Pineapple Cake With 7 Minute Frosting Recipe 445

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PINEAPPLE CAKE WITH COCONUT FROSTING



Pineapple Cake with Coconut Frosting image

A rich white cake full of pineapple flavor and a hint of coconut.

Provided by Mary Younkin

Categories     Dessert

Time 3h3m

Number Of Ingredients 19

14 ounce can pineapple tidbits (drained)
4 eggs
2 cups sugar
¼ cup canned coconut milk
½ cup butter (melted)
1 teaspoon vanilla extract
2½ cups all-purpose flour *
2½ teaspoons baking powder
½ teaspoon kosher salt
1½ cups brown rice flour
⅔ cup potato starch
⅓ cup tapioca starch
1 teaspoon xanthan gum
16 ounces cream cheese (room temperature)
3 cups powdered sugar
½ cup canned coconut milk
1 teaspoon vanilla extract
1 tablespoon dark rum (optional or 1/2 teaspoon coconut extract (optional))
1 cup sweetened coconut (for topping (toasted, if desired))

Steps:

  • Preheat the oven to 350°F. Grease and flour (2) 8-inch or 9-inch round pans. Place the pineapple chunks in a blender or food processor and puree until smooth, without any chunks. In a large mixing bowl, beat the eggs and the sugar until smooth. Stir in the coconut milk, melted butter, and vanilla. Add the flour, baking powder, and salt, stir to combine. Add 1 cup of the pureed pineapple and stir once more.
  • Divide the batter between the prepared pans. Bake 35-38 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pans for 15 minutes, before inverting the cakes over a wire rack. Let the cakes cool completely.
  • Place the cream cheese in a large mixing bowl and beat with an electric mixer until smooth. Add half the powdered sugar and beat to combine. Add the remaining sugar and beat again. Add the coconut milk and the vanilla, beat to combine and then taste the frosting. Adjust the sugar as desired, and add a tiny splash of rum, if you would like.
  • Place one layer of the cake on a plate, top with 1/3 of the frosting, smoothing it gently across the cake, almost to the edge. Gently place the second cake over the frosting layer. (I like to place the first cake upright and then flip the second cake over, so that the tops are facing in and the bottom is on top providing a nice flat layer.) Scoop the remaining frosting onto the top cake and gently spread it across the cake. Sprinkle with coconut, if desired, and chill in the refrigerator until ready to serve. Enjoy!

Nutrition Facts : Calories 760 kcal, Carbohydrate 108 g, Protein 9 g, Fat 34 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 136 mg, Sodium 386 mg, Fiber 2 g, Sugar 81 g, UnsaturatedFat 9 g, ServingSize 1 serving

EASY PINEAPPLE CAKE



Easy Pineapple Cake image

Quick and easy pineapple cake recipe with cake mix, homemade with simple ingredients. Topped off with whipped cream, coconut. Soft, moist, fresh, tropical!

Provided by Abeer

Categories     Dessert

Time 40m

Number Of Ingredients 6

4 Eggs (Large)
1/3 cup Oil
1 can Crushed pineapples (20 oz. can, Unsweetened)
1 box Yellow cake mix
2-3 cups Whipped cream (Or Cool Whip)
1/4 cup Shredded coconut (For sprinkling on top of the cake)

Steps:

  • In a large mixing bowl, add eggs, oil, crushed pineapples and mix until smooth.
  • Add cake mix and mix until just combined.
  • Pour batter in a greased and floured rectangle cake pan (Dimensions: 9x13) and spread it evenly with a spatula.
  • Bake at 350 degrees for 30-40 minutes or until an inserted toothpick in the center comes out clean.
  • Allow the cake to cool down completely.
  • Then, spread whipped cream on top.
  • Sprinkle coconut.
  • Slice and enjoy!

Nutrition Facts : Calories 269 kcal, Carbohydrate 37 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 62 mg, Sodium 340 mg, Sugar 20 g, ServingSize 1 serving

PINEAPPLE LAYER CAKE



Pineapple Layer Cake image

"My mother had a large family to care for and not a lot of spare time for fixing fancy desserts. But somehow she regularly found a way to bake this cake for us," recalls Debbie Norling of Harris, Minnesota. "These days, I make it for Mom, as well as my family. It's still a treat!"

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 23

1/2 cup shortening
1-2/3 cups sugar
3 large egg yolks, room temperature
1 large egg, room temperature
1/2 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups buttermilk
FILLING:
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple
1 tablespoon butter
1 teaspoon lemon juice
SEVEN-MINUTE FROSTING:
1-1/2 cups sugar
2 large egg whites, room temperature
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely. , For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside., Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top.

Nutrition Facts : Calories 476 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 418mg sodium, Carbohydrate 90g carbohydrate (63g sugars, Fiber 1g fiber), Protein 5g protein.

BEA'S PINEAPPLE CAKE W/SEVEN MINUTE ICING



Bea's Pineapple Cake w/Seven Minute Icing image

We LOVE the wonderful pineapple flavor of this cake. And while it's true that the icing could more accurately be called "12-15 Minute Icing", it's well-worth every second.

Provided by Bea L.

Categories     Fruit Desserts

Number Of Ingredients 15

1 box pineapple or yellow cake mix*
1 1/4 c buttermilk
4 eggs, less whites from 2 eggs (save 2 egg whites for icing)
1/2 c sugar
1/2 c oil
1 tsp pure vanilla extract
TOPPING BETWEEN LAYERS:
2 20 oz cans crushed pineapple, undrained
3/4 c granulated sugar
SEVEN-MINUTE ICING:
2 egg whites
1 1/2 c granulated sugar
2 Tbsp white corn syrup (like karo)
1/3 c cold water
1 tsp pure vanilla extract

Steps:

  • 1. CAKE: DO NOT FOLLOW CAKE BOX INGREDIENTS. Preheat oven to 350. Grease & flour three 9" cake pans. (I have also used 8" pans as well as a 9x13 sheetcake pan). Mix together the cake mix along with the buttermilk, 2 whole eggs and 2 egg yolks, sugar, oil and vanilla. (* Or make your own scratch cake). Mix with electric mixer on medium for 2 1/2 to 3 minutes. Pour into prepared cake pans. Bake at 350 for 30-40 minutes or until they test done. Leave in pans for 10 minutes then turn out.
  • 2. TOPPING: Once you get your layers in the oven, pour the pineapple (juice & all) into an appropriate size saucepan. Add the 3/4 cup sugar, mix well & cook on med-low, stirrring occasionally, until layers are done. Turn burner off but leave saucepan on burner so it'll stay warm. *SEE STEP #7.
  • 3. ICING: Put your water in the bottom of the double boiler and start the water boiling. In the top of a double boiler, combine the 2 remaining egg whites, the 1 1/2 cups sugar, 2 TBSP syrup and 1/3 cup "cold" water. Using an electric hand mixer, beat for 2 minutes. Now place the top of double boiler into the bottom and still using the hand mixer, beat continuously for 7 to 8 minutes. The icing should be getting very stiff by now. Once you have done this for at least 7 minutes, remove from heat & add in the 1 tsp of vanilla & continue beating for an additional 2 to 3 minutes or until icing is very stiff, thick and shinny.
  • 4. TO ASSEMBLE: Put one cake layer on cake plate. Punch several holes into layer, pour a third of pineapple topping over layer then spread on a fourth of icing and repeat with the second layer. Place last layer on top and pour last third of topping over layer. Ice top & sides with icing. Note: make sure you have about half the icing left for the top & sides.
  • 5. TIP: I was told that by cooking the pineapple will prevent it from turning the icing dark after a few hours.
  • 6. IMPORTANT: this cake is better to be eaten the day of baking. The icing seems to break down the next day so please don't make this cake a day in advance. It'll be good but certainly not as pretty. Also, I recommend leftovers be kept in a cool place or refrigerated.
  • 7. *PLEASE NOTE: Some cans of pineapple have more juice than others so go ahead and follow step #2 but before you put the pineapple on the layers you may want to drain the pineapple but reserve the juice in case you need to add some of the juice. You don't want it dry nor do you want it soggy so use your own judgement. You can use only one 20 oz can of pineapple but cut the sugar amount to 1/2 cup or less. You can also substitute equal amounts of Splenda for sugar.
  • 8. *****BUTTERMILK SUBSTITUTE:***** 1 Tbsp lemon juice or white vinegar and enough milk to equal 1 cup or whatever the amount is needed for your recipe. Stir virgorously and let stand for 5 minutes.
  • 9. Either of these mixes will work just fine. Or you can make your own scratch cake.

PINEAPPLE CAKE WITH 7-MINUTE FROSTING RECIPE - (4.4/5)



PINEAPPLE CAKE WITH 7-MINUTE FROSTING Recipe - (4.4/5) image

Provided by Nana_CAM

Number Of Ingredients 6

2 egg whites
1 1/2 cup sugar
1 Tablespoon light corn syrup
1/2 cup water
Pinch of salt
1 1/2 tsp. vanilla

Steps:

  • Make Melba's Cake. When cool, poke holes in the cake and pour a can of crushed pinapple and some shredded coconut over the cake; ice with the following 7-minute frosting. In a double boiler, mix egg whites, sugar, corn syrup, water and salt; beat rapidly over boiling water, for 7 minutes or until stiff, glossy peaks form. Add vanilla, mixing to blend well.

MOMS PINEAPPLECAKE WITH 7 MINUTE FROSTING



moms pineapplecake with 7 minute frosting image

My mom use to make this cake and it was so moist and good.It was my brother's favorte and mom would also make this for his birthday.

Provided by melissa snyder

Categories     Cakes

Time 3h

Number Of Ingredients 21

1/2 c shortening
1 2/3 c sugar
3 egg yolks
1 egg
1/2 tsp vanilla
2 1/2 c cake flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/4 c butter milk
1/2 c sugar
3 Tbsp cornstarch
1/2 tsp salt
1 can(s) crushed pineapple 8oz
4 Tbsp butter
1 tsp lemon juice
1 1/2 c sugar
2 egg whites
1/3 c water
1/4 tsp cream of tartar
1 tsp vanilla

Steps:

  • 1. cake-in large bowl,cream shortening,and 1-2/3 cups sugar until light and fluffy.add the three egg yolks and one whole egg one add a time beating after each addition.beat in vanilla.combine flour,salt,baking powder and baking soda add to cream mixture alternately with buttermilk beating will after each addition.pour into 2 9inch round greased and floured cake pans bake 30 to 35 minutes.insert toothpick in center if it comes out clean its done.cool for 10 minutes the take out of pan and cool on rack.
  • 2. Filling-in large saucepan combine sugar,cornstarch,and salt.drain pineapple reserving the juice.add pineapple to pan add water to the juice and measure 3/4 cup and add to mixture.mix well.bring to a boil over a medium heat .cook and stir for 2 minutes remove from heat and add butter and lemon juice.
  • 3. Frosting-in heavy saucepan combine the 1/2 cup sugar ,the egg whites,and the gream of tarter and water over low heat.with hand mixer beat on low speed for 1 minute.continue beating on low over low heat until frosting reaches 160 degrees or for about 8 to 10 minutes.pour into a bowl,add vanilla.beat on high until frosting froms stiff peaks,about 7 minutes set aside.set aside a 3rd of the filling.spread the rest between the layers.spread the rest rest on the top layer in a four inch circle,then frost with 7 minute frosting.

OLD FASHIONED PINEAPPLE CAKE RECIPE



Old Fashioned Pineapple Cake Recipe image

Follow our complete, step-by-step, photo illustrated instructions to make this homemade, Old Fashioned Pineapple Cake Recipe. We make the layers from scratch, and the frosting from scratch. I think you'll love the old fashioned frosting on this one.

Provided by Steve Gordon

Categories     Desserts

Time 1h20m

Number Of Ingredients 7

2-4 Yellow Cake Layers
1 can Evaporated Milk (large)
1 cup Granulated Sugar
3 Egg Yolks
½ cup Butter
1 teaspoon Vanilla Extract
1 can Crushed Pineapple, (20oz) drained

Steps:

  • In a medium sauce pot, add the following ingredients.
  • Add milk.
  • Add sugar.
  • Add egg yolks.
  • Add butter.
  • Add vanilla.
  • Place sauce pot on a COLD burner, then turn heat on to medium.
  • Cook, stirring constantly to avoid making scrambled eggs, until thick, about 12 minutes.
  • Add the drained crushed pineapple, stir together.
  • Spread frosting between layers, on top, and sides.
  • Enjoy

EASY 4-INGREDIENT PINEAPPLE FROSTING



Easy 4-Ingredient Pineapple Frosting image

Our pineapple frosting is made with crushed pineapple and makes enough for a two-layer cake. You can also halve the recipe and use it to top a Bundt cake.

Provided by Diana Rattray

Categories     Dessert     Condiment

Time 15m

Yield 16

Number Of Ingredients 4

6 tablespoons crushed pineapple, well-drained, juice reserved
4 ounces (1/2 cup) unsalted butter
4 cups confectioners' sugar , sifted
1 to 2 tablespoons pineapple juice

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.

Nutrition Facts : Calories 162 kcal, Carbohydrate 29 g, Cholesterol 15 mg, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, Sodium 1 mg, Sugar 28 g, Fat 6 g, ServingSize Serves 16, UnsaturatedFat 0 g

PINEAPPLE CAKE



Pineapple Cake image

This Pineapple Cake is the perfect tropical dessert for summer! Dried pineapple flowers adorn this pineapple infused cake with fresh pineapple and pineapple buttercream.

Provided by Olivia

Categories     Dessert

Time 2h35m

Number Of Ingredients 16

2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter (room temperature)
1 1/2 cup granulated sugar
3 large eggs (room temperature)
1 tsp vanilla
1 cup pineapple juice or pineapple concentrate (room temperature)
5 large egg whites
1 1/2 cups granulated sugar
1 1/2 cups unsalted butter (cubed, room temperature)
7 Tbsp freeze-dried pineapple powder (40g, 6.4oz)
1/2 cup pineapple juice
1/2 cup granulated sugar
1 large pineapple (peeled, sliced very thin)
1/2 cup chopped pineapple (fresh or canned (drained))

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.

Nutrition Facts : Calories 699 kcal, Carbohydrate 91 g, Protein 7 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 144 mg, Sodium 148 mg, Fiber 2 g, Sugar 69 g, ServingSize 1 serving

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