This super moist PINEAPPLE CAKE recipe is the BEST I've ever tried!
RECIPE:
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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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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Pineapple Poke Cake
1 (18 1/4 ounce) box yellow cake mix
1/3 cup oil
3 eggs
1 1/4 cups water (consider using the drained pineapple juice, then add water to equal 1-1/4 cups)
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (3 3/4 ounce) package instant vanilla pudding
1 1/2 cups cold milk
2 cups non-dairy whipped topping
grated coconut (to garnish)
chopped nuts (to garnish)
Prepare cake according to package directions using oil, eggs and water.
Bake in greased and floured 9X13 pan.
When cool, punch holes in cake with handle of wooden spoon.
Pour pineapple over top of cake.
Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
Spread over top of cake.
Top with whipped topping, coconut and nuts.
Refrigerate until ready to serve.
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Aloha, welcome to my kitchen. I'm located in the beautiful state of Hawaii. You can expect fast & easy breakfast, lunch, dinner, desserts & crafts that even a kid can help with. As you are in my kitchen, you will experience the sounds of a real household in the background, giving you that homey feel. Do not expect a fancy show or episode, I am just me--a down to earth local girl who always keeps it real.
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How to Make a Pineapple Sheet Cake with Cream Cheese Frosting - My great grandmother's recipe
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I show you how to make my great grandmother's delicious pineapple cake.
2 c. all purpose flour
2 c. crushed pineapple
2 c. sugar
2 tsp. baking soda
2 eggs
1 c. walnuts (you may leave these out if you do not like or are allergic)
Stir all ingredients together well. Pour into greased 9 x 13 pan. Bake 35-40 minutes or until done.
Icing
8 oz. cream cheese
1/2 c. butter
1-1/2 - 2 c. confectioners sugar
1 tsp. vanilla
Whip cream cheese and butter together. Add sugar and vanilla.
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SUPER EASY Vintage Pineapple Walnut Cake with Cream Cheese Icing - No Electric Mixer Required!
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I'm so happy to share this vintage family recipe with you: Auntie Praxy's special Pineapple Walnut Cake. You will be amazed by it's flavor explosion together with the silky smooth Cream Cheese Icing.
This is how to make Pineapple Walnut Cake:
Vintage Pineapple Walnut Cake
Ingredients:
300 g All-Purpose Flour, 2 cups
2 tsp Baking Soda
2 Eggs, room temperature
235 g Sugar, 1 cup
1 tsp Vanilla Extract
1 can (250 g) crushed Pineapple, undrained/ 3/4 cup
150 g chopped Walnuts, 1 cup + about 2-3 Tbsp for garnishing
Icing:
250 g Cream Cheese/ 8.6 oz
125 g Butter, softened/ 1/2 cup
1 tsp Vanilla Extract
100 g Confectioner's Sugar, 1 cup
Directions:
1. Preheat oven to 175°C/347°F. Grease a baking pan (30 cm x 20 cm) with parchment paper.
2. In a large mixing bowl, add flour, baking soda , eggs, sugar, vanilla extract, pineapple + juice and chopped walnuts. (Do not use an electric mixer.) Mix until completely combined by using a wooden spoon.
3. Pour mixture into prepared baking pan and bake for 32-35 minutes or until a toothpick inserted in the center comes out clean.
4. While the cake is still baking make the icing:
In a large mixing bowl, add cream cheese, butter and vanilla extract. Beat until well combined.
Add confectioner's sugar and continue beating until everything is well incorporated.
Spread icing on cake while it's still warm. Sprinkle remaining chopped walnuts on top. Let cool completely before serving.
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Pineapple and Macadamia Nut Bread
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I show you how to make the most delicious bread I may have ever made. Pineapple, coconut and macadamia nuts? How could you go wrong?!
People allergic to nuts: Do not add the nuts. People who do not like coconut: Leave it out. People who don't like pineapple: Leave it out (and why did you click on this if you don't like pineapple!!). Needless to say, in almost any dish with nuts--they can be left out if you have allergies.
I made four different breads to take away. I did get to taste each one. This one, I think, may have been my favorite. Mother (who is doing well, thanks) liked this one as well. Scott bit into this and made yummy noises the whole way through. Needless to say, some time today, I am making us a loaf for ourselves and one for a friend who came and did us a huge favor on Wednesday.
I found this recipe here:
3 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 can (8 ounces) crushed pineapple, undrained
3/4 cup sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons melted butter
1 cup grated coconut, or use flaked
3/4 cup chopped macadamia nuts, divided
Cinnamon sugar, for topping
Preparation:
Heat oven to 350°. Grease and flour a 9x5x3-inch loaf pan.
In a mixing bowl, beat the eggs lightly; beat in the milk, vanilla, pineapple, and sugar. Combine the flour, baking powder, salt, and baking soda. Stir into the first mixture until moistened. Stir in the butter, coconut, and all but 1 to 2 tablespoons of the chopped macadamia nuts, stirring just until well blended. Sprinkle with 1 to 2 tablespoons of reserved macadamia nuts and sprinkle with a cinnamon-sugar mixture.
Spoon the batter into the prepared pan. Bake for 55 to 65 minutes, until a toothpick comes out clean when inserted in the center.
Cool in the pan. Remove and wrap in foil. If freezing, seal the wrapped bread in a freezer bag.