How To make Pineapple and Spice Layer Cake
2 1/4 Cups crushed pineapple
2 1/2 Cups all-purpose flour
1 1/3 Cups sugar
1 Tablespoon baking powder
1 Teaspoon salt
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground allspice
1/2 cup vegetable shortening
1/2 cup milk
3 large eggs
1 teaspoon vanilla extract
1/2 cup raisins
Frosting: :
1 cup sugar
2 tablespoons light corn syrup
3 tablespoons pineapple syrup
2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
cake pans. P reheat oven to 350 degrees. Drain pineapple very well; reserve syrup. Set aside 1/2 cup pineapple for frosting.
1. In a large mixing bowl, combine flour, sugar, baking powder,
salt, nutm eg, cinnamon and allspice; add shortening, milk and 1/2 cup pineapple syrup. Bl end well using lowest speed of mixer. Beat 1-1/2 minutes at low speed or 225 st rokes with a wooden spoon. Add eggs and vanilla; continue beating 1-1/2 minutes . 2. Stir in pineapple and raisins.
3. Pour into prepared pans and bake for 35-40 minutes or until
cake spring s back when touched lightly in the center. Cool and frost.
FROSTING: In top of double boiler, combine sugar, corn syrup, pineapple syrup, egg w hites, cream of tartar and salt. Cook over rapidly boiling water, beating with mixer until mixture stands in peaks. DO NOT underbeat. Remove from heat and add vanilla extract. Continue beating until frosting holds deep swirls. Fold in re served pineapple.
How To make Pineapple and Spice Layer Cake's Videos
My Mother's Yellow Pineapple Cake
This yellow cake with a pineapple filling is the best. Perfect cake for Easter or anytime.
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How to make a Box Cake Taste Better Homemade| Coconut Pineapple Cake
In this video you will learn How to make a Box Cake Taste Better Homemade| Coconut Pineapple Cake . With this Duncan Hines Pineapple Coconut Cake Recipe. With Grandmas Old Fashioned Recipe. Using Dole Pineapples. Take your box cake mix to the next level. Make your Box Cake taste like a Wedding Cake and Boost the flavor your your Box Cake. No matter if it's Red Velvet, White, Lemon or Chocolate. Try adding a few of these tips to your Box Cake mix for a easy homemade upgrade. I don’t know about you, but I don’t always have time to make a recipe from scratch. And If I do have time, it will turn out awesome every time? So, I have a little trick up my sleeve on How To Make a Box Cake Mix Taste Homemade! This is a Soul food recipe with whipped cream frosting. If you’re ever wondering how to make your Box Cake mix taste Better, this is the video for you.
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The BEST Pineapple Upside Down Cake
This delicious Pineapple Upside Down Cake is beyond easy to make from scratch, and it comes out of the pan fully decorated! You will be amazed when you remove the cake pan and see the caramelized layer of pineapple and maraschino cherries over the soft and fluffy cake.
RECIPE:
This cake is packed with sweet pineapple flavor, intensified by the caramelization of butter and brown sugar on the pineapple rings. The bright yellow and red layer also always brings a smile to my face as it’s so colorful and cheerful, making it a delightful treat!
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Pineapple cake , Soft and juicy pineapple cake
A super moist cake full of pineapple and whipped cream .
Ingredients:-
4 Eggs( at room temperature)
170g sugar
150g all-purpose flour
25g corn flour/cornstarch
1 tsp baking powder
60g water
40g oil
1 vanilla bean or 1 tsp vanilla extract
for icing you need
700ml whipping cream
4 tbsp icing sugar
1 vanilla pod / 1 tsp vanilla extract
canned pineapples
canned cherries
pineapple juice
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Eggless Pineapple Cake Recipe | Pineapple Pastry Cake Recipe
Eggless Pineapple Pastry Cake – Pineapple pastry cake is technically not a pastry, but that’s what the Indians called it. The sponge cake is very soft, moist and spongy, with the pineapple crushed fillings and pineapple chunks, resembles the egg version last week, as I still feel this combination of fillings is the best, just the way I like it. In this recipe, I omit using any alcohol, as many of you who choose eggless must be vegetarians. I kept the design of this cake in a simple look. I hope you’re inspired to make this cake. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
You’ll need 1 can of pineapple slice (with brine)
You can use fresh pineapples, but you’ll need to get some pineapple juice as well
• Sponge Cake
I used 7-inch round pan, and 6-inch ring cutter to cut off the brown edges
240 ml [1 cup] milk
1 tbsp white vinegar
280g [2¼ cup + 1 tbsp] cake flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
180g [¾ cup + 2 tbsp] fine sugar
130g [½ cup + 1 tbsp] oil
30ml [2 tbsp] coconut cream
30ml [2 tbsp] pineapple juice (from can)
1 tsp vanilla extract
• Pineapple Fillings
215g [1 cup] crushed pineapples
80g [¼ cup + 2 tbsp] fine sugar
11g [1½ tbsp] cornstarch
90g [¼ cup + 2 tbsp] pineapple juice (from can)
Pineapple chunks
• Frosting
360g [1½ cups] whipping cream
30g [2 tbsp] fine sugar
30g [2 tbsp] coconut cream
Pineapple juice or syrup (from the can)
Instructions:
• Sponge Cake
1. Preheat oven at 180°C/355°F.
2. In a cup, add milk and vinegar. Give it a quick stir and let it rest for 5 minutes.
3. Sift all the dry ingredients (cake flour, baking powder, baking soda and salt)
4. In a large mixing bowl, add sugar and oil. Mix vigorously until well combined.
5. Add coconut cream, juice and vanilla extract, mix vigorously until well combined.
6. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients.
7. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture.
8. Mix until combined, do not over mix. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
9. Transfer batter into a 7-inch prepared pan, greased and lined with parchment paper.
10. Bake in preheated oven at 180°C/355°F at 35 minutes or until inserted skewer comes out clean.
11. Let it cool completely before slicing.
12. Trim off the top and bottom crust. Then slice into 3 sheets. Use a 6-inch ring cutter to trim off the round edges.
• Pineapple fillings
8. Strain the pineapples from the can. Keep the juice for use later.
9. Cut about 215g [1 cup] pineapples into chunks and place them in a food processor. Crush them into fine mashed. Set aside.
10. Add the crushed pineapples into a small pot. Add sugar and cornstarch. Give it a quick stir. Add in the juice.
11. Cook over a medium heat until the mixture is smooth and thickened.
12. Remove the pot from the heat. Let it cool.
13. Transfer into a piping bag.
• Frosting
4. In a large mixing bowl, add whipping cream, sugar and coconut cream.
5. Mix on medium low speed until the cream is stiff, do not over mix.
6. Transfer cream into a piping bag.
• Assemble the Cake
16. Spread a tiny bit of cream on the cake board so that it can hold the cake.
17. Place a cake sheet.
18. Brush with the juice.
19. Pipe the whipping cream, spread it evenly with a spatula. Pipe cream around the edges to create a border around the rim.
20. Pipe a generous amount of pineapple fillings. Spread evenly.
21. Place another cake sheet. Brush with juice.
22. Pipe cream and spread evenly. Place and arrange the pineapple slices (in halves or however you like). Pipe cream again to cover it. Spread it evenly.
23. Place the last cake sheet. Brush with juice. Pipe the cream on top and cover the cake with cream on all sides. Scrape the cake smooth with a spatula or scraper.
24. Refrigerate the cake for at least 30 minutes or 1 hour.
25. Add the pineapple fillings on the top surface and spread them evenly.
26. Cake is ready to serve.
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Pineapple Cake with a Spicy Twist: Cinnamon, Cardamom & Cloves | Mallika Joseph Food Tube
This simple spicy pineapple cake recipe is perfect for any occasion. Made with warm spices like cardamom, cinnamon & cloves for a tasty treat.
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More Recipes,
Pineapple Almond Creamy Pudding
Fruit Chocolate Layered Cake
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