Pineapple and pecan cake recipe

Ingredients 2 cups all-purpose flour 2 cups white sugar 1 teaspoon baking soda 2 eggs, beaten 1 (15 ounce) can crushed pineapple, with juice 1 teaspoon vanilla extract 1 cup chopped pecans

Ingredients 2 eggs 1 ½ cups sugar ¼ cup firmly packed brown sugar 2 cups all-purpose flour 2 teaspoons baking soda 1 (20-ounce) can crushed pineapple, undrained 1 ½ teaspoons vanilla extract ½ cup chopped pecans Cream Cheese Frosting 1 ½ cups coarsely chopped pecans

How do you bake pineapple?

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the butter, flour, eggs and sugar until well blended. Stir in the crushed pineapple. Bake for 1 hour in the preheated oven, uncovered. Serve warm.

How do you make a pineapple pound cake?

How to Make Pineapple Pound Cake. Step-by-Step. Cream shortening, butter and sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour, sifted with baking powder, alternately with milk. Add vanilla, stir in 3/4 cup pineapple and juice – blend well. Pour batter into well greased and floured 10" tube pan.

What is pineapple upside-down cake?

The Cake That Everyone Knows. Pineapple upside-down cake is a pineapple version of a popular cake where sugar and fruit are cooked in the bottom of a pan, then a silky cake batter is spread over the fruit, so once flipped over after it bakes, the fruit sits on top of the cake.

Pineapple Pecan Cake Recipe

In a medium bowl, whisk together the eggs, crushed pineapple with juice and chopped pecans (toast ‘em first). Mix the flour, sugar, and baking soda in a large bowl. Stir in the egg mixture. Stir gently, just until combined. Pour into a 9×13 greased baking dish. Bake at 350F for 30 to 35 minutes till toothpick inserted in center comes out clean.

Directions. Combine all cake ingredients in a bowl. Pour into a greased 9×13 inch loaf and bake at 350 for 35 – 40 minutes (until top is golden). Beat butter, cream cheese and vanilla until creamy. Gradually mix with powdered sugar. Beat the cake with the cream cheese while it is still hot.

Preheat oven to 325 degrees (F). Combine the cake mix and pineapple in a large bowl, stirring until well blended. Add the cup of pecans and mix well to incorporate. Transfer the batter into a 13 x 9-inch baking pan, spreading so it covers the whole pan. Beat the eggs with the cream cheese until well blended.

Get full Pineapple Pecan Cake Recipe ingredients, how-to directions, calories and nutrition review. Rate this Pineapple Pecan Cake recipe with 2 cups all-purpose flour, 2 cups white sugar, 1 tsp baking soda, 2 eggs, beaten, 1 (15 oz) can crushed pineapple, with juice, 1 tsp vanilla extract, 1 cup chopped pecans

The best old fashioned, Southern quick and easy pineapple cake recipe with yellow cake mix, homemade with simple ingredients. Topped off with fluffy whipped cream, coconut. Soft, moist, fresh and tropical! This classic old school dessert is also known as pineapple sunshine cake, pineapple lush cake. It tastes just as good as my family's Easy Pineapple Upside Down Cake Recipe.

Pineapple Pecan Cake Recipe: How to Make It

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan.

Preparation. Position a rack in the center of the oven and heat the oven to 350°F. Butter a 10×2-inch round cake pan or 10-inch cast-iron skillet. Combine 6 Tbs. of the butter with the brown sugar in a small saucepan and cook over medium heat, whisking until the butter is melted, the sugar is dissolved, and the mixture is smooth, 1 to 2 minutes.

SKU. 115. Share. COPY. Our Pineapple Pecan Cakes are made using our specialty honey-sweetened batter, filled with crunchy pecans and lush pineapple. Covered with pecan halves and chunks of juicy pineapple, this cake is as bright and fresh as a tropical breeze. Servings per Package: 20 | 1 lbs 14 oz. Details.

Pecan Fruitcake. 1 lb. (about 2 1/2 cups) candied red cherries, cut in pieces 1 lb. (about 2 1/2 cups) candied pineapple, cut in pieces 1 lb. (about 3 cups) golden raisins 1 lb. (about 4 cups) pecans, coarsely chopped 4 cups sifted flour 2 teaspoons baking powder 2 cups butter 4 teaspoons lemon juice 2 1/4 cups sugar

Pineapple, Coconut and Pecan Icing. In a saucepan, combine sugar, butter, flour, and eggs. Cook on medium heat until thickened, stirring often. It takes about five minutes for the filling to thicken. Add crushed pineapple, coconut, and pecans to the cooked mixture. Spread between layers and on top of cooled cake.

Nana’s Pineapple Pecan Cake

CAKE: Mix flour, sugar, and baking soda in a large bowl. Add in the eggs, pineapple along with its juice, and the pecans, if using. Stir just until moistened. Pour into a buttered 9×13-inch baking pan. Bake in a preheated 350°F oven for about 35 minutes or until a toothpick comes out clean. Cool completely.

Grease only the side of a 9-inch round cake pan and dust the side of the pan with flour. Spread the brown sugar mixture evenly over the bottom of the cake pan. Cut the pineapple rings in half and arrange neatly over the brown sugar mixture. Add the cherries and pecan halves in an orderly pattern around the pineapple.

Preheat oven to 350°F. Mix together flour, sugar, eggs, soda and salt. Add pineapple, nuts and vanilla. Mix well. Pour into 9 x 13 greased and floured pan.

Look at that texture from the pineapple and pecans! I formed the mixture into a rectangle and then cut it into half. Store air-tight (in 2 snack bags) in the refrigerator. Two moist & delicious pineapple pecan cake bars. No baking, added-sugar, or flour. Lots of tangy & sweet flavor. I guess recipe-dreaming at the table is not that bad 😉

The coffee cake topping is going to remind you of a pineapple upside down cake. Brown sugar,pecans, cinnamon and butter mixed together then layered over pineapple. It fits perfectly with the white cake flavored with pineapple juice on the bottom. Pineapple Pecan Coffee Cake is quick to make with fantastic results.

Pineapple Pecan Cake

Many versions of Elvis Presley Cake are prepared as “poke cakes” using a single layer sheet cake, topped with crushed pineapple, cream cheese frosting and crushed pecans. We decided to change things up a little and make our version as a layer cake instead, so that we could sneak in additional cream cheese frosting and pineapple.

Instructions for topping: 1. To begin with, combine the 4 Tablespoons butter and 2/3 cup brown sugar in a 1-quart saucepan. 2. Stir together over low heat until the butter is melted. Then remove from heat and let stand until ready to use. 3. Place the four pineapple slices on a saucer and let drain for a few minutes.

Instructions Checklist. Step 1. Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over.

Prepare the cake by mixing the flour, sugar, and baking soda. Stir in the eggs, crushed pineapple with juice and chopped pecans (optional). If you are using the pecans, toast ‘em first. Stir just until moistened. Pour into a 9×13 greased baking dish. Bake at 350F for 30 to 35 minutes till toothpick inserted in center comes out clean.

Pineapple Cake with Cocounut Pecan Icing

The Carrot Cake. Sift flour, baking powder, baking soda, salt, cinnamon, clove, nutmeg and ginger powder into a bowl. Set aside. In another bowl, add in both sugars, eggs, oil and vanilla extract. Whisk until well combined. Pour into flour mixture and whisk just to combine. Then add in pineapple, carrot, coconut, and pecans.

Recipe for Pineapple Sheet with a pecan cream cheese frosting is the perfect treat for potlucks, snacks, and picnic. This cake is iced while still warm, making it a quick kitchen project. Pineapple Sheet Cake with cream cheese icing is one of those vintage recipes that just really doesn’t need any tampering with.

Two 8-inch round cake pans. Parchment paper to line the pans. Hand mixer to mix the cake batter and make the whipped cream frosting. Nancy’s Tip: If you don’t have 8-inch round cake pans, larger round pans can be used. Just keep in mind your cake layers will be thinner and need slightly less baking time.

Chopped pecans; A pantry-friendly cake recipe, tornado cake uses a box of cake mix and a can of crushed pineapple to create a moist cake. With just 10 minutes of prep time, it is also ridiculously easy to make. Don't have canned pineapple in the pantry? Swap the pineapple for any other type of canned fruit.

Cake: Preheat the oven to 325 degrees Fahrenheit. Whisk together the flour, sugar, baking soda, and salt. Add the eggs, crushed pineapple, and vanilla and mix well. Pour the cake batter into a greased 9×13 inch glass baking dish. Bake the cake for 20 minutes at 325 then cover loosely with foil to prevent over browning.

Pineapple Pecan Sunshine Cake

For the Hummingbird Cake. Preheat over to 350 degrees. Combine all ingredients *except for the chopped pecans* in the bowl of your stand mixer and mix on low speed to moisten the ingredients for about 30 seconds. Then increase to medium speed and mix for two minutes. Fold in chopped pecans.

The pineapple, along with the juices, adds a subtle sweetness, without being overwhelming; this isn’t a pineapple cake, this is a granny cake. Once your cake mix is ready, you pour it into your baking dish and then top it with a layer of pecans and brown sugar.

Add in the eggs, pineapple along with its juice, and the pecans.Stir just until moistened. Pour into a buttered 9×13 inch baking pan. Bake in a preheated 350 degree oven for abot 35 minutes or until toothpick comes out clean.

dark brown sugar, pecans, butter, cake mix, hot water. Peach Pecan Dump Cake DIY Thrill. cinnamon, white sugar, peaches, cornstarch, butter, water, vanilla cake mix and 1 more. Cherry Pecan Dump Cake Miz Helen's Country Cottage. pecans, cold butter, ice cream, cherry pie filling, yellow cake mix and 1 more.

For our Pineapple Pecan Petites, we combine crunchy pecans and Costa Rican grown pineapples inside our honey-sweetened batter. Each Petite is then hand-shaped, carefully baked, and dipped in our signature sweet glaze. Pineapple Pecan Petites are the perfect tropical dessert to share with friends and family. 1 Package contains 12 Petites | 9.6 oz.

Pineapple Pecan Cake with Cream Cheese Frosting

Pour pineapple juice over the rings, add pecans, add a few dots of butter. 3. Prepare the cake mix, per directions, but substitute milk for water and add the 1 tbs of rum or orange extract. 4. Pour the batter over the pineapples and smooth with a spatula to even it out. 5.

Dry cake ingredients are combined with a good mix of crushed pineapple, mashed ripe banana, chopped pecans, eggs, oil and vanilla extract. This makes the cake batter. The cake batter is divided into three 8-inch round cake pans and baked.

Preheat the oven to 350º F and lightly grease a 9×13 inch baking dish with oil. In a large bowl combine white sugar, flour, baking soda, and salt, whisk. Then add eggs, crushed pineapples with juice and mix with a spoon until smooth. Pour the batter into a baking dish.

Add vanilla, raisins, carrots, coconut, walnuts, and pineapple. Use well buttered, floured 9 X 13 pan. Bake 350 45 to 50 minutes. To prepare frosting: Use electric mixer, beat together cream cheese and butter. Beat in powdered sugar a little at a time. Add vanilla. Spread the frosting on the cooled cake and chill the cake, covered for 1 hour.

Pineapple Condensed Milk Cake. Mix the cake mix according to directions, omitting water. Add 20 oz can of crushed pineapple to the batter. Mix well. Pour into a greased 9×13 casserole dish or cake pan. Bake according to directions or until golden brown (about 30 minutes for my oven.) Let cool for about 10 minutes.

Pineapple Pecan Pound Cake

Pineapple Sheet Cake is an easy, deliciously dense cake made with crushed pineapple and topped with a coconut pecan frosting. Super scrumptious and so simple to make, it will definitely become one of your favorite recipes.