Mexican Pineapple Cake Recipes

Steps:

• Preheat oven to 350°F.
• In large mixing bow, gently stir together all ingredients by hand until well combined.
• Pour into a greased and floured 13x9-inch pan and bake for 35 minutes.
• Remove from oven and cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.
• Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.
• To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

Steps:

• In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool. , For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.

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:

• Make cake Preheat oven to 350°F. In large bowl, stir all cake ingredients together by hand. Spread evenly in 9- x 13-inch glass baking dish and bake until toothpick inserted into center comes out clean, about 35 minutes. While cake is baking, make frosting In large bowl, using electric mixer, beat cream cheese, margarine, and vanilla until smooth. Add sugar and continue to beat until well combined. Pour frosting over the cake immediately upon taking the cake out of the oven. Cool the frosted cake in the refrigerator.

Steps:

• 1. Beat Sugar with Eggs. Add pineapple with juice stir to mix
• 2. sift Flour and baking soda together add to mix. Pour into ungreased 9x13in baking Pan bake at 350 F for 35 mins
• 3. While cake is baking make topping cream together Cream Cheese, Powder Sugar, Butter and Vanilla at high speed. While cake is warm, not hot put topping on cake.

Steps:

• Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.

Steps:

• Beat sugar with eggs. Add pineapple WITH juice; stir to mix.
• Sift flour and baking soda together, add to mix.
• Pour into ungreased 9 x 13 baking dish.
• Bake at 350°F for 35 minutes.
• While cake is baking, make topping.
• Cream together cream cheese, sugar, butter and vanilla* at high speed.
• While cake is warm, not hot, put topping on cake.
• *I always bake with Mexican vanilla, it has a very different taste than regular vanilla extract. Try it and let me know! You will not be disappointed, I promise!

Steps:

• 1. Mix 1st 3 ingredients well, add coconut and pecans
• 2. Bake in a 13 x 9 pan at 350 degrees for 30-40 minutes or until toothpick comes out clean
• 3. Cool cake and spread with cream cheese icing. Serve or freeze.