Pineapple Nut Roll Or Pineapple Nut Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
• For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.

Steps:

• In a large bowl, combine the flour, sugar, sugar blend and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

Steps:

• 1. In a large bowl mix all ingredients together. Do not use a mixer; mix by hand.
• 2. Place in a greased 9 x 13 inch pan and bake at 350 degrees for 35 minutes.
• 3. Frosting: Mix ingredients together and spread on cake while still warm.

Steps:

• For the coconut sponge cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment and spray the parchment.
• Add the egg whites and lemon juice to a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup of the confectioners' sugar and increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
• Whisk the egg yolks together with the milk, vegetable oil and coconut extract in a separate large bowl until smooth. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar together into a medium bowl; whisk into the yolk mixture until smooth. Stir about a third of the whites into the batter with a rubber spatula, then fold in the remaining whites in 2 batches.
• Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean but the cake is still pale, 12 to 14 minutes.
• Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the baking sheets to invert the cake onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a rack and let cool completely, about 1 hour.
• For the frosting and cream: Add the butter and salt to a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 1 minute. Gradually beat in the confectioners' sugar until smooth. Add the coconut cream and beat on medium-high speed until thick, about 2 minutes. Transfer 2 cups of the frosting to a large piping bag fitted with a large star tip. Set aside.
• Add the toasted coconut flakes, chopped cherries and maraschino cherry liquid to the remaining frosting in the mixer and mix on low speed until combined. Transfer 1/2 cup of the maraschino cream to a small piping bag.
• Dry the cored pineapples with paper towels. Stand them upright on a baking sheet and pipe the maraschino cream into the center of each. Tap each pineapple on the baking sheet to pack in the cream, then pipe in more to fill.
• Gently unroll the cake. Spread the remaining maraschino cream over the cake, leaving about a 1/4-inch border. Arrange the pineapples end to end in a row in the middle of the cake, lining up the cores. Bring the ends of the cake up and together around the pineapples. Trim any cake that is overlapping so the ends just meet. Trim the short ends with a serrated knife to create a clean edge. Turn the cake seam-side down.
• Pipe the white frosting on top of the cake to decorate and garnish with the toasted coconut chips, dried pineapple rings and maraschino cherries.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking pan.
• Put pineapple, flour, sugar, eggs, baking soda, and vanilla extract into a large bowl. Mix with an electric mixer at medium speed until well blended, about 1 minute. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool slightly while you make the icing, about 20 minutes.
• Mix cream cheese and butter for icing together in a bowl. Add powdered sugar, pecans, and vanilla extract; mix until combined. Spread over warm cake. Refrigerate if not serving immediately.

Steps:

• 1. Mix all ingredients together. DO NOT BEAT
• 2. Pour into greased 9x11 pan or large bundt pan. Bake at 350 for 55-60 minutes
• 3. ICING: 1/2 cup of butter 4 cups sifted confectioner's sugars small can of crushed pineapple with juice 3/4 cup of coconut. small bag of chopped nuts Cream butter, blend in sugar. Blend in other ingredients thoroughly and if needed add enough pineapple juice to spread it over the roll. Enlarge the recipe if you want more icing

Steps:

• Preheat the oven to 350˚ F. Cut off the top of the pineapple and set aside. Peel the pineapple and finely chop 1/2 cup for the cake.
• Generously coat one 6-inch round cake pan and two 1-quart ovenproof bowls with cooking spray. Prepare the cake mix as directed; stir in the diced pineapple.
• Divide the batter among the pan and bowls. Bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Let cool, then unmold.
• Trim the domed tops of all three cakes with a long serrated knife to make them level.
• Put one bowl cake, wide-side up, on a small cardboard circle. Top with a layer of frosting, then add the round cake, more frosting and the other bowl cake, wide-side down.
• Tint the remaining frosting yellow with food coloring. Spread all over the outside of the cake in a thin layer, reserving about 1/2 cup.
• Cover the cake with the yellow candy melts, arranging them side by side and staggered; leave an opening at the top for the leaves.
• Dip the back of a small spoon in the reserved yellow frosting and dab on the upper part of each candy melt to make a small point.
• Trim the base of the pineapple leaves, then carefully place on the cake.