Best 2 Pumpkin Pineapple Cake Recipes

Pumpkin and pineapple are two delicious and versatile fruits that can be used to create a variety of sweet and savory dishes. When combined, they make a moist and flavorful cake that is perfect for fall gatherings. This article will provide you with a recipe for a delicious pumpkin pineapple cake that is sure to impress your family and friends. The cake is made with fresh pumpkin puree and pineapple chunks, and it is topped with a creamy cream cheese frosting. It is a simple cake to make, and it is sure to be a hit at your next party or gathering.

Here are our top 2 tried and tested recipes!

PUMPKIN PINEAPPLE CAKE

PUMPKIN PINEAPPLE CAKE image

THIS A VERY GOOD CAKE. WHY WOULD ANYONE EVER COOK A CAKE MIX FOR THEIR FAMILY, WHEN SCRATCH IS THIS EASY.

Provided by theresa dibert

Categories Cakes

Time 1h15m

Number Of Ingredients 14

Ingredients

3 c all-purpose flour
2 c sugar
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 c vegetable oil
1 15 oz. can crushed pineapple undrained
2 tsp vanilla
3 eggs beaten until fluffy
2 c raw grated pumpkin
1 c chopped pecans

Steps:

1. COMBINE DRY INGREDIENTS IN A MIXING BOWL. BLEND IN OIL, THEN PINEAPPLE AND VANILLA. ADD EGGS, BEATING MIXTURE WELL. STIR IN GRATED PUMPKIN AND NUTS.
2. GREASE A 10 IN. TUBE PAN. POUR IN BATTER. BAKE IN A 350 OVEN FOR 1 HOUR AND 15 MIN. OR TILL TESTER SAYS DONE.

PUMPKIN PINEAPPLE CAKE OR CUPCAKES

PUMPKIN PINEAPPLE CAKE OR CUPCAKES image

Categories Bread Cake Fruit Brunch Dessert Bake Vegetarian Wheat/Gluten-Free Carrot

Yield 48 Servings

Number Of Ingredients 17

Ingredients

2 (15 oz.) cans pumpkin puree
2 (20 oz.) cans crushed pineapple
3 cups grated carrots
8 eggs
3 cups sugar (or 1 1/5 C honey)
1 cup unsweetened applesauce
1/2 cup vegetable oil
8 cups gluten free flour
4 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
Frosting (Optional)
2 (8 oz.) pkg. cream cheese, at room temperature
1 cup (2 stick) unsalted butter, at room temperature
4 cups confectioners' sugar
2 tsp. vanilla extract

Steps:

1. Oil a 9-by-13-inch pan or two 12-cup muffin pans. 2. In a large bowl, combine pumpkin, pineapple, carrots, eggs, sugar, applesauce, and oil. Mix well with an electric mixer on medium speed. 3. In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon. 4. Stir into pumpkin mixture until well blended. Pour into prepared pan(s). 5. Bake at 350 F. for about 60 to 70 minutes for cake, 35 to 40 minutes for cupcakes, or until a toothpick inserted comes out clean or with just a few moist crumbs, . 6. Cool pan(s) on a wire rack. 7. When cool, cake or cupcakes may be served unfrosted. If frosting is desired: prepare the cream cheese frosting. 1. In a large bowl beat together the cream cheese and butter. 2. Add the confectioners' sugar and vanilla and beat until smooth and light. 3. Spread over the surface of the cake or cupcakes and serve.

Tips:

Use fresh or canned pumpkin. Fresh pumpkin will give your cake a more intense flavor, but canned pumpkin is a convenient option. If using canned pumpkin, be sure to drain it well before using.
Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
Let the cake cool completely before frosting. This will help to prevent the frosting from melting.
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Pumpkin pineapple cake is a delicious and moist cake that is perfect for any occasion. With its sweet and tangy flavor, this cake is sure to be a hit with everyone. This cake is very easy to make even for beginners. So whether you're a seasoned baker or just starting out, give this pumpkin pineapple cake recipe a try. You won't be disappointed!