Best 3 Best Ever Pineapple Cake Recipes
Welcome to the ultimate guide to baking the most delectable pineapple cake you have ever tasted! Whether you're a seasoned baker or just starting, this article will take you on a delightful journey to create a pineapple cake that will tantalize your taste buds and become a favorite among your family and friends. From selecting the perfect pineapple and preparing the cake batter to assembling and decorating your masterpiece, we will cover every step in detail. The end result will be a moist, flavorful cake with a burst of tropical pineapple goodness in every bite. So, gather your ingredients, preheat your oven, and get ready to embark on a sweet and fruity baking adventure!
Check out the recipes below so you can choose the best recipe for yourself!
PINEAPPLE PUDDING CAKE (BEST CAKE I EVER MADE.) RECIPE - (4.1/5)
Provided by Lsweetnell
Number Of Ingredients 7
Steps:
- In a large mixing bowl combine the pudding mixes, most of the milk, beat for 2 minutes. (as mentioned in the description I warm a half cup of the milk and mix it into the cream cheese separately and beat for a minute to make sure cream cheese is smooth then add to the pudding mixture.) Add softened cream cheese (can warm in microwave on say 30 temp for a minute) and add the portion of warmed milk and beat well to smooth out all bumps, (if you attempt this with cold, or even room temp cream cheese you will have cream cheese lumps and the texture of the pudding will just not be a good thing.) Chill the pudding mixture while cake is baking and cooling. Make cake batter according to package directions using pineapple juice reserved from crushed pineapple in place of most of the water. If the pineapple juice does not equal the liquid you need for the recipe then add water to the juice to comply. Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan. Or, 2 9 inch round cake pans (recommended) but makes a nice sheet cake also. Bake at 350°F for 35 minutes or until toothpick or long piece or uncooked spaghetti inserted near the center comes out clean. Let cool completely. Spread thick layer, at least half inch, pudding mixture over cooled cake. Sprinkle well-drained pineapple over pudding. If making two layers, use half the pineapple on the first layer the rest on the next layer. Cover the whole thing with thick dollops of Cool Whip, don't try to just spread it on for the top, use the dollop method. then smooth together - cover the whole cake if cooked in round cake pans, that means the sides with the Cool Whip seals in and keeps the cake moist. To store cover lightly with plastic wrap and re-smooth once the plastic is removed. Don't pat down the plastic wrap. Chill cake for about 4 hours or until ready to serve. Best if made the night before so the flavors can meld. Be careful, if you make a large batch, will be heavy put on a sturdy pan or platter. Repeat: I know that this sounds daunting but it is not, I have just added so much information that it seems that way. It's really just a yellow cake mix, vanilla pudding with cream cheese, drained pineapple, and Cool Whip. Dedicated to Julie, Cookie, and Beverly, my amazing sisters.
BEST EVER PINEAPPLE CAKE
This has been a favorite of my family for years. It's easy-to-make, moist, delicious and topped off with a cream cheese icing.
Provided by ccap397
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all cake ingredients together.
- Grease 9x13" pan.
- Pour in batter.
- Bake at 350 for 40 minutes.
- Mix icing until well blended.
- Ice while still warm.
Nutrition Facts : Calories 431.7, Fat 15.3, SaturatedFat 9.3, Cholesterol 76.4, Sodium 332.9, Carbohydrate 70.2, Fiber 0.9, Sugar 53.1, Protein 4.9
"BEST EVER" PINEAPPLE CAKE
This is my family's favorite cake. So easy to make and delicious!
Provided by Terri Wiley
Categories Cakes
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. In a large bowl, mix flour, sugar, baking soda, eggs, vanilla, and crushed pineapple with juice. No need to use a mixer. Just mix with a large spoon.
- 2. Grease pan. Pour in a cake pan or sometimes I use a medium size cookie sheet for thinner pieces.
- 3. Bake on 350 degrees for about 45 minutes or until a toothpick inserted in center comes out clean.
- 4. Let cool and then spread top of cake with the cream cheese frosting. Enjoy!
Tips:
- For best results, use fresh pineapple. If using canned pineapple, be sure to drain it well.
- To make sure your cake is moist, don't overmix the batter. A few lumps are okay.
- If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking pan. Just adjust the baking time accordingly.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- For a fun and festive presentation, garnish the cake with pineapple chunks, whipped cream, or a sprinkle of chopped nuts.
Conclusion:
Pineapple cake is a delicious and versatile dessert that can be enjoyed year-round. With its moist texture, sweet and tangy flavor, and beautiful presentation, it's sure to be a hit at any gathering. Whether you're a seasoned baker or a beginner, I encourage you to give this recipe a try. You won't be disappointed!
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