Best 2 Butterscotch Pineapple Cake Recipes

Indulge in a tropical paradise with our tantalizing Butterscotch Pineapple Cake, a delightful symphony of flavors that will transport your taste buds to an island oasis. This exquisite cake features layers of moist and fluffy sponge cake, generously filled with a luscious pineapple filling and enveloped in a velvety butterscotch frosting. Each bite offers a harmonious blend of tangy pineapple, rich butterscotch, and a hint of coconut that will leave you craving for more. Unleash your inner baker and embark on a culinary adventure with our easy-to-follow recipe. Discover the secrets of crafting the perfect sponge cake, mastering the art of pineapple filling, and achieving that irresistible butterscotch frosting. Let your kitchen become a haven of sweet aromas as you create this tropical masterpiece that's perfect for any occasion.

Let's cook with our recipes!

PINEAPPLE BUTTERSCOTCH CAKE

Pineapple Butterscotch Cake image

Make and share this Pineapple Butterscotch Cake recipe from Food.com.

Provided by icetea

Categories Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 4

Ingredients

1 can pineapple, Crushed
1 packet poundcake mix
1 cup butterscotch chips
1 packet instant butterscotch pudding mix

Steps:

Preheat oven to 325 degrees
Grease and flour 13x9 inch pan
Drain pineapple, reserve syrup.
Mix 1 1/2 cups pineapple with butterscotch chips.
Combine pound cake and pudding mix.
Mix pound cake as package directs, using reserved syrup for all or part of the liquid.
Stir in remaining pineapple.
Pour into greased and floured 13x9 inch pan.
Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes.

BUTTERSCOTCH-PINEAPPLE CAKE

Butterscotch-Pineapple Cake image

Make and share this Butterscotch-Pineapple Cake recipe from Food.com.

Provided by ValkyrieQueen

Categories Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 18

Ingredients

10 tablespoons butter, unsalted, softened
3/4 cup sugar
3 egg yolks
1 1/2 teaspoons vanilla extract
1 1/2 cups flour, cake, sifted
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
8 ounces pineapple, crushed, unsweetened
3 tablespoons sugar
1/2 teaspoon vanilla
3/4 cup butter, unsalted, cut up
3/4 cup brown sugar, packed
3 tablespoons milk, whole
2 cups sugar, confectioners
1 1/2 teaspoons vanilla
2/3 cup pecans, finely chopped

Steps:

To make filling: drain pineapple over medium bowl for 10 minutes, reserving 1/4 cup of the juice. Place the pineapple, reserved juice, and 3 tablespoons sugar in a medium saucepan. Bring to a gentle boil over a medium-low heat; cook for 4-6 minutes, stirring occasionally, or until liquid is slightly thickened. Stir in 1/2 teaspoon of vanilla. Place in a small bowl; refirgerate to cool.
To make cake:Heat oven to 350. Grease and flour two 8x1 1/2 round cake pans. Line bottoms with parchement paper.
In a large bowl, beat butter and 3/4 cup sugar for 7-8 minutes or until light and fluffy. IN a small bowl, whisk together egg yolks and 1 1/2 teaspoons vanilla. Add to butter mixture in two parts, beating well after each addition.
In a medium bowl, stir together cake flour, baking powder, baking soda, and salt. Beat into butter mixture at low speed, alternating with buttermilk, beginning and ending with flour. Divide batter evenly into pans, smoothing with spatula.
Bake 15-20 minutes or until golden brown and center springs back when pressed. Cool on wire racks for 10 minutes, invert onto racks and cool completely.
Melt 3/4 cup butter in a medium saucepan over a medium heat. Add brown sugar; cook 2-3 minutes, stirring occasionally or until mixture comes together (brown sugar and butter will seem separated until mixture gets hot enough). Stir in milk and bring to a boil, stirring constantly. Pour into a medium bowl and cool for 30 minutes or until room temperature. Once mixture is cooled, sift in powdered sugar 1/2 cup at a time, whisking well after each addition. Stir in vanilla.
To assemble: Place cake layer on platter. If filling is juicy, brush excess juice over bottom cake layer. Spread layer of frosting over top of cake, top with filling. PLace top layer of cake on filling, pressing gently to allow th ecake and filling to come together. Frost top and sides of cake with remaining frosting.HOlding the cake in one hand, gently press chopped pecans into the sides of the cake using the other hand.
Serve at room temperature.

Tips for Making Butterscotch Pineapple Cake:

Use ripe pineapple: Fresh, ripe pineapple chunks or crushed pineapple will give the cake the best flavor. If using canned pineapple, be sure to drain it well before using.
Don't overmix the batter: Overmixing can result in a tough cake. Mix the batter just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
Use a cream cheese frosting: Cream cheese frosting is a classic pairing for pineapple cake. It's tangy and sweet, and it complements the pineapple flavor perfectly.

Conclusion:

Butterscotch pineapple cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist texture, sweet and tangy flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give butterscotch pineapple cake a try!