Pineapple Crunch Cake Recipe 435

Steps:

• Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack., In a saucepan, combine cornstarch and pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Cool. , In a bowl, beat ice cream and pudding mix on low speed 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving.

Steps:

• The Cake: Place drained pineapple on a plate and pat the pineapple pieces dry and set aside. In the bowl of an electric mixer, combine the flour, sugar, baking powder, baking soda, salt and nutmeg. Mix on low for one minute. Add the butter pieces and continue to mix on low until the mixture resembles sand. In a small bowl whisk together the eggs , sour cream and vanilla. Pour the wet ingredients into the dry mixture and mix on low until the ingredients are just combined. Increase speed to medium high and mix for 1-1/2 minutes or until smooth. Fold the pineapple into the batter. Spoon the batter into the prepared baking dish and smooth batter with the back of a spoon. Sprinkle crunch topping over all. Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. After 30 minutes of baking, cover the top of cake loosely with a piece of aluminum foil to help prevent the top of the cake from browning too much. Serve topped with warm caramel sauce. The Crunch topping: Combine all ingredients in a mixing bowl and gently mix the butter into the dry ingredients Warm Caramel Sauce: In a medium size, heavy-bottom saucepan, combine the heavy cream, butter, brown sugar, salt and water. Place pan over medium heat and continue to stir until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat and stir in the vanilla. Continue to stir vigorously until the sauce is smooth. Serve sauce warm. To store sauce allow it to cool completely and store in an air tight container in the refrigerator for up to one week.

Steps:

• In a large bowl, combine flour, sugar, brown sugar, baking soda and salt. Stir in pineapple and walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes on a wire rack., For icing, combine sugar, butter and milk in a small saucepan over medium-high heat. Bring to a boil and boil for 2 minutes. Pour over warm cake. Sprinkle with coconut if desired.

Steps:

• Cream sugar and margarine in bowl. Add eggs, flour, soda and salt, mix well.
• Ad pineapple, undrained, and vanilla.mix well.
• Pour into greased and floured 13x9 pan.
• Bake at 300* for 1 hour or until cake tests done.
• Spread PECAN TOPPING over hot cake.
• Broil until TOPPING is bubbly.
• to prepare PECAN TOPPING:.
• Combine all ingredients in bowl, mix well.
• spread over hot cake.
• Broil until bubbly.

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
• Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
• Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
• Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
• Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
• Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.