I need a pineapple topping for a pineapple cake, can you help?

Question

I need the topping ingredients for a pineapple cake. I lost my mom's recipe on how to make it. Instead of making a pineapple 'upside' down cake, she would just make a yellow cake, and then cook her pineapple topping mixture on top of the range, cooking it down until it was thick and syrupy. Then after the cake and topping were cool, she would spread on top of cake. I'm not sure how much of the ingredients I need and if I am missing any. I want to make a 13x9 in cake and want plenty of pineapple topping for it. I would appreciate the help, and I want to make this as soon as possible. Thanks!!

Answer 1

In saucepan over medium heat, combine and cook until thick:

1 1/2 c. brown sugar
1 T. butter
1 can crushed pineapple

Can easily be doubled for extra topping for ice cream, pound cake, etc.

Answer 2

i don't think of that's going to artwork. First, strawberries are VERY juicy .. and the cake batter won't prepare dinner thoroughly the place it surrounds the strawberries, because of the fact the fluid will leach out. i think of the strawberries would be surrounded via slightly pocket of goo. Secondly, to pour juice over the cake will make it soggy and moist. a extra helpful thought is to take the pineapple juice, upload merely slightly sugar to it, and boil it to make a syrup .. that may not run INTO the cooked cake. Slice sparkling strawberries and placed them in between the layers. Cool whip on proper. issue with putting pineapple products into the cool whip is - back - you might have problems with making issues runny. truly, in case you want a robust pineapple cake, locate that recipe. As for cool whip ... yuck. Hate the stuff. yet once you want to apply it ... it is your factor.

Answer 3

Lol, hmm. I don't cook cakes but I could maybe help you
figure out a good topping :P


Ok theres a Pineapple Coffee cake you could make heres the things you need for it:
Dry Ingredients:
1 cup quick or whole oats (not instant)
1 cup whole wheat flour
1/2 cup vegan sugar (I used demerara)
2 teaspoons baking powder
1 1/2 teaspoons Ener-G Egg Replacer
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:
3 tablespoons water
1 tablespoon white or cider vinegar
1 cup crushed pineapple packed in pineapple juice, undrained
1/3 cup unsweetened applesauce

Topping:
2 tablespoons coarse sugar, such as demerara or raw sugar
1/2 teaspoon cinnamon

Preheat the oven to 350 F. Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.)

Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they're uniformly ground.

Mix the oat flour with the other dry ingredients. Add the wet ingredients and stir until moistened and completely combined, but don't over mix. Pour into the prepared pan (batter will be thick). Mix together the sugar and cinnamon topping, and sprinkle it over the top.

Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for at least 15 minutes. Eat and celebrate!

Makes about 9 pieces

Lol and heres the one YOU want to make heres the things you would need:

opping:*
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can (20 oz) of pineapple slices

Cake:
1 1/2 cups all purpose flour
6 Tbsp cake flour
6 Tbsp of ground almonds (from about 2 oz of whole almonds)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream

1 Start by making the caramel topping.* Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.

2 Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.

3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Makes 12 to 14 servings.


Hope everything works out and good luck :P

Answer 4

2 cans crushed pineapple Drained
2 cups brown sugar

place in pan and simmer until thickened let cool, spoon over cake

Answer 5

I always did what my mum and nan did Plenty of butter or marge in the tin then a layer of real pineapple then a gently spread layer of pineapple jam (I think in america you call it jelly?) then the sponge mixture.

Answer 6

1/4 cup butter
1/2 cup brown sugar, firmly packed
1 can (20 ounces) pineapple slices
4 maraschino cherries, drained and halved
2 packages (9 ounces each) yellow cake mix
1 1/2 tablespoons Pantry Korintje Cinnamon
2 eggs
1 teaspoon rum extract
Vanilla ice cream (optional)
1/2 cup sweetened flaked coconut, toasted (optional)

Melt butter in Large (10-inch) Skillet over low heat. Stir in brown sugar until well blended using wooden Spoon. Remove skillet from heat.

Meanwhile, drain pineapple slices in small colander, reserve juice in small bowl. Arrange 8 pineapple slices over sugar mixture. Place a cherry half in the center of each pineapple slice.

Add enough water to pineapple juice to measure 1 cup. Combine cake mix, cinnamon, liquid, eggs and extract. Whisk until well blended. Gently pour over fruit in skillet.

Place cover on top of skillet. Place skillet over medium heat. Cook 8-10 minutes or until batter bubbles around edges of skillet. Reduce temperature to low. Cook 20-30 minutes or until Cake Tester or fork inserted in center comes out clean. Remove skillet from heat. Carefully loosen edge of cake; invert onto heat-safe serving plate. Cool slightly.

If desired, serve with a scoop of vanilla ice cream. Sprinkle with toasted coconut, if desired.

Cook's Tip: Preheat oven to 350°F. Spread shredded coconut in a single layer over bottom of pan. Bake 8-10 minutes (stir coconut occasionally for even browning) or until light golden brown; cool completely.



"topping"
(own creation)

50g unsalted butter
half of a large ripe pineapple, rind and core removed, then cut into 1cm slices
1/4 cup golden syrup
1/2 cup caster sugar (or less if pineapple is very ripe)
1 tbspn lemon juice
1 tspn vanilla essence



To make the "topping":


Place the butter in a non-stick pan over medium heat and melt. Add pineapple and lemon juice into the pan. Cook the pineapples till it is slightly tender, stirring carefully.


Add golden syrup, sugar and vanilla essence and cook till pineapple is tender.


Remove pineapples carefully with a slotted spoon and arrange in the bottom of a greased 23cm spring-form cake tin. (The juices tend to leak from my tin, so I line it with foil)


Increase heat and boil remaining liquid in the pan for 5 minutes or more until a rich caramel forms. DO NOT be tempted to tasted the caramel at this stage because it is VERY HOT.


Pour caramel over the pineapples in the base of the tin.

Answer 7

maybe slices of canned pineapple?

Answer 8

cool whip topping