CARAMEL PINEAPPLE CAKE
When guests serve this cake, no one ever guesses it's low-fat. The lemon yogurt and pineapple add moistness missing in many reduced-fat cakes. It's scrumptious topped with caramel sauce. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.
Nutrition Facts :
PINEAPPLE SPONGE CAKE
This cake is great for any occasion even birthdays and special occasions. This is one of my mother's favorite special occasion cakes.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift the cake flour and baking powder together.
- Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).
- With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).
- Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.
- Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 42.1 g, Cholesterol 86.2 mg, Fat 4.2 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 1.9 g, Sodium 159.9 mg, Sugar 26.5 g
PINEAPPLE-CARAMEL SPONGE CAKES
Want the flavor of pineapple-upside-down cake without the heat and hassle of turning on the oven? Whip up Lynn Mahle's delicious no-bake dessert. Only four ingredients make it a fuss-free winner for the Quincy, Florida reader!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2-3 minutes or until heated through, stirring occasionally. , Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately.
Nutrition Facts : Calories 355 calories, Fat 9g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 376mg sodium, Carbohydrate 66g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL PINEAPPLE UPSIDE DOWN CAKE
Moist butter cake, with a melt in your mouth caramel topping and caramelized pineapples and cherries. One of my favorite cakes of all times!
Provided by TwinGodesses
Categories Dessert
Time 55m
Yield 1 1/4 sheet cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper.
- In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside.
- In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla.
- Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries.
- Pour cake batter over caramel and fruit.
- Bake for about 45 minuets or until inserted toothpick comes out clean.
- Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake.
- Place cake onto desired dish and serve. Refrigerate leftovers.
PINEAPPLE-CARAMEL SPONGE CAKES RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 4
Steps:
- In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2 to 3 minutes or until heated through, stirring occasionally. Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately.
PINEAPPLE SKILLET SPONGE CAKE
This is yet another recipe from my dear departed Mother's "new" BH&G Cookbook published in 1937. (I've submitted a couple of others from this treasure.) I've only made it in cast iron so cannot say whether or not another type skillet would work as well. This cake is FABULOUS! That's all I can say!! It is the only cake I've ever made from scratch and I'm still fascinated by the fact that sponge cakes rely solely on the eggs for leavening. Not only is it delicious, but it has a beautiful presentation. LOL! I just asked my DH if he had any comments and he said, "divide equally and share fairly with others"! Thank goodness we don't have any children, the way we act about it!! Sure hope someone else enjoys as well...let me know so I won't think we've gone bonkers :)**
Provided by 1TexasLizard
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Topping: In a heavy 8" ovenproof skillet (cast iron) melt butter and add brown sugar.
- Arrange pineapple slices over mixture; place nut meats between slices and place a cherry in the center of each slice.
- Pour following batter over.
- Batter: Beat egg yolks until thick and lemon colored, add 1/2 cup of sugar, and continue beating.
- Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder.
- Beat well and fold in egg whites.
- Pour over pineapple in skillet and bake in a moderate oven (325 degrees) 45 minutes.
- Cool, run knife around edge to loosen, and turn out on a large platter, pineapple side up.
- If desired, serve with whipped cream.
PINEAPPLE-CARAMEL SPONGE CAKES
This is a delicious, no bake, 4 ingredient dessert with the flavor of a pineapple upside down cake. A Simple & Delicious recipe.
Provided by Judy W
Categories Fruit Desserts
Time 10m
Number Of Ingredients 4
Steps:
- 1. In a small saucepan, combine pineapple & caramel topping. Cook over medium heat for 2-3 minutes or until heated through, stirring occasionally.
- 2. Place sponge cakes on dessert plates. Top each with a scoop of ice cream & 1/4 cup pineapple sauce.
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CARAMELISED PINEAPPLE SPONGE CAKE - A SHOW …
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Cuisine FrenchCategory DessertServings 8Estimated Reading Time 3 mins
- Preheat the oven to 170°C. Grease the fluted edge of a 10", loose bottomed flan dish with some butter. Spread the caramel over the bottom of the tin with a spoon.
- Drain the pineapple and set aside the juice for later. Cover the layer of caramel with 7 pineapple slices, or as many as you can fit on.
- In a large bowl, cream together the butter and the sugar. Beat in the eggs one at a time - don't worry if it curdles a little, the flour will fix it.
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- Sift 1/2 cup sugar and flour together 3 times; set aside. Beat egg yolks at high speed of an electric mixer 3 minutes or until thick and pale. Add coconut extract; beat at medium speed 3 minutes or until thickened. Set aside.
- Beat egg whites, cream of tartar, and salt at high speed of electric mixer until foamy. Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
- Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in carefully. Fold egg yolk mixture and vanilla into egg white mixture.
- Coat the bottom of a 10-inch tube pan with cooking spray. Pour batter into prepared pan, spreading evenly. Bake at 350° for 45 to 50 minutes or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan. Place cake on a serving plate.
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