our Test Kitchen has even more tangy, tropical flavor than the original from Alice Hofmann, Sussex, Wisconsin. Now she can enjoy it even more often!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, sugar blend and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a 13x9-in. baking pan coated with cooking spray. 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.
Nutrition Facts : Calories 253 calories, Fat 8g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 237mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE POUND CAKE
A pound cake made with pineapple and glazed with pineapple sauce. Unlike most cakes, you will not preheat the oven on this one.
Provided by Evelyn Ivy
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h
Yield 14
Number Of Ingredients 12
Steps:
- Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.
- In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple.
- Pour into 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees F (175 degrees C) and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan.
- To make the glaze: In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.
Nutrition Facts : Calories 499.6 calories, Carbohydrate 61.3 g, Cholesterol 127.8 mg, Fat 26.3 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 14.2 g, Sodium 175.4 mg, Sugar 40.3 g
PINEAPPLE POUND CAKE
Jazz up the basic batter with golden pineapple, red cherries and pecan halves to create this lovely upside-down dessert. "I usually entertain anywhere from 12 to 20 guests, so this moist cake is often on the menu," Joan notes.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving 1 tablespoon juice; set aside (discard remaining juice or save for another use). In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved; add the reserved pineapple juice. Pour into an ungreased 13x9-in. baking dish., Cut pineapple slices in half. Arrange in a single layer in three lengthwise rows, alternating the direction of each row. Place a cherry, cut side up, between each pineapple slice. If desired, place pecan halves around the sides of the dish. Carefully spoon batter over the top and spread gently. Bake at 350° for 40 minutes longer or until a toothpick inserted into the cake in the center comes out clean. Immediately invert onto a serving platter. Cool.
Nutrition Facts :
PINEAPPLE-NUT CAKE
The best cake with canned pineapple you will ever taste. Gets better each day. You can also put pecans on top of the cake.
Provided by Nancy Phillips Chalmers
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking pan.
- Put pineapple, flour, sugar, eggs, baking soda, and vanilla extract into a large bowl. Mix with an electric mixer at medium speed until well blended, about 1 minute. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool slightly while you make the icing, about 20 minutes.
- Mix cream cheese and butter for icing together in a bowl. Add powdered sugar, pecans, and vanilla extract; mix until combined. Spread over warm cake. Refrigerate if not serving immediately.
Nutrition Facts : Calories 497.8 calories, Carbohydrate 79.5 g, Cholesterol 61.7 mg, Fat 18.6 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 7.4 g, Sodium 278.4 mg, Sugar 61.2 g
THE CAKE THAT DOESN'T LAST
This is a very moist, and delicious pineapple banana nut cake. I've had this recipe for about 20 years and no one ever turns it down.
Provided by Jenny Busch
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h45m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
- Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.
Nutrition Facts : Calories 524 calories, Carbohydrate 60.3 g, Cholesterol 39.9 mg, Fat 30.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 35.2 g
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