Pineapple cake recipe with pineapple juice,NOT with real pineapple.?

Question

or any nice tea cake?

Answer 1

You can substitute pineapple juice for the water / liquid called for in a yellow cake mix and have a wonderful pineapple-flavor cake. Make a glaze from powdered sugar and some pineapple juice to pour over the cake instead of icing.

Answer 2

This is the most EASY and best cake recipe I own. EVERYONE asks for the recipe when they try it. Be sure to use cream cheese frosting, best if homemade but I guess you can use bought. Even frosting is easy!

Hawaiin Wedding Cake

Mix all by hand:
2 eggs
1 20 oz. can crushed pineapple with juice
2 cups flour
2 teasp. baking soda
1 1/2 cups sugar
1 cup chpped nuts (optional but delicious)

Bake in greased 9x13 pan at 350 degrees for about 30 minutes or until tootpick comes out clean.

Cream Cheese Frosting
1 stick softened butter
1 8oz. cream cheese (softened)
2 cups powdered sugar
1 teasp. vanilla
Beat all together. ( I have even mixed with by hand if ingredients are soft enough)

Answer 3

If it's pineapple upside-down cake, that's a new way of making the batter...

Try the following websites and see if they can help you out, but one things for sure:your idea is already making my mouth water!

Good luck!...

Answer 4

Hi !!!
Here you go...

Pineapple Chiffon Cake

INGREDIENTS:
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks, slightly beaten
3/4 cup pineapple juice, unsweetened
8 egg whites
1/2 teaspoon cream of tartar

PREPARATION:
Into a mixing bowl, sift together the dry ingredients.
With a spoon make a well in the center of dry ingredients. Add the oil, egg yolks, and pineapple juice. Beat with an electric mixer until very smooth.

In a large mixing bowl, combine the egg whites and cream of tartar. Beat to very stiff peaks. Pour the first batter in a thin stream into the egg whites, gently folding in just until blended.

Pour into an ungreased 10-inch tube pan; bake at 325° for 55 minutes. Increase temperature to 350° and bake for 10 minutes longer. Invert pan and cool completely.

--------AND, FOR THE FROSTING...

Pineapple Frosting

INGREDIENTS:
1/2 cup butter
4 cups sifted confectioners' sugar
6 tablespoons well drained crushed pineapple
1 to 2 tablespoons pineapple juice

PREPARATION:
Cream butter; gradually beat in sugar, creaming well. Stir in crushed pineapple and just enough pineapple juice to make it spreadable. Beat to blend thoroughly.

---------OR...

Pineapple Angel Cake

INGREDIENTS:
6 egg whites
1/4 teaspoon salt
3/4 cup sugar
6 egg yolks
3/4 cup sugar
1 tablespoon lemon juice
1/2 cup pineapple juice
1 1/2 cups cake flour
1 teaspoon baking powder

PREPARATION:
Beat egg whites with salt to moist, glossy peaks. Gradually beat in 3/4 cup sugar. In another bowl, beat egg yolks with 3/4 cup sugar until thick; add lemon and pineapple juices and beat until sugar is dissolved.
Sift together the flour and baking powder; slowly beat into egg yolk mixture until well blended. Fold in egg whites. Bake in an ungreased 10-inch tube pan at 325° for 1 hour, or until cake bounces back when lightly touched with finger. Invert to cool.

------AND, FOR THE FROSTING...

Fluffy White Frosting

Use this frosting for just about any cake. This recipe will make enough to frost 2 layers.

INGREDIENTS:
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract

PREPARATION:
Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.

Answer 5

check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..