Can anyone give me a recipe for a pineapple cake?

Question

Can I use a yellow box cake?I'm not sure if I need to substitute the oil with pineapple juice.

Answer 1

PINEAPPLE CARROT CAKE

Cake:

2 cups all-purpose flour
1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained

Frosting:

1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
few drops vanilla extract or rum

This recipe is wholesome and easy (it only takes 30 minutes to prepare and 45 to bake). The carrots and the pineapple work together to keep the cake moist.
Preheat oven to 350°F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.

Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food processor).

Sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don't want to get the cinnamon in the sifter!)

Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.

Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9x13 inch pan.

Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won't work on this cake!).

To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners' sugar until the frosting is a spreadable consistency. Frost cake while still slightly warm.

Answer 2

Keep it simple is my motto. Take your yellow box cake and substitute pineapple juice for half of the liquid in the cake...probably the milk. Take some pineapple slices and place in a pattern on the bottom of a greased cake tin and then cover them with some light brown sugar. Pour in the cake batter and bake as directed on the box. Take it out of the oven and let it sit for about 5 minutes before you turn it over. It will have pineapple with a caramel topping on the top of it.

Answer 3

1/2 cup margarine
1 1/2 cups sugar
1/2 teaspoon vanilla
1 cup crushed pineapple -- undrained
2 1/2 cups cake flour
1 tablespoon baking powder
dash salt
1/4 cup water
3 egg whites -- beaten until stiff

Answer 4

hey i hope u'll like my recipe & its quiet easy too.....
INGREDIENTS:
2 cups sugar
2 sticks butter, softened
3 cups plain flour
1 tablespoon baking powder
3/4 cup milk
1 tblespoon vanilla
6 egg whites, stiffly beaten
Filling (recipe follows)
PREPARATION:
Cream sugar and butter together until light and fluffy. Combine or consolidate flour and baking powder. Add alternately with milk to sugar mixture, beginning and ending with flour mixture. Add vanilla. Gently fold in egg whites.
hey all de best for it!!

Answer 5

Try any cookbook for a pineapple upsidedown cake. I think I have used Betty Crocker cookbook. Maybe try their web.

Answer 6

Not sure what kind but here are two.

1 package DUNCAN HINES® Moist Deluxe® Pineapple Supreme Cake Mix
1 (4-serving size) package vanilla-flavor instant pudding and pie filling mix
4 eggs
1 cup plus 4 tablespoons orange juice, divided
1/3 cup vegetable oil
1 tablespoon grated orange peel
1/3 cup granulated sugar





Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
Combine cake mix, pudding mix, eggs, 1 cup orange juice, oil and orange peel in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 25 minutes in pan. Invert onto serving plate.
Combine sugar and 4 tablespoons orange juice in small saucepan. Simmer 3 minutes. Brush warm glaze on cake.

Tip Serve cake with peach ice cream.

Topping
1/2 cup (1 stick) butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces) pineapple slices, well drained
Maraschino cherries, drained and halved
Walnut halves
Cake
1 package DUNCAN HINES® Moist Deluxe® Pineapple Supreme Cake Mix
1 package (4-serving size) vanilla-flavor instant pudding and pie filling mix
4 eggs
1 cup water
1/2 cup oil

Pineapple Upside Down Cake

1. Preheat oven to 350°F.
2. For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with ovenproof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, maraschino cherries and walnut halves in skillet. Set aside.
3. For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350°F for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate.

Tip Cake can be made in a 13×9×2-inch pan. Bake at 350°F for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cake is also delicious using Duncan Hines® Moist Deluxe® Yellow Cake

Answer 7

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Answer 8

NO