Pineapple fluff cake

[sherlyk]

Pineapple Sponge Cake

Ingredients

* 1 1/2 cups cake flour
* 1 teaspoon baking powder
* 6 eggs
* 1/2 teaspoon salt
* 1 1/2 cups white sugar
* 1 tablespoon lemon juice
* 1/2 cup unsweetened pineapple juice
* 2 cups whipped cream
* 1 fresh pineapple, peeled and cored
* 12 cherries

Method:

1. Preheat oven to 325 degrees F (165 degrees C).

2. Sift the cake flour and baking powder together.

3. Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).

4. With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).

5. Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.

6. Bake at 325 degrees F for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish of pineapple and cherries.

[sherlyk]

Pineapple Cream Cheese Cake


Ingredients:

# yellow cake mix shopping list
# 1/4 lb margarine shopping list
# Two 15-1/2 oz can crushed pineapple
# One 8 oz pkg. cream cheese
# 1 cup chopped pecans (grind in blender)
# 4 eggs,
# 1 lb powdered sugar

Method:

1) Combine cake mix, margarine, 2 eggs and pecans.
2)Press in bottom of greased 9x13 inch pan.
3) Drain pineapple; spread evenly over cake mixture.
4) Mix cream cheese, 2 eggs and powdered sugar; pour over pineapple.
5) Bake in preheated 350F oven for 45 minutes or until golden brown. Cool; cut in small squares to serve.

[sherlyk]

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

Method:

How to make Pineapple chiffon cake

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.

[sherlyk]

Pineapple Cake

Ingredients:

# 2 cups flour
# 2 cups sugar
# 2 eggs
# 2 tsp vanilla
# 2 tsp baking soda
# 1 cup chopped walnuts
# 1 can crushed pineapple

Frosting:
# 1 stick butter softened
# 1 softened cream cheese
# 2 cups powdered sugar
# 1 tsp vanilla


Method:

* Mix all cake ingredients together.
* Pour into a 9 x 12 ungreased pan.
* Bake at 350 for 45 minutes.
* Beat all frosting ingredients till smooth.
* Cool and spread with cream cheese frosting.

[sherlyk]

Caramelized Pineapple

Ingredients:

• 2 tablespoons butter
• 1/4 cup brown sugar
• sliced fresh pineapple

How to Make....

# 1 Melt the butter in a medium to large saute pan over medium heat.
# 2 Place the pineapple slices over the melted butter in the pan. Sprinkle with the brown sugar.
# 3 Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
# 4 Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
# 5 When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make extra delicious! Pour some of the sauce over that as well. Very hot, let cool a little before serving.

[sherlyk]

Pineapple Icebox Cake

Ingredients:

# 6 ounces butter
# 1 1/2 cups icing sugar
# 4 eggs
# 1 teaspoon vanilla
# 2 cups pineapple slices
# 1 cup nut
# 1 sponge cake, already baked (I use a store bought, lemon sponge, box cake. I think the lemon gives a better flavour than a plain)
# 2 cups whipped cream

Methods:-

1) Cut the cake into one inch thick slices.

2) Cream butter and icing sugar until fluffy.

3) Add egg yolks one at a time, beating after each addition and scraping the sides.

4) Add vanilla, pineapple and brazil nuts.

5)Beat egg whites until stiff but moist and fold into mixture gently.

6) Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.

7) Cover with foil and freeze for 24 hours.

8) When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.

[sherlyk]

Orange-Pineapple Fluff Cake


Ingredients

* 1 loaf commercial fat-free pound cake
* 1/4 cup unsweetened orange juice
* 2 teaspoons Triple Sec or other orange-flavored liqueur
* 1 (9-ounce) jar reduced-calorie apricot-pineapple preserves
* 1 (8-ounce) can crushed pineapple in juice
* 2 1/2 cups frozen reduced-calorie whipped topping, thawed

Preparation

Punch holes in cake at 1-inch intervals with a wooden pick. Combine orange juice and liqueur; pour over cake. Slice cake horizontally into 4 layers. Place 1 cake layer on a serving plate. Spread one-third of preserves over layer. Repeat procedure with remaining cake layers and preserves, ending with cake layer.

Drain pineapple, and press between paper towels to remove excess moisture. Fold pineapple into whipped topping. Spread topping mixture over top and sides of cake. Cover and chill at least 1 hour.