Pineapple Spice Cake Recipes

PINEAPPLE SPICE CAKE

Steps:

• 1. Heat oven to 350^. Spray an 9x13-inch cake pan with nonstick cooking spray. Drain crushed pineapple to make 3/4 cup juice. Set aside.
• 2. Combine the cake mix, flour,eggs, oil and pineapple juice. Beat at medium speed for 2 minutes. Stir in pineapple, coconut and nuts with a wooden spoon. Pour into prepared pan.Spread evenly.
• 3. Bake for 35 minutes or until toothpick inserted into center comes out clean and cake is beginning to pull away from sides. Cool completely on wire rack.
• 4. FROSTING: Beat together cream cheese, powdered sugar and cinnamon, add enough orange jelly until of spreading consistency, beating well to blend. Spread over cooled cake..cover and refrigerate cake.

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.

3-INGREDIENT PINEAPPLE SPICE CAKE

Steps:

• Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
• In a large bowl, combine cake mix, drained pineapple, and egg whites/substitute. Mix thoroughly. (Batter will be thick.)
• Transfer to the baking pan, and smooth out the top. Bake for 25 - 30 minutes, until a toothpick or knife inserted into the center comes out clean.

SPICY PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the melted butter in a 9x13-inch baking dish, then sprinkle the brown sugar all around. Arrange the pineapple rings in a single layer in the baking dish, placing a maraschino cherry in the center of each ring. Set aside.
• Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. Beat 1 cup butter and the white sugar with an electric mixer in another bowl until light and fluffy. Beat in the eggs and molasses. Gradually stir the flour mixture into the liquid ingredients, alternating with the hot water and reserved pineapple juice, until just combined. Slowly pour the batter evenly into the prepared pan, being careful not to move the arranged pineapple slices.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool the cake in the pan completely on a wire rack. When the cake is cool, run a paring knife between the cake and the edge of the pan. Cover the cake pan with a plate, and invert it to tip the cake out of the pan and onto the plate.

SPICED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

PINEAPPLE SPICED CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix the oil and sugar together. Add the eggs one at a time, beating after each addition.
• Sift together the dry ingredients. Add dry ingredients to the wet mix. Fold in the pineapple and the walnuts.
• Bake in 3 (8-inch) ring molds ring molds, greased and floured for 35 minutes or 2 (9-inch) greased and floured cake pans for 1 hour. They are done when the center bounces back.
• Rum cream: Put the vanilla bean and milk together in a saucepan, and bring to a simmer. Turn off the flame, and allow to steep for 10 minutes. Whisk the egg yolks and sugar in a bowl until sugar dissolves and mixture is a pale yellow. Stir in the hot milk and rum. Return the custard to the pan over low heat, stirring constantly with a wooden spoon until custard thickens slightly. Strain custard through a chinois. Chill over an ice bath to stop the cooking.
• Candied ginger: Put the ginger in a small saucepan, and add enough water to cover. Bring the pot to a boil. Drain the water, leaving the ginger and refresh with more cold water. Bring to boil again. Follow this step one more time. After the last time, add the simple syrup to the strained ginger and bring to a simmer. Cook for half an hour. Strain the ginger and spread out on a plate to cool. Save the ginger infused syrup for another dessert.
• Assembly: Cut cake into approximately 1-inch slices. Place one slice on a dessert plate and pour a desired amount of rum cream over the slice. Garnish with the candied ginger.

PINEAPPLE UPSIDE-DOWN NUTTY SPICE CAKE

Steps:

• Heat oven to 400 degrees F.
• In a cast iron skillet on medium heat add 6 tablespoons butter, the brown sugar and pineapple juice. Simmer for a few minutes until sugar dissolves then remove from heat. Arrange pineapple slices and cherries in sugar glaze filling in spaces with cherries.
• In a large bowl sift flour, baking powder, salt, cloves, cinnamon and sugar. In a smaller bowl whisk egg, milk, vanilla and remaining butter. Pour wet ingredients over dry and blend until just combined, fold in walnuts. Pour cake batter into the cast iron skillet. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let rest for 5 minutes before turning out onto a platter.

PINEAPPLE CARROT SPICE CAKE

Steps:

• Preheat oven to 350 degrees.
• Generously grease and flour a 9x13 baking pan.
• In large mixer bowl, combine cake mix, pudding mix, cinnamon, pineapple with its juice, water, oil, and eggs; Beat at low speed for 30 seconds.
• Increase mixer to medium speed and beat an additional 1 1/2 minutes.
• Fold in carrots and ½ cup of the pecans.
• Spread batter in prepared pan.
• Bake in 350F oven until wooden pick inserted in center comes out clean, about 40 to 45 minutes. Cool the cake completely.
• Frosting-In large mixer bowl, beat cream cheese and butter until creamy.
• Add powdered sugar, vanilla, and cinnamon; beat just until smooth.
• Spread over cooled cake.
• Sprinkle remaining pecans over top.
• Refrigerate several hours before serving.

EASY PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
• Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
• To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.