Pineapple Pecan Dump Cake Recipes

PINEAPPLE PECAN CAKE

This cake comes out extremely moist and yummy and is a snap to whip up. It is especially good when topped with cream cheese frosting.

Provided by ZIPITY

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 7

Pineapple Pecan Cake image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 56.1 g, Cholesterol 31 mg, Fat 7.6 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 117.3 mg, Sugar 38.9 g

Ingredients

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
2 eggs, beaten
1 (15 ounce) can crushed pineapple, with juice
1 teaspoon vanilla extract
1 cup chopped pecans

PINEAPPLE UPSIDE-DOWN DUMP CAKE

This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. -Karin Gatewood, Dallas, Texas

Provided by Taste of Home

Categories Desserts

Time 2h10m

Yield 10 servings.

Number Of Ingredients 7

Pineapple Upside-Down Dump Cake image

Steps:

In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top., Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.), Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.

Nutrition Facts : Calories 455 calories, Fat 22g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 418mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

3/4 cup butter, divided
2/3 cup packed brown sugar
1 jar (6 ounces) maraschino cherries, drained
1/2 cup chopped pecans, toasted
1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
1 package yellow cake mix (regular size)
Vanilla ice cream, optional

PINEAPPLE AND PECAN CAKE

This is a really good cake. Just made it today! Thanks for reading hope you in joy!

Provided by Hellokitty_50512

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 1h50m

Yield 16

Number Of Ingredients 11

Pineapple and Pecan Cake image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
Spread pecans onto a baking sheet; spray pecans with cooking spray.
Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
Whisk flour, white sugar, and baking soda together in a bowl. Stir pineapple and its juice and eggs into flour mixture until batter is well mixed; fold in toasted pecans. Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from oven and cool completely.
Beat confectioners' sugar, cream cheese, butter, and vanilla extract together in a bowl using an electric mixer until icing is smooth. Frost the cooled cake using all the icing.

Nutrition Facts : Calories 393.8 calories, Carbohydrate 59.5 g, Cholesterol 53.9 mg, Fat 16.4 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 7.4 g, Sodium 249.3 mg, Sugar 45.9 g

Ingredients

1 cup chopped pecans
canola oil cooking spray
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 (20 ounce) can crushed pineapple in juice, undrained
2 eggs
2 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 tablespoon vanilla extract