Best 3 Rosemary Pineapple Cake Recipes

Indulge in the tantalizing flavors of Rosemary Pineapple Cake, a culinary masterpiece that combines the aromatic essence of rosemary with the tropical sweetness of pineapple. This enticing cake is not just a dessert; it's an experience that captivates your senses. The delicate rosemary infusion adds a unique savory touch, while the pineapple chunks burst with a burst of tropical sunshine. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed for success. With step-by-step instructions and a detailed ingredient list, you'll be able to create this delectable treat that will impress your family and friends. From the initial batter preparation to the final glaze, each step is meticulously explained to ensure a perfect outcome. Rosemary Pineapple Cake is not just a cake; it's a testament to the harmonious blend of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

ROSEMARY-THYME ANGEL FOOD CAKE WITH PINEAPPLE COMPOTE

Rosemary-Thyme Angel Food Cake with Pineapple Compote image

Provided by Food Network Kitchen

Categories dessert

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 cup cake flour
1 3/4 cups superfine sugar
1/2 teaspoon salt
12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
Finely grated zest of 2 lemons
1 1/2 teaspoons pure vanilla extract
2 teaspoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
1/2 cup packed light brown sugar
1/2 cup dark rum
1 sprig rosemary
1 sprig thyme
1 medium pineapple, peeled, cored and cut into 1/2-inch pieces
2 teaspoons pure vanilla extract

Steps:

Make the cake: Preheat the oven to 350 degrees F. Sift the cake flour, 3/4 cup superfine sugar and the salt onto a piece of parchment paper. Sift the flour mixture a second time onto another piece of parchment; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until frothy, about 1 minute. Add the cream of tartar and continue beating until soft peaks form, about 4 more minutes. Gradually beat in the remaining 1 cup superfine sugar; increase the speed to high and beat until the egg whites are stiff and glossy, about 7 minutes. Beat in the vanilla, rosemary, thyme and lemon zest.
Using a rubber spatula, gently fold in the flour mixture, 1/4 cup at a time, until fully incorporated with no pockets of dry ingredients. Transfer the batter to an ungreased 10-inch angel food cake pan. Bake until golden and the cake springs back when pressed, 40 to 45 minutes. Invert the cake pan onto a small funnel or bottle neck and let cool completely, at least 1 hour.
Meanwhile, make the compote: Combine the brown sugar, rum, 1/2 cup water and the rosemary and thyme sprigs in a medium saucepan over medium-high heat; simmer, stirring, until the sugar dissolves, about 2 minutes. Add the pineapple, return to a gentle simmer and cook until the pineapple is softened and the liquid is syrupy, about 10 minutes. Stir in the vanilla. Transfer to a bowl and refrigerate, stirring occasionally, until cool, about 1 hour. Remove the herb sprigs.
Loosen the edge of the cake with a knife, tap the sides of the pan against the counter and unmold the cake onto a platter. Slice and serve with the compote.

ROSEMARY PINEAPPLE UPSIDE-DOWN CAKE

Rosemary Pineapple Upside-Down Cake image

When it's time to get back to baking, you'll want to try this delicious scratch pineapple upside-down cake with a twist...a bit of fresh rosemary is sprinkled over the pineapple to create an unexpected, but superb flavor combination. Paula Marchesi, Lenhartsville, Pennsylvania, says this cake has been such a hit at church dinners that she now brings two or three.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon plus 1/4 cup butter, softened, divided
1/3 cup packed brown sugar
1 teaspoon minced fresh rosemary
6 canned unsweetened pineapple slices, drained
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup fat-free milk
Fresh rosemary sprigs, optional

Steps:

Melt 1 tablespoon butter; pour into 9-in. round baking pan. Sprinkle with brown sugar and rosemary. Top with pineapple slices; set aside. , In a small bowl, cream sugar and remaining butter. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over pineapple. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Cool completely. Garnish with rosemary sprigs if desired.

Nutrition Facts : Calories 264 calories, Fat 8g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 207mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

ROSEMARY PINEAPPLE CAKE

Rosemary Pineapple Cake image

I came across this recipe when looking for recipes that use fresh rosemary and thought this one sounded real interesting. Although I haven't made this yet I am planning to make it soon. Recipe source: Herb Companion (September 2004)

Provided by ellie_

Categories Dessert

Time 1h10m

Yield 1 9x13 cake, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups flour
2 cups sugar
1 cup pecans, chopped
1 (20 ounce) can crushed pineapple, undrained
2 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
2 teaspoons vanilla
2 eggs
8 ounces cream cheese
1/2 cup margarine or 1/2 cup butter
2 cups powdered sugar
2 teaspoons vanilla

Steps:

Preheat oven to 350-degrees F.
Combine all cake ingredients (flour- eggs) in a large bowl and mix well with a wooden spoon.
Pour batter into a greased and floured 9 x 13-inch pan.
Bake 45-55 minutes or until done (tested with a toothpick- if it comes out clean when inserted in the middle of the cake the cake is done).
Let cake cool.
While cake is cooling prepare frosting by mixing frosting ingredients (cream cheese- vanilla) together until smooth and spreadable.
Spread on cooled cake.
Refrigerate cake before serving and/or refrigerate leftovers.

Tips:

Use fresh pineapple for the best flavor. Fresh pineapple is sweeter and juicier than canned pineapple, and it will give your cake a more vibrant flavor.
Grate the pineapple finely. This will help to distribute the pineapple flavor throughout the cake and prevent large chunks of pineapple from forming.
Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This rosemary pineapple cake is a delicious and refreshing dessert that is perfect for any occasion. The combination of pineapple, rosemary, and brown sugar creates a unique and flavorful cake that is sure to impress your friends and family. So next time you're looking for a special dessert to make, give this rosemary pineapple cake a try. You won't be disappointed!