pineapple cake

Homemade Pineapple Cake is sweet, moist, and full of pineapple pieces!

Easiest Ever Pineapple Cake

sugar

flour

baking soda

pineapple (with juices)

eggs

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.

Tender pineapple cake with a delicious glaze topping

Pineapple Sheet Cake

Cups Sugar

Cups All-Purpose Flour

Cup Vegetable Oil

Large Eggs

can Crushed Pineapple with juice

Baking soda

Vanilla

Salt

Cup Sugar

Cup Butter

Cup Evaporated Milk

Cup Sweetened Shredded Coconut

Cup Pecans (Chopped)

Preheat oven to 375 degrees F. Grease a 15x10x1 inch pan.

In a medium mixing bowl, mix together cake ingredients until  smooth. Pour into prepared pan.

Bake 20-24 minutes, until a toothpick comes out clean.

Meanwhile, make icing; Combine sugar, butter, and evaporated milk and boil. Reduce heat and simmer 10 minutes. Add coconut.

Pour icing over hot cake. Spread pecans on top. Cool and serve.

This Pineapple Cake recipe is made from scratch with crushed pineapple and topped with cream cheese whipped cream for a light but decadent treat!

Pineapple Cake

sour cream

vanilla extract

baking powder

salt

all purpose flour

pineapple

whipped cream

Preheat oven to 350 degrees F and lightly grease a 9x13&quot; baking dish.

In a large bowl, whisk together the oil, sour cream and sugar.

Add eggs and vanilla and whisk until smooth.

Whisk in baking powder, baking soda and salt until completely combined.

Whisk in flour until just incorporated. Slowly stir in pineapple with a spatula.

Pour batter into prepared pan and bake for 30-40 minutes, covering the cake with foil at 20-25 minutes if darkening quickly (once your cake is light golden brown, you want to cover it to prevent further browning)

Let cake cool to room temperature before serving with sweetened whipped cream and toasted coconut if desired.

It is SO easy to make this delicious, moist and fluffy pineapple upside down cake. One bite of this cake will have you hooked!

Pineapple Upside Down Cake

unsalted butter (melted)

brown sugar ((110 grams))

pineapple slices (drained)

Maraschino cherries (stems removed)

all-purpose flour ((180 grams))

½ tsp baking powder

½ tsp kosher salt

unsalted butter ((1 stick) room temperature)

sugar ((150 grams))

eggs (room temperature)

tsp vanilla extract

sour cream (room temperature)

milk (room temperature (80 milliliters))

Preheat the oven to 350F.

Pour melted butter into a 9-inch round 2-inch-deep pie dish. Swirl to coat the bottom and up the sides of the dish. Sprinkle brown sugar evenly over the bottom of the dish.

Pat pineapple slices with a towel to remove excess liquid. Place one slice in the center of the dish. Arrange 6 more around it. If you’d like, cut 3 more slices in half and arrange them around the sides of the dish. Place a cherry in each slice’s center and fill in any other gaps between slices.

For the Topping:

In a medium bowl, whisk together flour, baking powder, and salt.

In a large liquid measure cup, whisk together sour cream and milk.

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat butter until creamy. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating until well combined before adding the next. Beat in the vanilla.

Beating on low speed, add a third of the flour, mixing just until combined. Add half of the sour cream mixture, beating just until combined. Continue alternating with the remaining flour and sour cream mixture.

Pour the batter into the pie dish and carefully spread to the edges of the pan.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. You may want to cover with foil after 30 minutes if the cake is already golden brown.

Cool the cake on a wire rack for 15 minutes. Place a cake plate or stand over the top of the cake and carefully invert. Cool for another 20 minutes or completely before serving.

For the Cake:

https://www.youtube.com/watch?v=3kcETZI_BUU&lc=UgwFHbzkuAts_sw6S8N4AaABAg

How to Make Pineapple Upside Down Cake
Full Recipe:  https://preppykitchen.com/easy-pineapple-upside-down-cake/

This delicious pineapple upside down cake is beyond easy and it plops out of the pan fully decorated!!! My take on this classic has a lots of crunchy pecans that candy themselves in the oven, and a healthy drizzle of rum in the batter and caramel.

Those ultra-sweet candied cherries it's usually paired with just don't do it justice though. I've subbed them out for lots of pecans to add texture and some great depth of flavor. If you're not a pecan fan, walnuts work great in this cake too! The batter is light and fluffy but super moist, especially with all that caramel baked in.

If you don't have sour cream sub in yogurt! And remember not to over-fill the pan!

How to Make Pineapple Upside Down Cake

Recipe video above. Bringing back the retro classic! You will love everything about this cake. The sticky, caramelised pineapple and cherry topping. The ultra-tender and moist vanilla cake. How it&#039;s studded with pineapple bits inside. And how we use some of the pineapple juice to flavour the cake. Because why would we waste it??

- 18+ maraschino cherries ((Note 2))

unsalted butter (, melted)

brown sugar

tsp baking powder

tsp baking soda ((sub 1 tsp baking powder))

tsp salt

milk (, full

pineapple juice (,

sour cream (, full fat (sub plain yogurt))

tsp vanilla extract ((or essence))

115 grams/ 1 stick butter (, unsalted, softened (to 18C/64F, Note 3))

white sugar

eggs (, at room temperature (Note 4))

pineapple (, chopped (Note 1))

Preheat oven to 180°C/350°F (160°C fan).

Dry fruits: Line a tray with paper towels or a tea towel, then place pineapple and cherries on. Pat dry with paper towels.

Butter: Pour melted butter into a 23cm/9&quot; cake pan at least 5cm/2&quot; deep. (Not springform, as they&#039;ll leak.) Brush butter up the sides.

Brown sugar: Sprinkle sugar over the base, roughly spreading it out (use the brush).

Arrange pineapple: Place one pineapple ring in the centre, then surround with either halved pineapple rings (as pictured), or whole ones.

Decorate with cherries as desired. Most people just put them in the middle of the pineapple rings.

Press cherries and pineapples down firmly so they are in direct contact with the base of the cake pan - so you get vibrant red and yellow colour pops at the end, not tarnished by caramel. (Note 5)

Pineapple decorative top:

Flour Mixture: Whisk flour, baking powder, baking soda and salt in a bowl.

Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl.

Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy.

Eggs: Add eggs one at a time, beating for 20 seconds in between.

Add Flour Mixture then Milk Mixture, alternating: Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix. Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover pineapple pieces.

Fill pan: Spread batter over pineapple layer, smooth and level the surface.

Bake: Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the centre comes out clean.

Batter:

Cool 20 minutes: Remove cake from oven and leave inside pan to cool for 20 minutes.

Flip! Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly. Voila!

Cool completely before serving.

Turning out cake:

This cake can easily be baked in a muffin tin for portion-conrolled servings.

Easy Pineapple Yogurt Cake

(8 ounces) crushed pineapple

container (5.3 ounces) low-fat pineapple yogurt (I used Chobani)

lemon

Heat the oven to 350F degrees. Spray a 9-inch round cake pan with non-stick spray.

Mix all ingredients in a medium-sized bowl and pour or spoon in the prepared cake pan.

Bake for 25 to 30 minutes. Use a wooden skewer to test doneness; remove it when the skewer is free of gummy batter and tests clean.

Cool cake on a wire rack before slicing.

Hummingbird Bundt Cake is a fun twist on a classic southern cake recipe. This moist cake is stuffed with bananas, pineapple and pecans. So delicious with a cream cheese glaze.

Hummingbird Bundt Cake

all-purpose flour

cinnamon

vegetable oil

vanilla

pineapple ((with liquid))

pecans ((chopped))

bananas ((about 2 large bananas))

cream cheese ((softened))

heavy cream

Preheat oven to 350 degrees.

Using a whisk, mix the dry ingredients in a large mixing bowl.

Add in the eggs, oil, vanilla and pineapple. Stir until well combined, scraping the edges of the bowl as needed.

Mix in bananas and pecans.

Grease a bundt cake pan with shortening, then dust it with flour. Pour batter into the pan and bake for 60-65 minutes or until a toothpick inserted into the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a plate to cool completely.

Make the cake:

Using a hand mixer, cream the cream cheese until smooth.

Add the powdered sugar and vanilla extract. Mix well.

Add the heavy cream, one tablespoon at a time and beating between each addition, until the glaze is the consistency you'd like.

Drizzle the glaze over the cooled cake and sprinkle with additional pecans if desired.

Make the Glaze:

This super moist and buttery pineapple cake is sure to make your family and friends very happy.  Once you see how easy it is to create this delicious cake you&#039;ll be making it all the time!

Pineapple Butter Cake

unsalted butter

lemon zest

Confectioners sugar

Preheat oven to 350 F&nbsp;

Butter a 9” round cake pan (use parchment in the bottom of the pan for easy removal after baking)

In a large frying pan over medium heat, melt the butter, reserve 6 tbs for later. Add the pineapple and cook for about 10 minutes.  **do not use any of the juice from the pan only the pineapple

In a small bowl mix together flour, salt and baking powder.

In a large bowl beat the whole eggs and egg yolks until blended.

Add the reserved melted butter, sugar, vanilla and lemon zest.

Stir in flour and pineapple.

Spoon into prepared pan, smoothing the top.

Bake until cake is browned, 30-35 minutes.

Transfer to a wire rack to cool in pan for 5 minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.

Before serving

Dust with confectioners sugar

You'll love my easy, delicious, and quick pineapple upside down cake with crushed pineapple. It's made with a boxed yellow cake mix and double the pineapple in 30 minutes!

Pineapple Upside Down Cake with Crushed Pineapple

box yellow cake mix,

butter, melted

light brown sugar

Preheat oven to 350 degrees (325 for dark or nonstick pan)

Spray 2 8&#8243;x3&#8243; cake pans with non-stick spray and set aside. Open and drain both the pineapple tidbits and crushed pineapple in a colander, reserving 1 cup of juice for the cake mix.

In a microwave safe bowl or pot on the stove melt butter and add in brown sugar and vanilla. Place on stovetop over low-medium heat and stir for a minute or two until the brown sugar is well incorporated.

Immediately pour the butter and brown sugar mixture evenly into the bottom of the cake pans.

Next begin scooping the drained crushed pineapple on top of the brown sugar mixture in the bottom of both cake pans and carefully spread. Top with pineapple tidbits.

In a large mixing bowl, prepare cake mix as directed on the box. The only exception is that you will use pineapple juice instead of water. Once prepared, pour cake batter evenly into the two cake pans, ensuring all the pineapple is covered.

Bake in preheated oven for 25-35 minutes or until cakes are a light golden brown and a toothpick inserted into the center comes out clean.

Let cakes cool for 10 minutes in pan on a cooling rack. Next, place a plate or serving platter upside down on top of the cake pan and carefully turn over.

If desired, garnish the top of the cake with maraschino cherries that have been drained, cut in half, and had stems removed.

Let cake cool additional 20 minutes on cooling rack before serving or covering for later serving.

Slice cake, top with whipped cream or vanilla ice cream if desired, and enjoy!

I always use crushed pineapple too!  I need pineapple in every bite :). Great recipe!

https://www.youtube.com/watch?v=pDwiQPrSnBk

My quick pineapple upside down cake with crushed pineapple is probably the best pineapple upside down cake you’ll ever eat and it’s SO easy to make!

It’s made with a simple boxed yellow cake mix, and has the most delicious brown sugar, vanilla, and crushed pineapple glaze, and pretty maraschino cherries on top. 

You’ll want to make this crushed pineapple upside down cake again and again!

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https://www.kindlyunspoken.com/quick-pineapple-upside-down-cake/

MORE CAKE MIX DESSERTS TO WATCH:
Easy Chocolate Chip Brookies: https://youtu.be/oeoZhtVhyog
Red Velvet Cake Mix Cookies: https://youtu.be/rLBKlYgYfgw
Easy Birthday Cake Mix Cookies: https://youtu.be/Y1toP4rzgTs

CRUSHED PINEAPPLE UPSIDE DOWN CAKE INGREDIENTS:

▪️ 1 box yellow cake mix, prepared as directed except pineapple substituted for water
▪️ 1/3 cup of butter, melted
▪️ 1 cup of light brown sugar
▪️ 1/4 tsp vanilla
▪️ 1 20 oz can of pineapple tidbits, drained and juice reserved
▪️ 1 20 oz can of crushed pineapple, drained
▪️ 1 6 oz can of maraschino cherries, drained and stems removed

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CARA’S KITCHEN ESSENTIALS (affiliate):

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Easy Pineapple Upside Down Cake with Crushed Pineapple

This pineapple coconut cake has to be one of the best cakes I've eaten. It's tender and moist and you'll want to bake this recipe over and over. It's filled with rich homemade pineapple filling between the layers and then it's all topped with fluffy white frosting. Perfect for a birthday, or any event. You may not want to share though...it's so good.&nbsp;

Pineapple Coconut Cake with Pineapple Filling

unsalted butter ((slightly cooler than room temp))

cake flour ((not all-purpose flour))

tsp baking soda

coconut milk

vanilla bean paste

tsp coconut extract (optional)

coconut ((plus 1 cup more for toasting and sprinkling on the cake))

cornstarch

T butter

Grease and flour two 8" round pans very well.

In a bowl, mix the cake flour, baking powder, baking soda and salt. Whisk together to combine. Set aside.

In a separate bowl, add the coconut milk. It sometimes helps to shake the can a bit before opening it. If it's still not mixed together, then just mix it well with a whisk once you get it into your bowl.

Add in the emulsions (or extracts), oil and pineapple. Whisk until mixed well. Set aside.

In a large mixing bowl, cream the room temperature butter on low until smooth and creamy.

Add the sugar and beat on low until mixed, then beat on medium to medium high until light and fluffy. (Several minutes.)

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