Pineapple Cake Recipes

by Annie B. Bond, YumSugar
(Care2.com, Yumsugar.com)

Pineapple Cake Recipes

Upside Down Cake

This is a pretty easy recipe to manage and quick to get in the oven. The resulting cake is moist with a tender crumb and a rich flavor, almost melting in your mouth.

The pineapples and brown sugar/butter topping provide a great contrasting sweetness, but are not overpowering. It is the perfect balance of flavors and textures and a wonderful dessert that can transform another weeknight dinner into something special.


Ingredients:

The Upside Down Part:

*Serves 10

¼ cup butter

¼ cup organic dark sugar, such as Sucanat

7 pineapple rings (fresh or canned)

The Cake Part:

½ cup butter

2/3 cup organic sugar

1 teaspoon organic vanilla

2 eggs (free range, organic eggs are the best choice)

1 2/3 cups organic all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

2/3 cup milk

Toppings:

Whipped cream, or vanilla ice cream.


Directions:

• Grease a 9 inch cake pan.

The Upside Down Part:

• Melt the butter in a pan, and then add the sugar. Stir constantly until the mixture thickens and bubbles. Pour the mixture into the bottom of the cake pan. Layer the pineapple on top of the butter/sugar blend.

The Cake Part:

• Cream the butter. Gradually add the sugar, vanilla, and eggs. Beat until the mixture is well blended. Combine the dry ingredients in another bowl. Add to the butter mixture, and add the milk, beating until smooth. Spread evenly over The Upside Down Part.

• Bake for about 40 minutes at 350F, or until a knife inserted into its center comes out clean.

Original Pineapple Cake Recipes #1



Coconut-Pineapple Loaf Cake

Adapted from Everyday Food

Ingredients:

1-1/2 cups sweetened shredded coconut

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1-1/2 cups all-purpose flour (spooned and leveled), plus more for pan

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup sugar

3 large eggs

1 cup light sour cream or low-fat plain yogurt

1 can (20 ounces) pineapple chunks in unsweetened juice, drained well



Directions:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream or yogurt in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).

• Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Original Pineapple Cake Recipes #2


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