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How To make Pineapple Bundt Cake Supreme
1 c Unbleached all-purpose flour
1 1/2 ts Cream of tartar
1 tb Baking soda
1/4 ts Sea salt
1 1/2 c Whole wheat flour
1/2 c Wheat germ
2 tb Egg replacer
1/2 c Water
1 c Natural applesauce
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Pineapple juice concentrate
-- (frozen, thawed) 1 ts Almond extract
10 1/2 oz Silken tofu; drained
2 tb Lemon juice
1 1/2 c Ground almonds
1 c Crushed pineapple; drained
Preheat oven to 350 F. Oil and flour a bundt pan. Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size bowl. Stir in whole wheat flour and wheat germ. Set aside. In a small bowl, whisk egg replacer and water until foamy. Set aside. In a large bowl, mix applesauce and brown sugar. Stir in corn syrup, juice concentrate, almond extract and egg replacer. Place tofu in food processor and blend while gradually adding lemon juice through feed tube. Fold dry ingredients into applesauce mixture alternately with tofu mixture. Gently stir in almonds and crushed pineapple. Pour into prepared pan and bake until light brown and cake springs back when touched lightly, about 45 minutes. Turn out on a wire rack and let cool for 30 minutes. Slice and serve. Per serving: 273 cal, 7 g prot, 224 mg sod, 46 g carb, 8 g fat, 0 mg chol, 148 mg calcium Hint: Place tofu on paper towels to absorb moisture and make sure it is thoroughly drained before blending. From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias
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Monday Moments: Pineapple Upside-Down Cake
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Belinda's Pineapple Upside-Down Cake
Preheat oven to 350 degrees F
Use parchment paper and spray bottom and side of the pan
1 9X13 pan OR two 8x8 OR two 9x9 pans
1 larger pan or plate to flip the cake(s) (optional)
Ingredients:
1 can pineapple slices (about 20 in a can) (drained)
1 jar of maraschino cherries (drained about 20)
1 box Duncan Hines Pineapple Supreme cake mix (or any cake mix NO pudding)
4 eggs (room temperature)
1-stick butter OR margarine (room temperature)
1 teaspoonful vanilla (optional)
½ cup milk (whole, 2%, Lactaid free OR A2) room temperature
½ cup pineapple juice (100%) OR use the juice from the pineapples
1 regular size box island pineapple JELLO, NOT PUDDING!
½ cup pecans (optional)
Pineapple topping recipe:
1 stick butter
1+1/2 cup lightly packed brown sugar
1 teaspoonful vanilla
In a medium-sized pan on low heat melt butter then add brown sugar and stir until creamy brown and the sugar and butter are well combined then add vanilla.
Pour this mixture into the cake pan (if using two smaller pans pour half mixture in each).
Add the pineapple first then include the cherries inside the circle of the pineapple.
Careful it is hot!
Cake Preparation:
Mix together cake mix, butter, and then beat in eggs, one at a time; add vanilla until all combined (only mix until combined). Then alternate the milk, juice, and jello into the batter and beat about 30 seconds after each addition. Pour the mixture into the prepared pan and cook for about 40 minutes (until sides are brown and the cake is done). Take out of oven and wait about five minutes then prepare to flip the cake(s).
Be very careful it is hot!
If cooled too long, you may have to put back in oven for about 5 minutes to loosen the butter and brown sugar mixture on the bottom.
Once flipped, let it cool about 20 minutes and enjoy!
Easy Pineapple Cake
This cake is super moist, light, and perfect for Summer.
Ingredients:
1 box Duncan Hines French vanilla cake mix
1 stick butter, melted
3 large eggs
1 can (15-20 oz.) crushed pineapple with juice
For Cream cheese icing:
1 block (8 oz.) cream cheese, softened
1 stick unsalted butter, softened
3-4 cups powdered sugar
1 ts. vanilla extract or almond extract, optional
1. In a mixer bowl with a paddle attachment, blend cake mix, eggs, and melted butter together until smooth. Then add pineapple with its juice to the can. Mix well until blended.
2. Pour the cake batter into a square pan lined with parchment paper (9x9) and smooth the top with a spatula.
3. Bake at 350 deg. F. for 45-50 minutes or until a skewer or a knife insert in the middle comes out clean. Let stand for 10 minutes before removing the cake from the pan to a wire rack to cool completely.
4. Make frosting by mixing cream cheese and butter in a mixer bowl with a wire whisk attachment until smooth and fluffy. Add vanilla and powdered sugar (1 cup at a time.) and mix until light and fluffy about 3-5 minutes.
5. Spread the cream cheese icing on top of the cake. Cut into squares and serve.
Bake It With Joy - Pineapple Bundt Cake from Scratch.
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This moist, delicious scratch cake has pineapple juice and crushed pineapples added to the batter; It pops with pineapple flavor. It’s moist and pillowy soft, a tropical delight. I think you’ll love it.
I really hope you’ll try this easy to make recipe. It’s Delicious!
Dry Ingredients:
o 3 cups of cake flour
o 1 teaspoon of baking powder
o 1 teaspoons salt
Wet ingredients:
o 5 eggs,
o 1 cup Milk
o 2 ½ - 3 cups of sugar
o 2 sticks of soften butter
o 2 teaspoons of vanilla extract
*20oz can Crushed pineapple, drained. Reserve liquid for glaze.
Glaze Ingredients:
o 2 cups of powder sugar
o 4 oz. Cream Cheese
o 1/2 tsp Vanilla Extract
o 2 Tbsp Pineapple Juice
Music Used:
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Song Sugar
Artist Vibe Tracks
Album Sugar
Licensed to
YouTube by YouTube Audio Library
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Muffin Pan Pineapple Upside Down Cake
Muffin Pan Pineapple Upside Down Cake
6 Jumbo Muffin Pan
Yellow Cake mix follow directions on box
Pineapples
Cherries
1/2 cup brown sugar
1/2 stick of melted butter
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How to Make Pineapple Upside Down Bundt Cake
Love a good Bundt cake? In this twist on a classic, pineapple upside-down cake is baked up in Bundt form! Rings of pineapple accented by maraschino cherries in a buttery-brown sugar glaze crown a delightfully moist and light Pineapple Upside-Down Bundt Cake. #imperialsugar #bundtcake #pineappleupsidedowncake
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Easy pineapple upside down cake!
Easy pineapple upside down cake! | Lorenzo M's