Best 4 Makeover Pineapple Nut Cake Recipes
Indulge in a tropical paradise with the tantalizing Pineapple Nut Cake, a symphony of flavors that captivates the senses. This delectable cake boasts a moist and fluffy crumb infused with the vibrant sweetness of pineapple and the nutty crunch of pecans. Topped with a luscious cream cheese frosting, it's a delightful treat that's perfect for any occasion.
The recipe collection offers two enticing variations to satisfy every palate. The Classic Pineapple Nut Cake follows a traditional approach, using fresh pineapple and toasted pecans for a timeless flavor combination. For a more decadent experience, the Pineapple Nut Cake with Cream Cheese Filling takes center stage. Layers of moist cake, creamy filling, and fluffy frosting create a symphony of textures and flavors that will leave you craving more.
For those with dietary restrictions, the Gluten-Free Pineapple Nut Cake offers a delightful alternative, ensuring everyone can savor this tropical delight. And if you're looking for a vegan option, the Vegan Pineapple Nut Cake delivers a guilt-free indulgence, using plant-based ingredients to create a cake that's as delicious as it is wholesome.
With step-by-step instructions and helpful tips, these recipes guide you through the baking process, ensuring success every time. Whether you're a seasoned baker or a novice in the kitchen, you'll find the perfect recipe to satisfy your cravings for this tropical masterpiece.
MAKEOVER PINEAPPLE UPSIDE-DOWN CAKE
Both of my boys loved this makeover version of a family favorite, and even my husband, who is a bit picky, wants a piece in his lunch tomorrow! -Mary Lou Moeller, Wooster, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange pineapple slices in a single layer in pan; place cherry halves in center of pineapple slices; set aside., In a large bowl, beat the sugar, milk, oil, egg and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Pour into prepared pan., Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.
Nutrition Facts : Calories 288 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 172mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
SWEDISH PINEAPPLE NUT CAKE
This was a recipe handed down from my grandmother, and the family has loved it ever since.
Provided by E R
Categories Cakes
Time 45m
Number Of Ingredients 11
Steps:
- 1. In a large bowl mix all ingredients together. Do not use a mixer; mix by hand.
- 2. Place in a greased 9 x 13 inch pan and bake at 350 degrees for 35 minutes.
- 3. Frosting: Mix ingredients together and spread on cake while still warm.
PINEAPPLE-NUT CAKE
The best cake with canned pineapple you will ever taste. Gets better each day. You can also put pecans on top of the cake.
Provided by Nancy Phillips Chalmers
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking pan.
- Put pineapple, flour, sugar, eggs, baking soda, and vanilla extract into a large bowl. Mix with an electric mixer at medium speed until well blended, about 1 minute. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool slightly while you make the icing, about 20 minutes.
- Mix cream cheese and butter for icing together in a bowl. Add powdered sugar, pecans, and vanilla extract; mix until combined. Spread over warm cake. Refrigerate if not serving immediately.
Nutrition Facts : Calories 497.8 calories, Carbohydrate 79.5 g, Cholesterol 61.7 mg, Fat 18.6 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 7.4 g, Sodium 278.4 mg, Sugar 61.2 g
PINEAPPLE UPSIDE-DOWN CAKE WITH PECANS
By substituting pecans (or other nuts) for the usual maraschino cherries, this twist on a classic upside-down cake is less sweet and crunchier than the usual recipe. Caramelizing the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 1 (10-inch) cake
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees.
- Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
- Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
- Add fruit and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
- Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, baking soda and salt into the batter, one at a time, and whisking vigorously after each addition. Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
- Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
- Once the cake is out of the oven, immediately run a butter knife or offset spatula along the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of the skillet, gently remove them using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
Tips:
- Use cake flour instead of all-purpose flour for a lighter, more tender cake.
- Cream the butter and sugar together until light and fluffy for a better texture.
- Mix the dry ingredients together in a separate bowl before adding them to the wet ingredients to avoid overmixing.
- Do not overmix the batter, as this can make the cake tough.
- Use fresh pineapple for the best flavor.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting it.
Conclusion:
With its moist, tender crumb, tangy pineapple flavor, and creamy cream cheese frosting, this Pineapple Nut Cake is sure to be a hit at any gathering. Whether you're serving it for dessert, a snack, or a special occasion, this cake is sure to please everyone.
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