Pineapple Spiced Cake Recipes

Steps:

• 1. Heat oven to 350^. Spray an 9x13-inch cake pan with nonstick cooking spray. Drain crushed pineapple to make 3/4 cup juice. Set aside.
• 2. Combine the cake mix, flour,eggs, oil and pineapple juice. Beat at medium speed for 2 minutes. Stir in pineapple, coconut and nuts with a wooden spoon. Pour into prepared pan.Spread evenly.
• 3. Bake for 35 minutes or until toothpick inserted into center comes out clean and cake is beginning to pull away from sides. Cool completely on wire rack.
• 4. FROSTING: Beat together cream cheese, powdered sugar and cinnamon, add enough orange jelly until of spreading consistency, beating well to blend. Spread over cooled cake..cover and refrigerate cake.

Steps:

• In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
• Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
• In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

Steps:

• Preheat oven to 350 degrees F.
• Mix the oil and sugar together. Add the eggs one at a time, beating after each addition.
• Sift together the dry ingredients. Add dry ingredients to the wet mix. Fold in the pineapple and the walnuts.
• Bake in 3 (8-inch) ring molds ring molds, greased and floured for 35 minutes or 2 (9-inch) greased and floured cake pans for 1 hour. They are done when the center bounces back.
• Rum cream: Put the vanilla bean and milk together in a saucepan, and bring to a simmer. Turn off the flame, and allow to steep for 10 minutes. Whisk the egg yolks and sugar in a bowl until sugar dissolves and mixture is a pale yellow. Stir in the hot milk and rum. Return the custard to the pan over low heat, stirring constantly with a wooden spoon until custard thickens slightly. Strain custard through a chinois. Chill over an ice bath to stop the cooking.
• Candied ginger: Put the ginger in a small saucepan, and add enough water to cover. Bring the pot to a boil. Drain the water, leaving the ginger and refresh with more cold water. Bring to boil again. Follow this step one more time. After the last time, add the simple syrup to the strained ginger and bring to a simmer. Cook for half an hour. Strain the ginger and spread out on a plate to cool. Save the ginger infused syrup for another dessert.
• Assembly: Cut cake into approximately 1-inch slices. Place one slice on a dessert plate and pour a desired amount of rum cream over the slice. Garnish with the candied ginger.

Steps:

• Preheat oven to 350 degrees.
• Generously grease and flour a 9x13 baking pan.
• In large mixer bowl, combine cake mix, pudding mix, cinnamon, pineapple with its juice, water, oil, and eggs; Beat at low speed for 30 seconds.
• Increase mixer to medium speed and beat an additional 1 1/2 minutes.
• Fold in carrots and ½ cup of the pecans.
• Spread batter in prepared pan.
• Bake in 350F oven until wooden pick inserted in center comes out clean, about 40 to 45 minutes. Cool the cake completely.
• Frosting-In large mixer bowl, beat cream cheese and butter until creamy.
• Add powdered sugar, vanilla, and cinnamon; beat just until smooth.
• Spread over cooled cake.
• Sprinkle remaining pecans over top.
• Refrigerate several hours before serving.

Steps:

• Note:*** Do NOT add the water and oil stated on the box of cake mix.
• The Pineapple and juice replace these two ingredients and make it lower in fat and more moist.
• In bowl, add dry cake mix, pineapple with juice, eggs and orange extract.
• Beat just until mixed.
• Pour into a 9x13-inch pan and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
• Cool.
• Note: I wrapped outer edge of cake with Magi-cake strips which prevents the outside edges from becoming browned before the cake is done; however, this is optional.
• Mix orange extract and powdered sugar to make a glaze.
• Drizzle over the cooled cake.
• Note:*** I have made this in 6 mini-angelfood cake pans and baked for 23 minutes.
• They were the first cakes sold at the bake sale.