Best 4 Pineapple Sprite Cake Recipes
Indulge in a tropical paradise with our exquisite Pineapple Sprite Cake, a symphony of flavors that will tantalize your taste buds. This delightful cake features layers of moist and fluffy vanilla cake, each infused with the refreshing taste of pineapple and Sprite. The layers are then slathered with a luscious pineapple buttercream frosting, creating a harmonious balance of sweetness and tang. As you dive into each bite, the burst of pineapple flavor will transport you to a tropical oasis, while the Sprite adds a subtle effervescent touch that elevates the overall experience. This extraordinary cake is perfect for any occasion, whether it's a summer gathering, a birthday celebration, or simply a sweet treat to brighten your day. With its vibrant colors and captivating flavors, the Pineapple Sprite Cake is sure to become a favorite among cake enthusiasts.
The article offers a collection of three delectable recipes that will guide you in creating this culinary masterpiece. The first recipe focuses on the preparation of the moist and fluffy vanilla cake layers, ensuring a perfect foundation for your cake. The second recipe delves into the art of crafting the pineapple buttercream frosting, a key component that adds richness and flavor to the cake. Finally, the third recipe provides instructions for assembling the cake, layering the cake layers with the frosting, and decorating it with a pineapple garnish, making it a visually stunning centerpiece.
EASIEST EVER PINEAPPLE CAKE (5 INGREDIENTS)
Steps:
- Preheat oven to 350°F. Grease a 9x13 pan.
- Combine flour, sugar and baking soda in a bowl and mix well.
- Stir in eggs and pineapple until very well mixed. Pour into prepared pan.
- Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.
- Top with cream cheese frosting or whipped cream.
Nutrition Facts : Calories 317 kcal, Carbohydrate 72 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 291 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving
CLASSIC PINEAPPLE UPSIDE-DOWN CAKE
This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.
Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.
PINEAPPLE SPRITE CAKE
After seeing Sprite Cake recipes on Pinterest, I thought I'd give my own spin on it. I read all the reviews from the readers and came up with an AH-mazing moist and delicious cake!
Provided by Becky McGinley
Categories Cakes
Time 35m
Number Of Ingredients 5
Steps:
- 1. Mix together cake mix, egg, sprite, juice of the pineapple and 2 tbsp of the crushed pineapple. Pour in greased 9x12 cake pan.
- 2. Cook 350 degrees for about 30 mins or until toothpick comes out clean. Let cool for 5 minutes and pour the crushed pineapple on top. Let cool completely.
- 3. Add cool whip and enjoy!
- 4. Variations: Diet Sprite and fat-free Cool Whip
PINEAPPLE UPSIDE-DOWN CAKE
This Southern staple is the kind of cake that's always on the table, ready to greet anyone who comes over. Good enough for dessert, it's also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it's a delicious and beautiful cake that's also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don't want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that's not a bad thing.
Provided by Millie Peartree
Categories easy, cakes, dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees.
- Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that's at least 2 inches deep.
- Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there's a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
- Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
- Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
- On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
- Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
- Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
- Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.
Tips:
- To make the cake moist and flavorful, use fresh pineapple chunks. You can also use canned pineapple, but be sure to drain it well.
- If you don't have Sprite, you can use another lemon-lime soda.
- To make the glaze, use fresh lemon juice. Bottled lemon juice will work, but the flavor won't be as bright.
- For a sweeter glaze, add more powdered sugar.
- If you want a thicker glaze, add more milk.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
Conclusion:
This pineapple Sprite cake is a delicious and refreshing treat that's perfect for any occasion. It's easy to make, and the combination of pineapple, Sprite, and lemon is sure to please everyone. So next time you're looking for a special dessert, give this cake a try.
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