Pineapple Cake With Pineapple Glaze Recipes

Steps:

• 1. Preheat oven to 350°F. Grease and flour Bundt pan. Set aside 1 cup of crushed pineapple for glaze. In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
• 2. For glaze; in small saucepan melt butter add the 1 cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the pineapple preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and rum in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

Steps:

• Preheat oven to 350°F. Grease and flour Bundt pan. Set aside ¾ cup of crushed pineapple for glaze. In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. For glaze; in small saucepan melt butter add the 3/4 cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.

Steps:

• For the Cake:.
• Grease and flour a 10-inch tube pan.
• Cream shortening, butter and sugar in a mixer until light and fluffy (at least 3 minutes).
• Add eggs, one at a time, beating well after each addition.
• Sift together flour and baking powder, then add to creamed mixture alternately with milk and vanilla, beginning and ending with the dry ingredients.
• Stir in the pineapple.
• Pour batter into the prepared pan.
• Place in a cold oven.
• Set the temperature at 325° and bake for one hour and fifteen minutes or until a toothpick inserted in the center of the cake comes out clean.
• While cake is baking prepare the Pineapple Glaze.
• Cool the cake ten to fifteen minutes in the pan, then turn it out onto a cake plate.
• Drizzle with the Pineapple Glaze.
• To Make The Glaze:.
• Mix the butter and powdered sugar until smooth.
• Stir in the Pineapple.

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
• In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
• Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
• Transfer to prepared baking dish.
• Bake for about 30 minutes.
• Remove from oven and cover the pan loosley with foil to prevent excess browning.
• Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
• To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
• Cook for about 4 minutes or until the mixture is golden brown.
• Remove from heat and stir in vanilla.
• Drizzle the buttermilk mixture glaze over the cake.
• Cool completely in the pan then frost with cream cheese icing.
• Delicious!