Best 3 Pineapple Spiced Cake Recipes

Indulge in a tropical paradise with our tantalizing Pineapple Spiced Cake, where sweet pineapple and aromatic spices dance together in perfect harmony. This extraordinary cake is crowned with a luscious pineapple glaze that adds an extra burst of flavor and moisture.

Our collection of recipes caters to every palate, offering variations that suit different dietary preferences and skill levels. Dive into the classic Pineapple Spiced Cake recipe, a timeless favorite that embodies the essence of this delightful dessert. For those seeking a healthier alternative, explore our gluten-free and vegan Pineapple Spiced Cake recipe, which delivers the same delectable taste without compromising on dietary restrictions.

For those who love the combination of pineapple and coconut, our Pineapple Coconut Spiced Cake is an absolute must-try. This tropical delight features layers of moist cake infused with pineapple and coconut, topped with a creamy coconut frosting that will transport you to a beachside paradise.

If you're short on time or new to baking, our Easy Pineapple Spiced Cake recipe is the perfect solution. With a simplified ingredient list and easy-to-follow instructions, this recipe ensures you can still enjoy the deliciousness of Pineapple Spiced Cake without spending hours in the kitchen.

No matter which recipe you choose, our Pineapple Spiced Cake collection promises an unforgettable taste experience. Prepare to embark on a culinary journey that will leave your taste buds craving more.

Let's cook with our recipes!

SPICED WALNUT CARROT CAKE WITH PINEAPPLE

Spiced Walnut Carrot Cake with Pineapple image

Provided by Food Network

Categories dessert

Time 1h45m

Yield 10 servings

Number Of Ingredients 14

Ingredients

2 1/2 cups grated carrot
1 1/2 cups walnut pieces
1 cup chopped pineapple, fresh or canned
1 cup golden raisins
1 cup shredded coconut
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
Powdered sugar

Steps:

Preheat oven to 350 degrees F.
In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

SPICED PINEAPPLE UPSIDE-DOWN CAKE

Spiced Pineapple Upside-Down Cake image

I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. -Jennifer Sergesketter, Newburgh, Indiana

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1-1/3 cups butter, softened, divided
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, drained
10 to 12 maraschino cherries
1/2 cup chopped pecans
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk

Steps:

In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 509 calories, Fat 25g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 5g protein.

PINEAPPLE SPICED CAKE

Pineapple Spiced Cake image

Provided by Food Network

Categories dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 20

Ingredients

1 1/2 cups vegetable oil
3 cups sugar
8 eggs
4 cups flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons ground ginger
1/2 teaspoon ground clove
1 teaspoon kosher salt
6 cups ripe pineapple, peeled and medium diced
1 1/2 cups walnuts, toasted and chopped
1 vanilla bean, split
2 cups milk
6 egg yolks
1/2 cup sugar
1/4 cup spiced rum
1/2 cup peeled and thinly sliced ginger
Water, to cover
Simple syrup (11 ounces sugar and 8 ounces water, boiled and then allowed to cool)

Steps:

Preheat oven to 350 degrees F.
Mix the oil and sugar together. Add the eggs one at a time, beating after each addition.
Sift together the dry ingredients. Add dry ingredients to the wet mix. Fold in the pineapple and the walnuts.
Bake in 3 (8-inch) ring molds ring molds, greased and floured for 35 minutes or 2 (9-inch) greased and floured cake pans for 1 hour. They are done when the center bounces back.
Rum cream: Put the vanilla bean and milk together in a saucepan, and bring to a simmer. Turn off the flame, and allow to steep for 10 minutes. Whisk the egg yolks and sugar in a bowl until sugar dissolves and mixture is a pale yellow. Stir in the hot milk and rum. Return the custard to the pan over low heat, stirring constantly with a wooden spoon until custard thickens slightly. Strain custard through a chinois. Chill over an ice bath to stop the cooking.
Candied ginger: Put the ginger in a small saucepan, and add enough water to cover. Bring the pot to a boil. Drain the water, leaving the ginger and refresh with more cold water. Bring to boil again. Follow this step one more time. After the last time, add the simple syrup to the strained ginger and bring to a simmer. Cook for half an hour. Strain the ginger and spread out on a plate to cool. Save the ginger infused syrup for another dessert.
Assembly: Cut cake into approximately 1-inch slices. Place one slice on a dessert plate and pour a desired amount of rum cream over the slice. Garnish with the candied ginger.

Tips:

For a moist and flavorful cake, use fresh pineapple. If using canned pineapple, be sure to drain it well.
Feel free to adjust the amount of spices to your liking. If you want a more pronounced flavor, add more spices. If you prefer a milder flavor, use less.
Don't overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with wet batter, the cake needs to bake longer.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.

Conclusion:

This pineapple spiced cake is a delicious and easy-to-make dessert perfect for any occasion. The cake is moist and flavorful, with a perfect balance of sweetness and spice. The pineapple adds a bright and tropical flavor, while the spices give the cake a warm and comforting feel. Whether you're serving it for dessert or enjoying it as a snack, this cake is sure to please everyone at the table.