Best 4 Pineapple Chiffon Cake With Pineapple Frosting Recipes
Indulge in a culinary journey with our pineapple chiffon cake and pineapple frosting recipes, a delightful symphony of flavors and textures that will tantalize your taste buds. This heavenly cake is a symphony of light and airy chiffon cake layers, infused with the vibrant flavors of pineapple, enveloped in a luscious pineapple frosting that bursts with tropical goodness. As you embark on this culinary adventure, you'll discover the secrets to creating a moist and tender cake crumb, the art of achieving perfectly whipped egg whites for a cloud-like texture, and the techniques for crafting a smooth and creamy frosting that complements the cake perfectly. Embrace the delightful challenge of this recipe, and you'll be rewarded with a stunning centerpiece for any special occasion or a delightful treat to brighten your everyday moments.
Here are our top 4 tried and tested recipes!
PINEAPPLE CHIFFON CAKE
Richer than angel food cake, chiffon cake is just as airy and light and makes such a pretty dessert.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 16
Steps:
- Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, in a large mixing bowl combine the flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add oil, egg yolks, and pineapple juice in that order. Beat with an electric mixer on low speed until combined. Beat on high speed for 5 minutes more or until batter is satin smooth.
- Thoroughly wash the beaters. In a very large mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites; fold in gently. Pour into an ungreased 10-inch tube pan. Set pan on a baking sheet or pizza pan.
- Bake in a 325 degrees F oven for 60 to 70 minutes or until top springs back when lightly touched. Immediately invert cake (in the pan); cool thoroughly. Loosen sides of cake from pan; remove cake.
- Frost cooled cake with Pineapple-Buttercream Icing. If desired, decorate with Pineapple Daisies. Makes 12 servings Pineapple-Buttercream Icing
- In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add powdered sugar, beating well. Stir in pineapple and pineapple juice. Beat thoroughly. Gradually beat in powdered sugar until of spreading consistency. Spread on top and sides of cake.
Nutrition Facts : Calories 515 kcal, Carbohydrate 82 g, Cholesterol 107 mg, Protein 5 g, SaturatedFat 6 g, Sodium 353 mg, Fat 19 g, UnsaturatedFat 0 g
PINEAPPLE CHIFFON CAKE
I was looking for an unusual recipe to enter in competition at the local county fair, so I looked through Mom's old recipes and found this. I love pineapple, so thought I would give this a try. It brought me a blue ribbon at the fair!- Cheryl Tichenor, Elgin, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. Add to dry ingredients; beat until well blended. , In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. , Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides.
Nutrition Facts : Calories 408 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 253mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.
PINEAPPLE CHIFFON CAKE WITH PINEAPPLE FROSTING
This tall, moist cake makes quite an impression on a dessert table. Pineapple is a nice addition to the cake and frosting.-Joyce Maynard, St Ignatius, Montana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, pineapple juice, oil and vanilla; add to dry ingredients. Beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. , Spoon into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 50-55 minutes. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter. , In a large bowl, cream the butter and confectioners' sugar, about 5 minutes. Add vanilla and stir in pineapple. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 406 calories, Fat 18g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE CHIFFON CAKE
Make sure to drain the pineapple very well, I drain in a small-holed strainer and push the crushed pineapple down in the strainer with a large spoon over a small bowl, to make sure it is well drained, If desired add in 1-2 teaspoons of vanilla extract into the egg yolk/oil batter, and a few drops of yellow food coloring may be added to the whipped cream just for a little color
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Prepare an ungreased tube pan.
- In a bowl, sift together flour, sugar, baking powder and salt.
- Make a well in the center of the flour mixture; add in oil, egg yolks, and the 3/4 cups pineapple juice; beat with a wire whisk until smooth.
- In a large mixing bowl,, beat the egg whites and the cream of tartar together until very stiff peaks form (DO NOT UNDER BEAT!).
- Pour egg yolk/oil batter over the egg whites; gently fold the egg whites making sure it is well blended from the bottom of the bowl (I use a large spatula for this).
- Pour the batter in tube pan.
- Bake for 60 minutes, or until cake springs back when touched.
- Invert/turn over and cool (I use a long-neck bottle, a beer bottle will do fine to invert the pan on).
- Run a knife along sides of cooled cake, and remove from pan.
- Split into two layers.
- Fill and frost with pineapple filling/topping (make sure that cake is completely cooled before frosting and filling.
- To make the pineapple topping/filling: whip the 2-3 cups of whipped cream add in the amount of sugar that you desire.
- Fold in the very well drained crushed pieapple.
- Use to fill and frost cake.
- Refrigerate any leftover cake, but you won't have to worry, there won't be any leftovers LOL!
- Delicious!
Nutrition Facts : Calories 475.5, Fat 25.8, SaturatedFat 11, Cholesterol 133, Sodium 337.7, Carbohydrate 56.3, Fiber 0.8, Sugar 33.7, Protein 6.4
Tips:
- Use fresh pineapple for the best flavor. If using canned pineapple, drain it well and pat it dry.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the cake to rise properly.
- Sift the flour and baking powder together before adding them to the batter. This will help to prevent lumps.
- Beat the egg whites until they are stiff peaks. This will help to give the cake a light and fluffy texture.
- Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake, or the cake will be dry.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.
- To make the cake ahead of time, bake it and let it cool completely. Then, wrap it in plastic wrap and freeze it for up to 2 months. When you're ready to serve, thaw the cake overnight in the refrigerator and then frost it.
Conclusion:
Pineapple Chiffon Cake with Pineapple Frosting is a light and fluffy cake that is perfect for any occasion. The combination of pineapple and cream cheese frosting is simply irresistible. This cake is sure to be a hit with everyone who tries it.
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