PINEAPPLE DREAM CAKE AKA DAFFODIL CAKE
This cake was MY birthday cake for many years & was made by my best friend, and later sister-in-law, Becki. Oh, the barbecues & lasagna dinners that were topped off by this delicious dessert! Talk about happy memories, even if the event meant I was getting older. =^..^=
Provided by Fran Miller
Categories Cakes
Time 40m
Number Of Ingredients 9
Steps:
- 1. Mix the cake mix, water, oil, and eggs together, as directed on the cake mix box. Bake the cake in a 13 x 9" baking dish, using the temperature & time suggested on the cake mix box. Remove from oven and cool.
- 2. Drain the pineapple well. (I actually squish it with a wooden spoon, just a little, so the cake won't get soggy.)
- 3. Spread drained pinepple over the cooled cake.
- 4. In a blender (or using a bowl & mixer), mix together the cream cheese, pudding mix, and milk until well-blended. Pour over the pineapple on the cake...
- 5. ...and smooth the pudding evenly over the cake.
- 6. Refrigerate at least 30 minutes until the pudding is set. Then frost with Cool Whip.
- 7. Refrigerate again until ready to serve. (If there are any leftovers, refrigerate them, too.) I wish this photo showed the whole slice of cake. Silly JAP editing! =^..^=
DAFFODIL CAKE
I've made this cake for my children(see photo below), grandchildren and great-grandchildren. It is their favorite birthday cake...it's light and tasty, and lends itself beautifully to decorating. I often place a small arrangement of fresh flowers in the center.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt; fold into egg white mixture. Set aside., In another large bowl, beat egg yolks and water until thick and lemon-colored. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Beat in vanilla. , Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately invert pan; cool completely., For frosting, combine the sugar, flour and salt in a small saucepan. Stir in pineapple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Fold in whipped topping. , Remove cake from pan to a serving plate. Spread frosting over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 255 calories, Fat 6g fat (4g saturated fat), Cholesterol 106mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 0 fiber), Protein 4g protein.
NO-BAKE DAFFODIL CAKE
Steps:
- Place round cake in the center of sheet cake. Place 4 cupcakes on the top of the layer cake so that they touch in the center; then add 1 more cupcake on top of the 4 cupcakes. Place the 4 remaining cupcakes on the corners of the sheet cake. Decorate with cookies around cakes pressing gently into frosting and/or inserted into the cupcakes.
DAFFODIL CAKE
Much like its namesake flower, the daffodil cake is a cheerful sign that warmer days are ahead. Here's how it works: half of the batter is ethereal angel food; the other half is enriched with egg yolks and the zest and juice of an orange and a lemon. After layering both in a tube pan and baking, you pour the tart, citrusy glaze on top to create a dessert that will rouse your taste buds-and brighten any gathering.
Provided by Martha Stewart
Time 55m
Yield 10 to 12
Number Of Ingredients 14
Steps:
- For the Cake: Preheat oven to 350°F. Sift flour, 1/4 cup sugar, and 1 teaspoon salt through a coarse-mesh sieve onto a piece of parchment. Beat yolks and 1/4 cup sugar with an electric mixer on high speed until doubled in volume, 3 minutes. Beat in both zests and juices.
- In a clean bowl with clean whisks, beat egg whites on high speed until foamy. Beat in remaining 1/4 teaspoon salt and cream of tartar until soft peaks form. Gradually add remaining 1 cup sugar; beat to stiff peaks. Transfer to a large, wide bowl. Sift one-third of flour mixture over top; gently but thoroughly fold in. Repeat twice more with remaining flour mixture.
- Fold half of egg-white mixture into yolk mixture; dollop into an ungreased 10-inch angel-food-cake pan. Top with remaining egg-white mixture. Run a knife through to release air bubbles. Bake until top springs back when lightly touched, 35 to 40 minutes.
- Invert pan onto its legs (or rest on the neck of a wine bottle); let cool 1 hour. Run a knife around inside of pan and tube to release cake and unmold, then use it to release cake from pan bottom; remove.
- For the Glaze: Whisk together all ingredients to create a thick but pourable glaze. If too thick, whisk in more lemon juice, 1 teaspoon at a time; if too thin, more confectioners' sugar. Place cake on a cake stand and pour glaze over top, letting it drip down sides. Let stand until set, about 30 minutes; decorate with flowers.
DAFFODIL CAKE (LEMON CAKE SUPREME)
This recipe came from my grandma. At some point, I got into the habit of making it each spring to celebrate the first blooming daffodils - something worth celebrating, to my mind, after long snowy winters. And this light, creamy, lemony, slightly tropical concoction always seemed the perfect harbinger of spring.
Provided by ctrmom
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
- Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
- Pour crushed pineapple with juice over the cake in the pan.
- Fold 1 package lemon instant pudding into 1 1/2 cups milk.
- Fold this into 1 small carton Cool Whip.
- Spread over cake.
- Top with coconut! (optional).
DAFFODIL CAKE
Make and share this Daffodil Cake recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
- Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture.
- Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, (check about 20 min into the cooking) or until done. Invert pan; let cool. Remove cake from pan.
- To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice.
- Frost sides and top of cake.
Nutrition Facts : Calories 345.5, Fat 6.7, SaturatedFat 3.7, Cholesterol 68.9, Sodium 357.4, Carbohydrate 67.8, Fiber 0.4, Sugar 55.2, Protein 4.9
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DAFFODIL CAKE - BETTER HOMES & GARDENS
From bhg.com
Cholesterol 107mg 36%Sodium 189mg 8%
- In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift together flour and 3/4 cup sugar 3 times; set aside.
- Add vanilla, cream of tartar, and salt to egg whites. Beat with electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Sift one-fourth of the flour mixture over white mixture; fold in gently. If bowl is too full, transfer to a larger bowl. Repeat with remaining flour mixture, using one-fourth of the flour mixture each time. Transfer half of the batter to another bowl.
- In a small mixing bowl beat egg yolks on high speed for 6 minutes or until thick and lemon-colored. Fold in 1-1/2 teaspoons lemon peel. Gently fold yolk mixture into half of the egg white mixture. Alternately spoon yellow batter and remaining white batter into an ungreased 10-inch tube pan. Swirl metal spatula through batters to marble.
- Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove. Place cake upside down on a plate; frost with Tangy Lemon Frosting. Sprinkle top with finely shredded lemon peel, if desired. Cover and chill up to 24 hours. Makes 12 servings.
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