How To make Pineapple Cake

This super moist PINEAPPLE CAKE recipe is the BEST I've ever tried!

RECIPE:
SHOP:

This super moist pineapple cake recipe is the best I’ve ever had (and I don’t use the word ‘best’ lightly)! It’s made up of soft pineapple cake layers, filled with a pineapple cake filling, and topped with a stabilized pineapple whipped cream frosting. It may sound fancy and complex, but trust me when I say that each element of this cake is SO EASY to make!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Pineapple Cake
▢2¼ cups (270 g) flour - plain, all purpose flour
▢¼ cup (25 g) cornstarch - also known as cornflour in some countries
▢2 tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢1¼ cups (250 g) white granulated sugar
▢3 large eggs - room temperature. I use size 7 eggs
▢¾ cup (160 g) unflavoured vegetable oil - I use canola oil
▢2½ cups (566 g) canned crushed pineapple - in pineapple juice (not syrup). 20 oz can in the US.
▢1 tsp vanilla essence/extract
▢1½ tbsp (20 g) fresh lemon juice

Pineapple Cake Filling
▢¾ cup canned crushed pineapple - in pineapple juice (not syrup).
▢¼ cup (50 g) white granulated sugar
▢¼ cup (25 g) cornstarch
▢¾ cup (175 g) milk - full fat
▢1 tbsp (15 g) fresh lemon juice
▢¼ cup (56 g) unsalted butter - cold and cut into cubes.
▢1 drop yellow gel food colour - OPTIONAL (see note 4 on blog post).

Pineapple Whipped Cream Frosting
▢1 cup (225 g) mascarpone - cold. See note 1 on blog post if you don't want to use mascarpone.
▢½ cup (55 g) icing sugar - also known as powdered sugar or confectioners sugar
▢1 tsp vanilla essence/extract
▢1½ cups (335 g) whipping cream - cold, minimum fat percentage of 34%
▢½ cup (112 g) canned crushed pineapple - with the excess pineapple juice removed (see note 2 on blog post).

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Pineapple Upside Down Cake Simple and Easy

Pineapple upside down cake is so delicious. We have simplified it so much that you can make it in about an hour. If you have fresh pineapple by all means use it, but we simple use the rings you can buy in the can. They fit perfectly into a 9 inch cake pan. As always, you can alter the recipe according to your liking. For example if you want it a little sweeter, add more sugar. If you're diet conscious, add a little less.
Get the recipe:

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Due to the simplicity of the recipe, it's great when friends suddenly show up for dinner. The kids will love it as well. It keeps nicely for a few days. I never put mine in the fridge as the edges tend to get hard. Simply leave it covered on the counter at room temperature. Watch the video and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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Classic Pineapple Cake???? Recipe By Chef Hafsa

Today's Recipe is Classic Pineapple Cake???? Recipe By Chef Hafsa

you'll need following ingredients

4 eggs
1/2 cup sugar 100g
1/4 tsp pineapple essence
pinch of salt
1/4 cup oil 40g
1 cup flour 125g

1/2 cup water
2 tbsp suar
2 drops pineapple essence
whipping cream 1.2 cups
pineapple as req
red cherries

The BEST Pineapple Upside Down Cake

This delicious Pineapple Upside Down Cake is beyond easy to make from scratch, and it comes out of the pan fully decorated! You will be amazed when you remove the cake pan and see the caramelized layer of pineapple and maraschino cherries over the soft and fluffy cake.

RECIPE:

This cake is packed with sweet pineapple flavor, intensified by the caramelization of butter and brown sugar on the pineapple rings. The bright yellow and red layer also always brings a smile to my face as it’s so colorful and cheerful, making it a delightful treat!

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OLD SCHOOL PINEAPPLE ???? LAYER CAKE/FRIDAY NIGHT CAKE OF THE WEEK) MY MOST REQUESTED CAKE ????

OLD SCHOOL PINEAPPLE CAKE!!
This is a very easy and simple cake to make
Very moist and flavorful

Cake recipe
1 cup unsalted butter
2 cups granulated sugar
2 whole eggs
3 teaspoon vanilla
2 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk

In mixing bowl cream together butter and sugar
Add eggs slowly and vanilla
In separate bowl combine flour,salt and baking powder
Gradually add dry ingredients to mixing bowl alternating with milk
Mix until batter is smooth
Be careful not to over mix
Pour batter into two 9 in cake pans ( greased and floured)

Bake for 30-35 minutes at 350 degrees
Remove from oven and let cool about 10 minutes
Then remove from pan and glaze cake while pineapple glaze is still hot and cake is still slightly warm ( makes the cake more moist and flavorful)

Pineapple glaze recipe:
32 oz of crushed pineapple ( with juice )
4 oz butter
1 cup granulated sugar
1 tablespoons vanilla
2 tablespoons cornstarch

Combine pineapple, butter , sugar and vanilla in a sauce pot
Bring to a boil
Add cornstarch ( slurry)
Cook 5 minutes until thicken

Remove from heat and glaze over warm cake


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Pineapple Cake Recipe I पाइनैपल केक I Eggless Recipe | Pankaj Bhadouria

Pineapple Cake Recipe I पाइनैपल केक

Sharing with you the Yummiest Pineapple Cake ever!
This is an Eggless Pineapple cake recipe that you can easily make in a Microwave, Oven or Pressure Cooker.
We will even make our own Pineapple Glaze to cover the cake.So check out this easy recipe and try it out!

Thank you for watching! ???? And don’t forget to subscribe here:

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Recipe :
Eggless Pineapple Cake
Preparation Time: 10 minutes + 2 hours
Cooking Time: 4 minutes
Serves: 5-6

Ingredients:
1 cup Flour
1 tsp Baking Powder
pinch Salt
1 cup Sugar
1 cup Buttermilk
1 tsp Vanilla Essence
1/4 cup Oil
1/4 cup Sugar Syrup
1 tbsp Cornflour
1/4 cup Pineapple Crush

Method:
Sieve together the Flour, Baking powder, salt and set aside.
Mix together the butter milk and sugar till the sugar is completely dissolved.
Add the baking soda to the buttermilk mixture and allow to stand for 5 minutes till you see bubbles appearing.
Add the Vanilla essence to the butter milk mixture.
Mix the wet ingredients to the dry ingredients and mix to make a smooth consistent batter.
Add the oil to the batter and mix in.
Pour the batter into a prepared 7” mould and Microwave at High for 4 minutes. You can also bake it in a pre-heated oven at a temperature of 180C for 35-40 minutes till a skewer inserted in the middle comes out clean. You can also bake this in a pre-heated pressure cooker for the same time.
Cool the baked cake for 2 hours.
Slice the cake into two layers.
Chop the pineapple slices into tit bits.
Place the first layer of cake on the board.
Drench with 4 tbsp sugar syrup from the Pineapple tin.
Cover with a layer of whipped cream. Scatter chopped Pineapples over the whipped cream and place the 2nd layer of cake on top.
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