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How To make Pineapple Cherry Cake
1 c Butter
1 c White sugar
3 c Flour (saving 1 cup to flour
-fruit) 1/2 ts Lemon extract
1 ts Vanilla
1 ts Baking powder
4 Eggs separated
1 20 oz can crushed pineapple
-with juice 1/2 lb Slivered almonds
1 lb Red cherries
1 1/2 lb Sultanas
1/2 lb Mixed peel (optional)
Cream butter and sugar, add lemon extract, vanilla and egg yolks. Beat till fluffy. Add flour and baking powder alternately with pineapple. Add well floured fruit and nuts. Fold in stiffly beaten egg whites. Spoon into pans lined with 2 layers of greased brown paper. Bake at 275 for 2-1/2 to 3 hours or till done. Origin: Marg Salstrom, mother in law. Bellevue, Washington. Shared by: Sharon Stevens Aug/91
How To make Pineapple Cherry Cake's Videos
Love & Best Dishes: Grammy Peg’s Cherry-Pineapple Dump Cake Recipe
Grammy Peg’s Cherry-Pineapple Dump Cake Recipe - This easy dump cake recipe with pineapple and cherry is a super simple dessert recipe for last-minute guests.
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Cherry Pineapple Dump Cake With Pecans Recipe
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Cherry Pineapple Dump Cake w/ Recipe
Ingredients:
1 can cherry pie filling
1 large can crushed pineapple
1 box yellow cake mix
1.5 cups chopped pecans
1.5 sticks salted butter, melted
1 9x13 pan
nonstick cooking spray
oven at 325 for 50 minutes
whipped topping or vanilla ice cream
#dumpcake #cherrydumpcake #easyrecipes
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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Dump Cakes 2 Ways | The Pioneer Woman | Food Network
Ree Drummond's fruit-filled dump cakes could NOT be easier to make!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Dump Cakes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 24 servings (each cake serves 12)
Ingredients
Cherry-Pineapple Dump Cake:
One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Peach Dump Cake:
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
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Dump Cakes 2 Ways | The Pioneer Woman | Food Network
Cherry Pineapple Dump Cake Simple RECIPE
This is a simple recipe. I've been making for years. Great if your in a pinch. So I always make sure I have the ingredients on hand. It is an awesome last minute sweet treat.
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Cherry Pineapple Dump Cake
In a 9 by 13 inch pan
Dump a large can of crushed pineapple. And spread evenly in the bottom.
Dump in a large can of Cherry Pie filling on top. Spread it out evenly.
Dump one yellow cake mix. Spread it evenly.
Cut two sticks of butter into pats.
Lay them all over the top of cake to cover.
At this point you can add a 1/2cup of chopped pecans to the top. If desired.
Bake 40 to 45 minutes in a 375 degree oven.
Bake until bubbly and golden brown.
Serve with ice cream or cool whip.