Lemon Pineapple Cake Recipes

Steps:

• Combine cake mix, pudding mix, oil, lemon-lime soda, and 4 eggs and mix well.
• Pour into greased and floured 9 X 13 inch pan.
• Bake at 350 degrees for 1 hour.
• Glaze.
• Combine sugar, pineapple, and butter in saucepan.
• Beat remaining 2 eggs in small bowl.
• Add to pineapple mixture.
• Cook until thickened, stirring constantly and cool.
• Pour glaze over cake and sprinkle with coconut.

Steps:

• In a four quart serving bowl drop one 8 inch layer cake.
• Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
• Repeat layers, and refrigerate.
• You may want to garnish with lemon slices to add that pretty touch.

Steps:

• Heat oven to 375°F.
• Line a round cake pan with waxed paper and then spray with a non-stick cooking spray.
• Spread the crushed pineapple evenly in pan; sprinkle with the dry gelatin.
• Combine flour, baking powder and salt, set aside.
• With electric mixer, beat egg and egg whites in small bowl for about 5 minutes or until thick and lemon color.
• Transfer egg mixture to medium bowl and gradually beat in sugar.
• Add enough water to pineapple juice to measure 1/3 cup.
• Beat the pineapple juice and vanilla into egg mixture using low speed of electric mixer.
• Gradually add the flour mixture, beating just until smooth.
• Pour into prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Immediately loosen cake from edge of pan and invert cake onto serving plate.
• Carefully remove the waxed paper.
• Serve warm.

Steps:

• For cake: Position rack in center of oven and preheat to 350°F Butter 3, 8-inch in diameter cake pans. Cut 3 parchment rounds to fit bottoms of pans and butter these too.
• Mix sour cream and soda in bowl and let stand 10 minutes.
• Sift flour, baking powder and salt in a small bowl.
• Cream butter with sugar in a large bowl for 8 minutes, until very light and fluffy. Add yolks, one at a time, beating well after each addition. Beat in juices, zest and sour cream mixture. Mix in dry ingredients in 3 additions.
• Beat whites in a medium bowl to soft peaks.
• Fold 1/4 of the whites into the cake batter to lighten and then gently fold in remaining whites.
• Divide batter among 3 prepared pans. Bake about 30 minutes, or until a tester comes out clean. Cool in pans 5 minutes. Run small, sharp knife around sides to loosen. Turn out and cool completely.
• For syrup: Stir icing sugar and juice in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Brush syrup over cakes (can be prepared 1 day ahead).
• For filling: Mix pineapple and cornstarch in medium saucepan. Add butter, sugar and salt. Stir over medium heat until mixture boils and thickens, about 10 minutes. Cool, cover and refrigerate until well chilled (can be prepared 1 day ahead).
• For Lemon Whipped Cream Frosting (about 4 cups): Mince lemon zest with sugar in processor or mini-blender. Whip cream in large bowl to soft peaks. Gradually beat in sugar.
• To assemble: Place 1 cake layer, syrup side up, on plate.
• Gently spread 1/2 of pineapple filling on top.
• Ice with 1/2 cup of frosting.
• Top with second layer and repeat.
• Top with third layer.
• Ice top and sides of cake with remaining frosting.
• Press coconut onto sides of cake (can be prepared 8 hours ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving).