How To make Pineapple Cake
1 c Sugar
3/4 c Butter
2 Eggs
2 1/2 c Flour
2 ts Baking powder
2/3 c Mixed fruit sm. pkg.
1 lb Golden raisins
1/4 lb Red candied cherries
1 cn Crushed pineapple & juice
Mix in order given and put in greased and floured tube pan. Let set all day and bake at night or mix at night and cook in morning . Bake in 325 F oven 2 hrs..
How To make Pineapple Cake's Videos
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Love & Best Dishes: Speedy Pineapple Cake Recipe
Speedy Pineapple Cake Recipe - This easy cake recipe with pineapple couldn't be more moist or more delicious!
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Bakery Style Classical Pineapple Cake without Oven By Chef Hafsa
today you'll learn how to make Bakery Style Classical Pineapple Cake without Oven By Chef Hafsa | Pineapple Cake| Hafsas Kitchen. it's soft, delicious juicy and moist. people love this cake for what it is simple.
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This super moist PINEAPPLE CAKE recipe is the BEST I've ever tried!
RECIPE:
SHOP:
This super moist pineapple cake recipe is the best I’ve ever had (and I don’t use the word ‘best’ lightly)! It’s made up of soft pineapple cake layers, filled with a pineapple cake filling, and topped with a stabilized pineapple whipped cream frosting. It may sound fancy and complex, but trust me when I say that each element of this cake is SO EASY to make!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Pineapple Cake
▢2¼ cups (270 g) flour - plain, all purpose flour
▢¼ cup (25 g) cornstarch - also known as cornflour in some countries
▢2 tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢1¼ cups (250 g) white granulated sugar
▢3 large eggs - room temperature. I use size 7 eggs
▢¾ cup (160 g) unflavoured vegetable oil - I use canola oil
▢2½ cups (566 g) canned crushed pineapple - in pineapple juice (not syrup). 20 oz can in the US.
▢1 tsp vanilla essence/extract
▢1½ tbsp (20 g) fresh lemon juice
Pineapple Cake Filling
▢¾ cup canned crushed pineapple - in pineapple juice (not syrup).
▢¼ cup (50 g) white granulated sugar
▢¼ cup (25 g) cornstarch
▢¾ cup (175 g) milk - full fat
▢1 tbsp (15 g) fresh lemon juice
▢¼ cup (56 g) unsalted butter - cold and cut into cubes.
▢1 drop yellow gel food colour - OPTIONAL (see note 4 on blog post).
Pineapple Whipped Cream Frosting
▢1 cup (225 g) mascarpone - cold. See note 1 on blog post if you don't want to use mascarpone.
▢½ cup (55 g) icing sugar - also known as powdered sugar or confectioners sugar
▢1 tsp vanilla essence/extract
▢1½ cups (335 g) whipping cream - cold, minimum fat percentage of 34%
▢½ cup (112 g) canned crushed pineapple - with the excess pineapple juice removed (see note 2 on blog post).
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Steel Turntable -
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PINEAPPLE UPSIDE DOWN CHIFFON CAKE RECIPE | BEST UPSIDE DOWN CAKE RECIPE | PINEAPPLE CAKE RECIPE
Here's my simple version of pineapple upside down chiffon cake recipe (see complete of ingredients below).
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Baking Utensils Used On This Video:
▶Imarflex Electric Hand Mixer -
▶Imarflex Electric Stand Mixer -
▶Mixing bowl -
▶Aluminum baking pan 8 -
▶Egg White Separator -
▶Stainless Whisk -
▶Silicone Spatula -
▶Stainless cooling rack -
▶Masflex cooking pan -
Pineapple Upside Down Chiffon Cake Recipe Ingredients:
4pcs sliced pineapple
9pcs cherries
cake batter:
1cup cake flour
4pcs egg yolk
1tsp vanilla flavor
1/4 cup cooking oil
1/3 cup white sugar
1/3 cup pineapple juice
1/4tsp salt
1tsp baking powder
meringue:
4pcs egg white
1/4tsp cream of tartar
1/3 cup white sugar
Pineapple Upside Down Chiffon Cake Recipe Procedure:
Prepare 4 slices pineapple and 9pcs cherries and arrange them in an 8 inches baking pan.
In a pan caramelize 1/4 cup white sugar and pour it into the baking pan with pineapple and cherries. Set aside.
Separate egg yolk and egg white (4pcs eggs).
See complete list of ingredients in the description box below.
In bowl, beat 4 pcs egg yolks.
Then, add 1tsp vanilla flavor, 1/4 cup vegetable oil, 1/3 cup white granulated sugar and 1/3 cup pineapple juice.
Mix well and set aside.
In a separate bowl, sift 1 cup cake flour, 1tsp baking powder and 1/4tsp salt.
Then add the egg mixture and using wire whisk, manually beat until smooth. Set aside.
In another bowl, pour the egg white.
Then add 1/4 tsp cream of tartar.
Using a hand mixer, beat over low speed until fruity bubbles form.
Then, gradually add 1/3 cup white granulated sugar and beat until soft peaks form.
Combine the cake batter and the meringue well.
Transfer the cake batter into the baking pan.
Tap atleast 3 times to remove the bubbles.
Bake in a preheated oven for 40-50mins at 150°C.(Note: Preheated for 10-15mins, up and down oven heat and no fan).
After 40mins, check the cake if it is already cooked and let it cool down.
Remove the cake from the pan and put in a serving plate.
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Happy cooking and keep safe everyone!
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PINEAPPLE CAKE- award winning very moist
This cake was requested every year for my birthday. Super moist and so easy to make. Family favorite.