3 ingredient pineapple cake
This recipe takes just a minute to prepare with just three ingredients then you stick it in the oven and your work is done. All thats left is to eat this absolutely delicious cake.
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Ingredients:
2 cups self raising flour
1 cup sugar
450g can crushed pineapple
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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.
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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Easy Hawaiian Pineapple Coconut Poke Cake - Delicious Tropical Cake Recipe
Love poke cakes? This Easy Hawaiian Pineapple Coconut Poke Cake is so delicious and the perfect tropical summertime dessert!
All you need is a French vanilla or yellow cake mix, crushed pineapple, coconut cream and vanilla pudding, whipped cream, and shredded coconut! This delicious and easy pineapple coconut poke cake is perfect for making for summer BBQ's and potlucks and everyone will be going back for another slice!
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MORE EASY CAKE RECIPES TO WATCH:
Banana Pudding Poke Cake:
Crushed Pineapple Upside Down Cake:
Best Sock It To Me Cake:
Hawaiian Pineapple Coconut Poke Cake Ingredients:
▪️ 1 15.25 oz box French vanilla or yellow cake mix
▪️ 1 20 oz can crushed pineapple, drained with juice reserved for cake
▪️ 1 3.4 oz package coconut cream instant pudding mix*
▪️ 1 3.4 oz vanilla instant pudding mix
▪️ 4 cups milk
▪️ 1/2 cup sweetened coconut flakes, toasted in oven*
▪️ 1 16 oz container frozen whipped topping or 3 cups fresh whipped cream
▪️ Maraschino cherries and/or pineapple slices, for garnish if desired
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▪️ Colander (For Draining Pineapple):
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Pineapple Walnut Delight By Sooperchef
SooperChef.pk Presents Walnut Delight Recipe. Learn how to make Easy Walnut Delight Recipe at home. You can make Walnut Delight Recipe by watching this short but comprehensive Video by sooperchef.
#PineappleWalnutDelight #WalnutDelight #SooperChef
Ingredients
2 tbsp Butter
2 packets Marie Biscuit (crushed)
1 tin pack Pineapple (cube cutting)
250 gm Walnut Crushed
200 gm Condensed Milk
50 gm Chocolate Chip
200 ml Cream
Strawberry Cube for garnishing
Directions:
1. put the biscuits in a plastic bag then crush them well
2. Spread the butter on whole tray.
3. Now spread the marie biscuit on it.
4. After that add pineapple, walnut, condensed milk, chocolate chip, cream and walnut step by step.
5. Use strawberry for garnishing.
5. Keep in the refrigerator for 15-20 minutes.
Your tasty Pineapple Walnut Delight now ready to serve.
Cooking time: 30 minutes
Serve: 3 persons
Pineapple Walnut Cake
Pineapple Walnut Cake
This light and fluffy cake is great as a sweet breakfast treat and perfect with a cup of tea or coffee. Enjoy!
Cake Ingredients
1/3 cup soft butter
1 cup white sugar
1 egg
1 tsp vanilla extract
1 ½ cups flour
2 tsp baking powder
1/4 tsp salt
½ cup milk
½ cup pineapple juice
1 8oz. can crushed pineapple (well strained with some juice squeezed out)
Topping Ingredients
½ cup brown sugar
2 tbsp flour
1 tsp cinnamon
½ cup finely chopped walnuts
3 tbsp melted butter
Directions
1. Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch baking pan and line the bottom with parchment paper. You can also just grease and flour the pan.
2. Combine all the topping ingredients and set aside.
3. Mix flour, baking powder and salt and set aside.
4. Strain the can of crushed pineapple, squeezing some of the juice out of the pineapple. Save the juice to use in the cake batter.
5. Beat butter for a few minutes and then add sugar. Cream butter and sugar until very light and fluffy for about 6-8 minutes on medium speed, scraping the bowl with a spatula regularly.
6. Add egg and vanilla and beat until well combined.
7. In a measuring cup combine pineapple juice and milk. The mixture will look curdled- this is ok.
8. On low speed add the flour mixture and milk-juice mixture alternately to butter mixture, starting and ending with the flour until just incorporated- do not overmix. Pour into pan.
9. Sprinkle half of the topping mixture onto the batter, then add the crushed pineapple and then add the remaining topping.
10. Bake for about 40-50 minutes or until an inserted cake tester comes out clean. Let the cake cool in pan for 10 minutes. Enjoy warm or at room temperature.
Tips
1. Use room temperature ingredients to ensure that they all mix well together.
2. Ensure that the oven is pre heated and at the correct temp.
3. Cream the butter and sugar for at least 6 minutes. This will ensure that lots of air is incorporated into the butter yielding a light and fluffy cake.
4. Do not over mix the batter after adding the flour. This will deflate the batter and over develop the gluten in the flour making the cake dry and hard.
5. Store this cake at room temperature or in the fridge. I like to warm my cake in the microwave for 10-15 seconds before enjoying when stored in the fridge. Trust me- this makes a huge difference to the texture and taste of the cake compared to a cold slice of cake.
6. I prefer to use the Del Monte brand canned crushed pineapple. Fresh pineapple does not work as well in this recipe.
7. The topping may sink into the cake while baking- this ok- the cake will still taste yummy.
#baking #food #cake