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Moist Pineapple Cake recipe

Moist Pineapple Cake recipe



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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Pineapple cake

An incredibly delicious cake, which is fruity and packed full of flavour. It's made with crushed pineapple, walnuts and coconut. Enjoy as is or top with cream cheese icing.

185 people made this

IngredientsMakes: 1 20x30cm cake

  • 300g caster sugar
  • 1 teaspoon bicarbonate of soda
  • 250g plain flour
  • 2 eggs
  • 1 1/3 (432g) tins crushed pineapple with juice
  • 115g chopped walnuts
  • 50g desiccated coconut

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat oven to 180 C / Gas 4. Grease one 20x30cm baking tin.
  2. In a large bowl, mix sugar, bicarbonate of soda and flour by hand. Mix in eggs, pineapple with juice. Stir in walnuts and coconut. Pour into prepared tin.
  3. Bake for 35 to 40 minutes. Cool on wire rack.

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Reviews & ratingsAverage global rating:(84)

Reviews in English (70)

Really loved it - soooo easy and quick to make, too. Went down a storm. Making more as we speak.-12 Jul 2015

Simple,easy. Very nice flavour. Whipped cream on top goes well also.-24 Aug 2013

by THREE SONS

The Hawaiian Wedding Cake, submitted by Olene Grieshop, makes my whole body happy! The only thing wrong is it is gone too fast! Everyone in my home goes 'crazy' every time I bake it. Ms. (?) Grieshop did a wonderful thing by deciding to share this one!I tried English walnuts the first time, but did not like it as well as the black walnuts in the second one.Perhaps M. Grieshop should add a suggestion to the recipe as to which nuts work better.....? However, this 'typo' in no way detracts from the easiness and quickness experienced with baking this cake. Thank you, M. Grieshop! Doris Rogers-Ripoll, Brandon, Florida (to the east of Tampa Bay)-15 Mar 2000


HOW DO YOU MAKE A MOIST GRANNY CAKE ?

Grandma&rsquos food is simple and does not pretend to be luxuriously served in Michelin-starred restaurants. But the taste of her pastries is impossible to forget. You can smell her pastries from miles away you might come running for a bite. You simply have to try my Granny cake with coconut!

HOMEMADE GRANNY CAKE

The homemade granny cake is just like that! Simple, easy to make, soft, and incredibly juicy. And it&rsquos very cozy during winter.

The perfect combination of pineapple, nuts, and evaporated milk.

I just want to make myself a cup of herbal tea, cut a piece of this cake, wrap oneself in a warm blanket, and watch the kindest movie.

THE INGREDIENT YOU&rsquoLL NEED TO MAKE HOMEMADE GRANNY CAKE

  • 1 1/2 cups white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup brown sugar (for topping)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 (20 oz.) can crushed pineapples, with juice
  • 1 cup pecans, chopped (for topping)
  • 1 cup evaporated milk
  • 1/2 cup white sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla

HOW DO I MAKE MY HOMEMADE CAKE MORE MOIST AND FLUFFY?

For baking, you only need to use the necessary ingredients indicated in the recipe. It is important to keep the exact proportions. For example, too much flour will make the cake dry.

Some products (baking soda and baking powder) are not interchangeable. Also, do not bake the cake for too long.

To make the cake moist, as in the case of Granny cake, prepare icing, pierce the finished pie in several places with a toothpick and fill in the icing. Let the cake soak for a couple of hours.

  1. First, we mix sugar, flour, baking soda, and salt.
  2. Then add eggs, pineapple crushed with juice, and mix with a spoon.
  3. Pour the dough into a mold, sprinkle with a layer of chopped nuts, and also cover with a layer of brown sugar, and bake.
  4. Meanwhile, we mix the evaporated milk, sugar, and butter in a separate saucepan, bring this mixture to a boil over low heat, and then pour the icing over the finished pie

Reviews ( 11 )

Loved loved loved this recipe! It was delicious and the compote keeps the cake moist.

Couple of recommendations:
- Make sure the butter and cream cheese are softened before making the frosting. The frosting is on the thinner end so this will make sure that it’s smooth.
- Make the pineapple compote FIRST. That will allow it to chill in the fridge while you make everything else.
- When cutting the cakes, use a large bread knife.

This cake had a really good flavor to it. But, the icing was horrible. It was so runny that I couldn't get it on the cake to stay. I checked to make sure that I used the right ingridents and I did. Even after chilling it for severl hours it was awful. I will make this cake again but will definitly use a different recipe for the icing.

Great cake! Moist and delicious!
The person who wanted a 4-layer cake needs to pay attention, work the 3rd grade math, and read directions.
This IS A 4-LAYER CAKE. Read the whole recipe so you understand what’s going on.
Changes I made: added 2 Tbls flour and 3 Tbls water to the batter, as I live 5,000 feet above sea level. That adjustment did the trick. Also, I made the cake 3-layers instead of 4 (I used 3 cake pans and didn’t slice any in half). I put just filling in the cake and frosting on the outside.

Firstly, this cake is absolutely phenomenal! The absolute fluffiest & most satisfying cake out there. I promise you won’t be disappointed.
Secondly, to the person who gave the one star rating & posted this about the recipe:
03/06/2021
“I haven’t made this cake yet because I want to know if the recipe can be doubled so that I have a four layer cake.”
Are you serious? You gave this recipe a one star & you haven’t even made it!? Then you ask a question like that? Ummm, yes! Every recipe can be doubled! Duh! That’s like telling someone,”You can’t get there from here.” Of course you can! Don’t rate recipes you haven’t tried and don’t give bad ratings to recipes you haven’t followed exactly. SMH!

Lovely cake! Can't recommend it enough.

And of course you can double it. but simply make it twice as your mixer likely cannot handle all the batter at once.

I haven’t made this cake yet because I want to know if the recipe can be doubled so that I have a four layer cake.

My pod group loved this recipe! I changed some things - I used unsweetened coconut instead of sweetened and it still had so much flavor but it was way less sweet. I also skipped the coconut extract. There really was no need. I used 3 tsp. Of vanilla instead.

Next time I make this, I will add some dark rum to the pineapple mixture, perhaps up the cornstarch slightly.

I was worried about the runny quality of the frosting. It was delicious, but messy to frost. Afterwards I tossed it in the fridge to harden it up. This could be problematic in summer months, so I may make the frosting more dense then.

This is one of the best cakes I've ever tasted. It is amazingly moist and flavorful. I added1/4 tsp. almond extract to the cake in addition to coconut and vanilla. Also made more frosting using 4 oz cream cheese, 8 oz butter, same amount of sour cream and extracts plus 1/4 tsp almond extract and 3 1/2-4 cups confectioners sugar. Covered in toasted coconut. Everyone raved about how delicious it was. Thanks, SL!


Tips & Tricks

Here&rsquos how to make the perfect Duncan Hines Pineapple Upside Down Cake&hellip

Afraid you&rsquoll mess up flipping the cake? Here&rsquos a fool-proof way to transfer your cake from the pan to the platter: let the cake cool in the pan for 10-15 minutes. Loosen the edges of the cake with a knife. Place the platter over the pan, with the surface facing the cake.

With oven mitts on, place one hand at the bottom of the pan and your other hand on top of the platter. Quickly flip the cake over. Place the platter on a surface and lift the pan, revealing your beautiful upside-down cake.

Instead of water, you can also use the pineapple juice (from the canned pineapple) to give your cake an even more pineapple flavor!

Or, you could also use milk instead. Any milk will do, but I like using whole milk as it helps make the cake extra moist.

Drain the pineapples and maraschino cherries well before using them. You don&rsquot want your toppings to be too wet, because it will also cause the cake to be excessively moist.


  • 8 ounces cream cheese (softened)
  • 1/2 cup vegetable oil (such as canola, corn oil, or safflower oil)
  • 3 large eggs
  • 1 cake mix (18.5 ounces) butter cake mix with pudding in the mix
  • 1 can (15 1/4 ounces) crushed pineapple (drained)
  • 2 tablespoons lemon juice

Grease and flour a 12-cup Bundt cake pan. Heat oven to 325 F.

In a large mixing bowl with an electric mixer, beat cream cheese with oil and eggs until well blended. Blend in the cake mix and beat on high speed for 2 minutes. Beat in drained pineapple and lemon juice.

Spoon the batter into a Bundt cake pan. Bake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean.

Cool in pan on ​a rack for 15 minutes. Carefully invert onto a cake plate to cool completely. Frost or dust with powdered sugar.


Recipe Variations

There are so many scrumptious variations of this sunshine cake you won’t know what to do with yourself! Here are a few delicious options.

  • Turn it into a carrot cake with pineapple for a sweet-n-healthy variation.
  • Grab your wooden spoon and turn this tasty treat into an irresistible pineapple poke cake.
  • Swapping a few simple ingredients will give you an addictingly delicious pineapple angel food cake.
  • Pig pickin cake – this is very similar to this recipe, the topping is the same, the only difference is that it uses mandarin orange.


How To Make Pineapple Sheet Cake Recipe

Begin by combining all the cake ingredients in a bowl and mixing until smooth. Spread the batter into a prepared pan and bake.

While the cake is cooking, assemble the icing ingredients except for the coconut in a saucepan. Bring the mixture to a boil and simmer for 10 minutes. Stir in the coconut.

Pour the icing over the hot cake and sprinkle toasted pecans over the top. Allow the cake to cool and the icing to set before serving.


Ingredients for 2 Ingredients Pineapple Angel Food Cake

It is super, duper important that you follow these exact sizes and types for these 2 items, or “ingredients” needed to bake this cake.

  • 16 ounce Angel Food cake mix – This recipe ONLY works with the Just Add Water varieties and will not come out right with the egg pouch brands. Make sure you purchase just add water or you will not have a cake.
  • 20 ounces of crushed pineapple in juice. It must be juice and not syrup!!

Frequently Asked Questions

Piña Colada is Spanish for strained pineapple. A Piña Colada is a cocktail made with pineapple juice (strained pineapple), coconut milk, and rum. To give this cake an extra Piña Colada flavor, add a teaspoon of rum extract to the cake mix. Yum!

You can usually find cream of coconut (or coconut cream) at your local grocery store. It is typically found in the “mixed drinks” section near the alcoholic beverages. It is usually with the flavored syrups and mix-ins. The brand that we use most is “Coco Lopez” but we have seen other brands. Most of the time it comes in a can, but we have also seen cream of coconut in squeeze bottles.

If you want to add a little more color for presentation, you can add a maraschino cherry to the top of each slice of cake when serving. You can also toast some coconut and sprinkle it over the top.

Yes! Keep this cake in the fridge until ready to serve, and refrigerate any leftovers.

This cake does not freeze well once prepared. The Cool Whip in the topping has already been frozen once, and the crushed pineapple will not come back to the same consistency after freezing. If making the cake ahead is needed to save time, the cake mix can be baked according to package directions and then frozen. Allow the cake to cool completely, then cover it with a layer of plastic wrap and then a layer of aluminum foil. Thaw the cake for a few hours before adding the filling and the topping.


  • Oil or shortening (for greasing pan)
  • 3 cups all-purpose flour (13 1/2 ounces), plus more for pan
  • 1 (20-ounce) can crushed pineapple (undrained, divided)
  • 1/2 cup vegetable shortening
  • 1 1/4 cups butter (softened, divided)
  • 2 cups granulated sugar
  • 6 large eggs
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners' sugar

Generously grease and flour a 10-inch, one-piece tube cake pan or Bundt pan.

Put 3/4 cup of undrained pineapple with its juice in a small bowl set aside.

Drain remaining pineapple and measure 1 cup of drained crushed pineapple set aside.

In a mixing bowl with an electric mixer, beat the shortening and 1 cup of butter until smooth, about 2 minutes.

Gradually beat in the sugar and continue beating until the mixture is light and fluffy, or about 3 to 4 minutes.

Add the eggs, one at a time, beating after each addition. Do not overbeat.

In a separate bowl, combine the flour and baking powder and blend thoroughly.

Add one-third of the dry mixture to the creamed mixture and about half of the milk blend well. Repeat with another third of the flour mixture and the remaining milk blend well. Beat in the remaining flour mixture just until well blended.

Add the vanilla extract and the reserved 3/4 cup of undrained pineapple with juice stir to blend.

Pour the batter into the prepared tube cake pan.

Place the cake in the unheated oven. Turn on the oven to 325 F and bake for 1 1/2 hours (do not preheat), or until a long wooden pick comes out clean when inserted into the center.

Let the cake stand for about 5 minutes in the pan on a rack.

Run a knife around the edge of the pan to loosen and then carefully remove the cake to a rack.

Combine 1/4 cup of butter, the confectioners' sugar, and the remaining 1 cup drained pineapple. Pour the pineapple sauce over the cake while it is still hot.

For best results, have ingredients at room temperature before starting. If the eggs are cold, place them in a bowl of hot tap water and let them stand for 4 to 5 minutes.

When creaming the butter and sugar, beat for about 3 to 4 minutes, or until very light and fluffy. This pound cake includes some baking powder, but it also depends on the air you beat into the fat and sugar for a good rise.

When you beat each egg into the batter, beat until the yellow yolk is no longer visible before adding the next egg.

Wrap and store a pound cake at room temperature for 3 to 4 days or refrigerate for up to 7 days. For longer storage, wrap the untopped cake and freeze for up to 6 months.


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