Pineapple Cake With Cream Cheese Frosting Food

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350 degrees.
• In large mixing bowl, cream together granulated sugar and eggs.
• Add pineapple with juice, flour, baking soda, salt and walnuts, stir until combined.
• Pour into greased and floured 13 x 9 cake pan.
• Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean.
• Top with cream cheese frosting when cool.
• CREAM CHEESE FROSTING.
• Mix together cream cheese, margarine, confectioners sugar and vanilla. Beat until frosting is smooth and of spreading consistency.

FLUFFY PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees.
• For Cake: Add pineapple, juice included, along with eggs and oil. Mix well. Add optional coconut and nuts if desired. Pour into (2) 9" round cake pans, greased and floured. Spread evenly.
• Bake 25 - 35 minute or till toothpick inserted in center comes out clean. Remove and cool on wire racks 5 minute invert and cool additional 10 minute
• Run knife along edges, loosen and place on cake plate.
• Prepare frosting.
• Frosting:.
• Cream the butter with the cream cheese till mixed well.
• Add powdered sugar, 1 cup at a time.
• Add vanilla and water.
• Consistency should be spreadable but not too runny or too stiff.

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• In one bowl, pour can of pineapple WITH the juice (do not drain).
• Add eggs, water, vanilla, set aside. In a separate bowl, mix sugar, baking soda,& flour.
• Combine wet and dry ingredients.
• Pour batter into a 9x13-inch inch greased and floured pan (or; use two round cake pans).
• Bake at 350°F for 25 minutes, then check with toothpick every 6 minutes or so. The toothpick should be dry when removed from the cake. This cake bakes to a dark brown color, so don't be alarmed!
• While it's baking, combine cream cheese, vanilla, and powdered sugar with an electric mixer,set in fridge. You can wait until your cake is completely cool to frost, or, let the frosting become a glaze for your warm cake.

MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
• Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
• Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
• For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
• Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Mix the dry ingredients.
• Add in the eggs, pineapple along with its juice, and walnuts. Stir just until moistened.
• Pour into a 23 x 33 cm baking pan lined with parchment paper and bake in a preheated oven at 180°C for about 35 minutes or until toothpick comes out clean.
• Take the cake out of the oven and cool completely.
• Meanwhile make frosting: combine butter, cream cheese, powdered sugar, and vanilla essence. Beat until smooth and shiny.
• Frost cake using all the frosting.

PINEAPPLE SHEET CAKE

Steps:

• In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool. , For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.

BANANA-PINEAPPLE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.
• For frosting:
• Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)

PRECIOUS PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round pans.
• In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans.
• Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow to cool.
• To make the frosting: In a medium bowl cream 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the confectioners' sugar and 1/2 cup chopped pecans.

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING AND ALMONDS

Steps:

• Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. In medium bowl, combine flour, baking soda, ginger and salt. In large bowl, beat 1 2/3 cups sugar, eggs and 1/4 cup butter until fluffy. Mix in pineapple with syrup and 1/2 cup almonds, then dry ingredients. Transfer to prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes. Transfer to rack; cool 20 minutes.
• Beat cream cheese, powdered sugar and remaining 1/4 cup butter in medium bowl to blend. Spread frosting over warm cake. Sprinkle with remaining almonds.

EASY PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
• Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
• To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.

CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Sift flour, baking soda, cinnamon, and 1/2 teaspoon salt together in a bowl. Lightly beat eggs in a bowl; add white sugar, buttermilk, applesauce, oil, and 2 teaspoons vanilla extract and mix well. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into prepared dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in baking dish on a wire rack, about 1 hour. Cover dish tightly with plastic wrap; refrigerate 8 hours to overnight.
• Beat Neufchatel cheese and 1 tablespoon reserved pineapple juice together in a bowl with an electric mixer until smooth; add confectioners' sugar, 1 teaspoon vanilla extract, and 1 pinch salt and beat until frosting is smooth. Spread frosting on cake.

COCONUT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Grease three 9" round cake pans, and line bottoms with parchment paper.
• Drain pineapple, reserving 3/4 cup juice.
• Remove 1/4 cup of the juice for the Cream Cheese Frosting.
• Reserve the pineapple for the Pineapple Filling.
• Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
• Add eggs, one at a time, beating until blended after each addition.
• Combine 1/2 cup reserved pineapple juice and 7-Up.
• Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
• Beat at low speed until blended after each addition.
• Stir in extracts.
• Pour 1/3 of batter into each of the prepared cake pans.
• Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
• Remove from pans immediately; cool on wire racks.
• Meanwhile make Pineapple Filling.
• Stir together sugar and cornstarch in a saucepan.
• Stir in pineapple and water.
• Cook over low heat, stirring occasionally, 15 minutes or until very thick.
• Cool.
• When cake is cool, make Cream Cheese Frosting.
• Beat butter and cream cheese at medium speed with an electric mixer until blended.
• Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
• When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
• Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
• Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.

PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING RECIPE - (4/5)

Steps:

• CAKE: Mix flour, sugar, and baking soda in a large bowl. Add in the eggs, pineapple along with its juice, and the pecans, if using. Stir just until moistened. Pour into a buttered 9x13-inch baking pan. Bake in a preheated 350°F oven for about 35 minutes or until toothpick comes out clean. Cool completely. ICING: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting.

PINEAPPLE PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.