Best 6 Butter Cake With Pineapple Whipped Cream Frosting Recipes
Indulge in the delightful symphony of flavors with this tantalizing Butter Cake adorned with Pineapple Whipped Cream Frosting. This classic cake recipe promises a moist and flavorful crumb, perfectly complemented by the airy and tangy frosting. Be prepared to embark on a culinary journey that will leave your taste buds craving for more.
Alongside the main recipe, this article presents a delectable collection of additional recipes that will elevate your baking repertoire. Discover the secrets to crafting a luscious Pineapple Upside-Down Cake, where caramelized pineapple slices dance atop a golden cake base. For a tropical twist, dive into the vibrant flavors of the Pineapple Coconut Cake, a harmonious blend of pineapple and coconut that will transport you to paradise.
Craving a burst of citrus? Look no further than the tangy Lemon Butter Cake, a zesty delight that will awaken your senses. And for those with a sweet tooth, the Vanilla Butter Cake, with its simple yet irresistible charm, will surely satisfy your cravings.
Embark on this culinary adventure and let your kitchen transform into a haven of sweet aromas. Each recipe is meticulously explained with clear instructions, ensuring success even for novice bakers. Indulge in the joy of baking and savor the delectable creations that await you.
EASY 4-INGREDIENT PINEAPPLE FROSTING
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Steps:
- Gather the ingredients.
- Place a mesh sieve over a bowl and, from the canned pineapple, strain the pineapple juice into the bowl. Set the juice aside.
- Measure 6 tablespoons (about 1/3 cup) of crushed pineapple into a small bowl and set aside. Refrigerate or freeze any remaining crushed pineapple and juice for another use, if desired.
- Add butter to a large bowl. Using an electric mixer , cream the butter until smooth and pale.
- Gradually beat in the confectioners' sugar. Continue beating until light and fluffy.
- Stir in the 6 tablespoons of crushed pineapple and just enough of the reserved pineapple juice to make it spreadable. Beat to blend thoroughly.
- Spread over cake layers or cupcakes. If desired, add more crushed pineapple and spoon the mixture over a Bundt cake.
Nutrition Facts : Calories 162 kcal, Carbohydrate 29 g, Cholesterol 15 mg, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, Sodium 1 mg, Sugar 28 g, Fat 6 g, ServingSize Serves 16, UnsaturatedFat 0 g
PINEAPPLE DREAM CAKE
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of an 11x13-inch pan with oil or butter, or line with parchment paper.
- In a large bowl, beat the cake mix, water, butter, and eggs on low speed for 30 seconds. Increase the speed to medium and beat for 2 more minutes.
- Add the sour cream and crushed pineapple to the batter and mix until combined.
- Pour the batter into the prepared pan. Bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
- Meanwhile, prepare the whipped topping. Whisk the pudding and drained crushed pineapple until combined. Gently mix in the whipped topping.
- Spread the whipped cream frosting over the cooled cake. Chill for 30 minutes before serving. Slice and enjoy!
Nutrition Facts : Calories 314 cal
BUTTER CAKE WITH PINEAPPLE WHIPPED CREAM FROSTING
My mom used to make this for my brothers' birthday cake every year. I don't know where she got the recipe, she just bought the ingredients and made the cake. I make it for my husbands' birthday now. There are so many ways to tweak this, such as adding coconut or well drained chopped mandarin oranges, but this is our favorite.
Provided by Mary Close
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Let pineapple drain about 2 hours before baking.
- According to the cake mix, have 1 stick of butter and 3 large eggs at room temperature.
- Place a medium bowl and the beaters of an electric blender in the freezer.
- Bake cake in any size pan you wish.
- When cake is done, and cooled, add whipping cream and powdered sugar (more or less according to your taste) to the bowl that was in the freezer.
- Use the cold beaters to whip the cream until set. (about 4 minutes?)
- Blend in pineapple.
- Cream should be thick enough to stay on the blenders when you lift them out.
- Frost cake.
WHIPPED CREAM FROSTING
Whipped cream is a light and simple option for frosting cakes and cupcakes, especially when paired with fresh fruit. The trick is making sure it doesn't get too soft before it's served. Some cooks mix in cream of tartar, which can add a sour note. We prefer powdered milk. It helps create a frosting that's stable enough for piping and layering without affecting the taste
Provided by Food Network Kitchen
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
- Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
- The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.
PINEAPPLE CREAM CHEESE FROSTING
This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.
Provided by Janelle Williams Hawthorne
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 5.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 41.3 mg, Sugar 15.6 g
PINEAPPLE CAKE WITH WHIPPED CREAM FILLING/FROSTING
Make and share this Pineapple Cake With Whipped Cream Filling/Frosting recipe from Food.com.
Provided by Kathy
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350. Grease and flour an 8" springform pan.
- Peel, core, and cut pineapple into 1/2" pieces. You need 2 cups.
- In a blender or food processor, puree a third of the pineapple to make 1/2 cup puree, then add water to measure 2/3 cup. The remaining pineapple pieces will be used when assembling the cake.
- In a small bowl, stir together flour, baking soda, and salt. Using an electric mixer on high speed, beat eggs for 4 minutes. Gradually add granulated sugar, beating 4 minutes on medium speed (or until sugar almost dissolves). Gradually add flour mixture, beating on low speed until combined.
- Heat pineapple puree and butter until butter melts; Add to batter. Pour batter into prepared pan.
- Bake 30 minutes or until toothpick comes out clean.
- Cool 10 minutes on wire rack. Remove from pan, cool completely on wire rack.
- Prepare topping/filling when cake is cool. Cut cake horizontally into two layers.
- Beat whipping cream with powdered sugar until soft peaks form.
- Place one layer on a serving platter. Spread with half of the whipped cream. Cover with half of the pineapple pieces. Top with second cake layer. Repeat whipped cream and pineapple pieces.
- Heat marmalade with 1 tablespoon water. Cool slightly, then drizzle over cake.
- Chill until ready to serve.
Tips:
- Use unsalted butter at room temperature to ensure proper creaming and a smooth batter.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a tender and moist cake.
- Gradually add the eggs one at a time, beating well after each addition. This will prevent the batter from curdling.
- In a separate bowl, whisk together the dry ingredients (flour, baking powder, and salt). Gradually add the dry ingredients to the wet ingredients, alternating with milk and beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into a greased and floured 9x13 inch baking pan. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the pineapple whipped cream frosting. In a large bowl, beat the heavy cream until stiff peaks form. Gradually add the confectioners' sugar, vanilla extract, and crushed pineapple. Continue beating until well combined.
- Once the cake has cooled completely, frost with the pineapple whipped cream frosting. Decorate with additional crushed pineapple, if desired.
Conclusion:
This butter cake with pineapple whipped cream frosting is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and tender, with a sweet and tangy frosting that perfectly complements the pineapple flavor. This cake is sure to be a hit with everyone who tries it!
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