Cream Cheese Pineapple Frosting Recipes

DAVID'S FAVORITE CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
• In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
• Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
• For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
• To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.

DOLE WHIP PINEAPPLE CREAM CHEESE BUTTER FROSTING RECIPE

Steps:

• TIP: THIS FROSTING IS BEST WHEN MADE THE DAY BEFORE! This will allow the little dried bits that didn't get ground up to become soft and re-hydrated into pineapple bits. For the Freeze Dried Pineapple: Pour pineapple into a blender and pulse until the pineapple pieces are in powder form. For the Dole Whip Pineapple Cream Cheese Butter Frosting Recipe: In a large mixing bowl, add the butter and cream cheese. Mix until smooth. Add pineapple powder and pineapple flavor. Mix until incorporated. Add confectioners' sugar 1 cup at a time, mixing between each addition. Once all the sugar is incorporated mix on medium high until frosting is light and fluffy (about 3 minutes). If you're not using the frosting immediately, store frosting in the refrigerator in an airtight container (up to a week). When ready to use, scoop frosting into a large mixing bowl, let the frosting come to room temperature. Using the paddle attachment cream the frosting until it becomes light and fluffy.

CREAM CHEESE PINEAPPLE FROSTING

Steps:

• In a large bowl, mix softened cream cheese with whipped topping, confectioners sugar and vanilla. Mix well and frost cake with this mixture. Spread pineapple pie filling over frosting, sprinkle with coconut and chopped nuts. Enjoy!

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.

PINEAPPLE CREAM CHEESE FROSTING

Steps:

• Blend cheese and butter together thoroughly.
• Add remaining ingredients and whip till light and fluffy.

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degree F. Grease a 9X13-inch baking pan.
• In a large bowl, whisk together flour, baking soda and salt. Set aside.
• In another bowl, combine together sugar, eggs, vanilla and crushed pineapple with liquid. Add this mixture to the flour mixture and mix well to blend. Stir in nuts.
• Pour batter into prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan on a wire rack.
• Prepare icing by beating together cream cheese, butter, confectioner's sugar and vanilla until smooth. Spread over cake and sprinkle top with nuts.
• Serve and enjoy!

PINEAPPLE CUPCAKES WITH PINEAPPLE CREAM CHEESE FROSTING

Steps:

• Prepare cake batter and blend dry pudding mix into batter. Fold in pineapple. Spooning batter into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.
• Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.
• Frost cupcakes with frosting. Sprinkle with toasted coconut.

CREAM CHEESE PINEAPPLE PUDDING/FROSTING

Steps:

• Mix pudding with 1 cup milk, and softened cream cheese, and mix on low with electric mixer until blended.
• Stir in pineapple, then fold in cool whip.
• Frost a yellow or white cake and keep refrigerated. So yummy!

EASY 4-INGREDIENT PINEAPPLE FROSTING

Steps:

• Gather the ingredients.
• Place a mesh sieve over a bowl and, from the canned pineapple, strain the pineapple juice into the bowl. Set the juice aside.
• Measure 6 tablespoons (about 1/3 cup) of crushed pineapple into a small bowl and set aside. Refrigerate or freeze any remaining crushed pineapple and juice for another use, if desired.
• Add butter to a large bowl. Using an electric mixer , cream the butter until smooth and pale.
• Gradually beat in the confectioners' sugar. Continue beating until light and fluffy.
• Stir in the 6 tablespoons of crushed pineapple and just enough of the reserved pineapple juice to make it spreadable. Beat to blend thoroughly.
• Spread over cake layers or cupcakes. If desired, add more crushed pineapple and spoon the mixture over a Bundt cake.