Pineapple Cake Iii 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.

CARROT PINEAPPLE CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.
• In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don 't worry about filling them too full, as this cake does not rise very much.
• Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.

PINEAPPLE CAKE III

Steps:

• Mix together flour, salt, sugar, eggs, soda, and oil. Stir in pineapple with juice and nuts. Pour batter into a greased and floured 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until cake tests done. Cool completely on a wire rack.
• Blend together cream cheese, butter or margarine, confectioners sugar, and vanilla. Frost the cooled cake.

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.