Easy Pineapple Shortcake Recipes

Steps:

• In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, sour cream and RumChata. Add to flour mixture; stir just until moistened., Spoon mixture into 6 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Place jars in a 6- or 7-qt. oval slow cooker; add enough hot water to reach halfway up the jars, about 5 cups. Cook, covered, on high 1-1/2 to 2 hours or until a toothpick inserted in center of shortcake comes out clean., Meanwhile, combine pineapple, 2 tablespoons sugar, RumChata and lime zest. Refrigerate, covered, at least 1 hour. Remove jars from slow cooker to wire racks to cool completely. In a large bowl, beat cream until it begins to thicken. Add remaining 1 tablespoon sugar; beat until soft peaks form., Top shortcakes with pineapple mixture, whipped cream and, if desired, lime slices.

Steps:

• Preheat Oven 350 degrees: Butter a tart pan or pie plate. Combine the pineapple, brown sugar, butter, cinnamon and vanilla in a bowl and mix. Set aside while preparing the dough. Combine the milk with the vinegar and let sit while mixing the other ingredients for the dough. In a medium size bowl, combine the sugar, flour, butter, salt and brown sugar. Slowly, add the sour milk, stirring the mixture while adding the milk. Work the mixture into a dough; which will be sticky. Place the pineapple mixture at the bottom of the prepared pan. Place the dough on top of the pineapples. It will not fit perfectly and will be placed more in chunks. Place the ingredients for the crumb in a small bowl. Work the butter in the mixture with your fingers until small crumbs form. Cover the top of the tart with the crumb. Bake 30-35 minutes. Serve plain or with ice cream or whipped cream.

Steps:

• Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, granulated sugar, baking powder, salt, lemon zest and lime zest in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream, egg and lemon juice in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the flour is moistened and clumps form. Transfer to a medium bowl and knead 3 or 4 times to bring the dough together.
• Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with sanding sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
• Meanwhile, make the filling: Toss the pineapple with 5 tablespoons granulated sugar, the orange zest and lime zest; cover and refrigerate at least 1 hour or up to 6 hours.
• Beat the heavy cream with the remaining 2 tablespoons granulated sugar and the allspice in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
• Split each shortcake and fill with the pineapple and whipped cream.

Steps:

• 1. Preheat Oven 350 degrees: Butter a tart pan or pie plate. Combine the pineapple, brown sugar, butter, cinnamon and vanilla in a bowl and mix. Set aside while preparing the dough. Combine the milk with the vinegar and let sit while mixing the other ingredients for the dough. In a medium size bowl, combine the sugar, flour, butter, salt and brown sugar. Slowly, add the sour milk, stirring the mixture while adding the milk. Work the mixture into a dough; which will be sticky. Place the pineapple mixture at the bottom of the prepared pan. Place the dough on top of the pineapples. It will not fit perfectly and will be placed more in chunks. Place the ingredients for the crumb in a small bowl. Work the butter in the mixture with your fingers until small crumbs form. Cover the top of the tart with the crumb. Bake 30-35 minutes. Serve plain or with ice cream or whipped cream.

Steps:

• Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
• In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
• Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
• Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
• When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
• Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
• To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.

Steps:

• Prepare one box instant vanilla pudding, put in fridge until set, then add the can of crushed pineapple and mix well. Slice the cake twice around the diameter, making 3 layers. Add pudding mixture between both layers and also on top of cake, placing each layer of cake back on as you go. It's OK if the pudding oozes out of the cake, this makes it really yummy. Place in fridge for a couple of hours and the pudding mixture will soak into the cake. Slice yourself a big ole' chunk of cake, add the crushed strawberries and a dollop of whipcream and have yourself a lip-smacking time!

Steps:

• 1. Preheat oven to 350
• 2. Beat cake mix and crushed pineapple together on low until just moistened, then on medium for 1 minute. Pour into an UNGREASED tube (like a bundt) pan. Bake for approximately 35-45 minutes until top is a deep golden brown and cracks on top appear dry. (Careful not to underbake) Remove and let cool upside down on a glass bottle. (The top of the bottle will go into the hole in your tube pan). Run a knife around the edges to remove after cake is cooled. **you can also bake it in a traditional rectangular cake pan. Ungreased, for 35 min (approx)
• 3. Meanwhile, toss sliced or quartered strawberries with sugar (amount is up to you). Let set at least 10 minutes to develop a light syrup.
• 4. Serve cake with strawberries, top with Cool Whip, and drizzle with chocolate. You may also add sliced bananas to make it a "Banana Split Shortcake".

Steps:

• In a bowl, stir together strawberries, pineapple, and marmalade; set aside.
• Slice thawed pound cake into 16 slices. Spread half of the slices with cream cheese. Set on serving plate. Spoon half of strawberry mixture over pound cake slices. Top with remaining pound cake slices and strawberry mixture.
• Serve garnished with whipped cream and a sprig of mint.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.