Butter Cake With Pineapple Whipped Cream Frosting Recipes

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 DREAM CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of an 11x13-inch pan with oil or butter, or line with parchment paper.
• In a large bowl, beat the cake mix, water, butter, and eggs on low speed for 30 seconds. Increase the speed to medium and beat for 2 more minutes.
• Add the sour cream and crushed pineapple to the batter and mix until combined.
• Pour the batter into the prepared pan. Bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
• Meanwhile, prepare the whipped topping. Whisk the pudding and drained crushed pineapple until combined. Gently mix in the whipped topping.
• Spread the whipped cream frosting over the cooled cake. Chill for 30 minutes before serving. Slice and enjoy!

BUTTER CAKE I

Steps:

• Preheat oven to 350 degrees. For cupcakes: Line a standard muffin tin with paper liners. Set aside. For cake layers: Cut a long sheet of parchment or waxed paper into two 9-by-13-inch rectangles to line the bottom of two 9-by-13-inch baking pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside. (Alternatively, if you have only one pan, set aside second piece of parchment paper to bake one layer at a time.)
• Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. With the mixer on low speed, add the flour mixture in three batches, alternating with two batches of milk. Stir with a rubber spatula until the batter is evenly blended.
• For cupcakes: Pour batter into lined cups, filling each two-thirds full. (You will have batter left over for additional batches; set aside.) For cake layers: Pour 2 3/4 cups batter into each prepared pan. Smooth the top of each layer with a small offset spatula.
• Bake until a cake tester inserted into centers comes out clean, 15 to 18 minutes for cupcakes, 20 to 25 minutes for layers.
• Let layers or cupcakes cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cake layers or cupcakes to remove from pans (peel off parchment from cake layers). Reinvert, and let cool completely on racks. Wrap in plastic wrap, and refrigerate until ready to decorate.
• For cupcakes (or cake layers, if baking in two batches): Repeat with remaining batter, lining muffin tin (or baking pan) when cooled.

PINEAPPLE CREAM CHEESE FROSTING

Steps:

• Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

BUTTER CAKE WITH PINEAPPLE WHIPPED CREAM FROSTING

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.

PINEAPPLE CAKE WITH WHIPPED CREAM FILLING/FROSTING

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.