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How To make Pineapple Bundt Cake Supreme
1 c Unbleached all-purpose flour
1 1/2 ts Cream of tartar
1 tb Baking soda
1/4 ts Sea salt
1 1/2 c Whole wheat flour
1/2 c Wheat germ
2 tb Egg replacer
1/2 c Water
1 c Natural applesauce
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Pineapple juice concentrate
-- (frozen, thawed) 1 ts Almond extract
10 1/2 oz Silken tofu; drained
2 tb Lemon juice
1 1/2 c Ground almonds
1 c Crushed pineapple; drained
Preheat oven to 350 F. Oil and flour a bundt pan. Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size bowl. Stir in whole wheat flour and wheat germ. Set aside. In a small bowl, whisk egg replacer and water until foamy. Set aside. In a large bowl, mix applesauce and brown sugar. Stir in corn syrup, juice concentrate, almond extract and egg replacer. Place tofu in food processor and blend while gradually adding lemon juice through feed tube. Fold dry ingredients into applesauce mixture alternately with tofu mixture. Gently stir in almonds and crushed pineapple. Pour into prepared pan and bake until light brown and cake springs back when touched lightly, about 45 minutes. Turn out on a wire rack and let cool for 30 minutes. Slice and serve. Per serving: 273 cal, 7 g prot, 224 mg sod, 46 g carb, 8 g fat, 0 mg chol, 148 mg calcium Hint: Place tofu on paper towels to absorb moisture and make sure it is thoroughly drained before blending. From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias
How To make Pineapple Bundt Cake Supreme's Videos
Pineapple Supreme Upside-Down Cake from scratch
New Orleans native Charlie Andrews demonstrates on how to make an old school classic, Pineapple Supreme Upside-down cake from scratch. The cake has Pineapple juice, pineapple extract and pineapple powder to give it a nice pineapple flavor. This recipe calls for 12 slices of cake. It's soft, moist, nice pineapple flavor and a wonderful topping of butter, brown sugar crust with pineapple slices and cherries on top. Hope you all will give this classic holiday cake recipe a try.
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Pineapple cake: you’ve never had a cake so soft and delicious!
If you love pineapple and soft fluffy cakes, this is the dessert for you!
INGREDIENTS
3 eggs
150g sugar
vanilla extract
280g flour
1 packet of baking powder
120ml pineapple juice
a pinch of salt
DIRECTIONS
Beat the eggs with the salt, gradually add the sugar. Mix in the pineapple juice, sifted flour, baking powder and the pieces of sweetened canned pineapple. Pour the batter into a buttered cake pan and place the pineapple slices on top. Bake at 180°C for 40 minutes.
Pineapple Upside-Down Bundt Cake
1 stick butter
1/2 cup brown sugar
Maraschino cherries
1 can sliced pineapples 20 oz
(reserve the juice)
3 eggs
1/3 cup milk
1/3 cup oil
1 yellow cake mix
1 vanilla instant pudding 3.5 oz
non stick spray
It is said that in a Bundt pan you are supposed to let your cake sit for 10 min before turning it over to remove the cake.
How to made a Homemade PINEAPPLE SUPREME CAKE using Box cake Mix hacks | ❌ Butter | ❌ Milk!
Spring has spring and we look forward to all the refreshing recipes! This simple pineapple cake utilizes a lot of pineapple juice with a healthy hint of citrus! Super simple to make and pairs perfectly with a classic pineapple glaze! This cake stays moist whether refrigerated or not!
My favorite pineapple juice (*affiliate link)
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Ingredients Used
For the cake
1 box Duncan Hines pineapple cake mix
1 pk (3.4oz) instant vanilla pudding mix
2/3 cup vegetable oil (adds a lot of moisture at room temperature)
1 tsp vanilla extract
4 egg @ room temp
1 cup pineapple juice
1/4 cup crushed pineapple (drained of all liquid)
Zest of one orange
For the pineapple glaze
3 cups powdered sugar
3 Tbsp pineapple juice
1/2 tsp vanilla extract
Mix the cake batter per video instructions. Bake @350 F for 40 minutes or until a toothpick inserted comes out dry! Allow to cool down completely before glazing! Mmmmm… Enjoy!
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Checkout my other box cake hack videos here:
Chocolate cake:
Lemon cake:
Pineapple coconut cake:
My viral jiffy cornbread hack
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How to make a pineapple upside down cake
Ingredients
• 1 stick of butter
• 1 cup brown sugar
• 1 pineapple can
• 1 can cherries
• 1/3 cup of oil
• 3 eggs
• 1 box of cake batter
• 1 cup of pineapple juice
Cook at 350* for 45 minutes
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The BEST Supreme Pineapple Upside Down Cake Recipe
Today I'm going to show you how I make a Supreme Pineapple Upside Down Cake. Grab your ingredients and cook along with me. RECIPE BELOW
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Ingredients you'll need:
• 1 - 15.25oz Box Duncan Hines Perfectly Moist Pineapple Supreme Cake Mix
• 1 - 20oz Can Dole Sliced Pineapple (Drain the juice in a separate bowl to use later)
• 1 - 20oz Can Dole Crushed Pineapple (Drain the juice in a separate bowl to use later)
• Maraschino Cherries (Optional)
• 3/4 - Cup Packed Brown Sugar
• 1 - Sticks of Butter (Will need to be melted)
• 3 - Eggs
• 1/3 Cup Vegetable Oil
• 1 - Cup Pineapple Juice
Instructions:
STEP 1
• CAKE MIX PREPERATION
• Prepare Cake Mix as instructed on back of cake mix box (Substitute water with drained pineapple juice instead)
• Add 1/2 cup of crushed pineapple to cake mixture before mixing
STEP 2
• Melt Butter in baking dish
• Add brown sugar to melted butter (Distribute Evenly to Bottom of Dish)
• Line your sliced pineapple over the brown sugar/butter mixture
• Place maraschino cherries in the center of Pineapple Slices (Optional)
• Add crushed pineapple (Distribute Evenly)
• Add cake mixture (Distribute Evenly)
• Place cake mixture in a 350 Degree pre-heated oven (Use Baking Chart on back of cake mix box to determine the length of cooking) Times will vary depending on oven
• Check on cake periodically until toothpick inserted comes out clean
• Once cake is finished cooking, let sit for about 30 minutes before flipping cake over onto a cookie sheet
• Flip your cake onto the Cookie Sheet
• Serve when Ready
ENJOY!
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