Dole crushed pineapple cake recipe - Pineapple cake

Author: Susan Hirth  

This is an easy no-fail recipe that delivers perfect results time after time. It's screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze.

Easy Pineapple Cake

Easy Pineapple Cake
A pineapple cake with cream cheese frosting that's easy to make.
Provided by: Allrecipes Member
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 1 serving
Number of ingredients: 10
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 2 large eggs
  • 1 (20 ounce) can crushed pineapple with juice
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese
  • ½ cup unsalted butter, softened
  • 1 ½ cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Calories: 219.1 calories
  • Carbohydrate: 36.1 g
  • Cholesterol: 35.9 mg
  • Fat: 7.6 g
  • Fiber: 0.5 g
  • Protein: 2.4 g
  • Saturated Fat: 4.6 g
  • Sodium: 166.1 mg
  • Sugar: 27.5 g
How to cook:
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-baking dish.
  2. Mix together flour, white sugar, and baking soda for cake in a large bowl and make a well in the center. Add eggs, crushed pineapple with juice, and vanilla; mix until well-combined. Pour into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 45 minutes.
  4. Meanwhile, combine cream cheese and butter for frosting in a mixing bowl; beat until smooth. Add confectioners' sugar and vanilla; beat until creamy.
  5. Spread frosting on warm cake.
Notes: Crushed Pineapple Cake {Cream Cheese Frosting}, Cake: · 2 cups all-purpose flour · 2 cups granulated sugar · 2 teaspoons baking soda · ¼ teaspoon salt · 2 eggs · 20 ounce can crushed pineapple do


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Pineapple Poke Cake with Pineapple Glaze

Pineapple Poke Cake with Pineapple Glaze
This pineapple cake is an easy, from-scratch poke cake recipe! It's screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze.
Provided by: Averie Sunshine
Total time: 290 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10
  • 1/2 cup unsalted butter (1 stick), melted
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon baking soda
  • one 20-ounce can crushed pineapple, drained very well with juice reserved
  • about 2 cups confectioners’ sugar
  • 3 to 4 tablespoons pineapple juice, or as needed for consistency
  • Calories: 367 calories
  • Carbohydrate: 64 grams carbohydrates
  • Cholesterol: 68 milligrams cholesterol
  • Fat: 11 grams fat
  • Fiber: 1 grams fiber
  • Protein: 3 grams protein
  • Saturated Fat: 7 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 187 milligrams sodium
  • Sugar: 52 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 4 grams unsaturated fat
How to cook:
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the eggs so you don’t scramble them. Add the eggs, granulated sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, baking soda, and stir until just combined, don’t overmix.
  5. Add the crushed pineapple and stir to combine. (Reserve the juice for the glaze.)
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Bake for about 36 to 41 minutes (I baked 39 minutes), or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.*
  8. Set cake on a wire rack to cool momentarily while you make the glaze.
  9. In a large mixing bowl, add 2 cups confectioners’ sugar, 3 to 4 tablespoons of reserved pineapple juice, and whisk vigorously until smooth and combined. Depending on glaze consistency and preference, you may need to play with the sugar and juice ratios slightly; set glaze aside.
  10. Using a small paring knife, poke the cake in about 25 spots, lightly twisting the knife with each poke. You don’t need to make craters or get too wild poking because the glaze finds a way to soak in.
  11. Evenly pour glaze over the cake. If glaze is pooling near the sides of pan, use a spatula to push it back up into the center and then use the spatula to ‘squish’ it down into the holes. Even if it looks like there’s too much glaze, it eventually soaks in.
  12. The longer you can let it soak (overnight is optimal) before slicing and serving the cake, the better.
  13. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Notes: Southern Pineapple Cake, For the Cake: 2 cups all-purpose flour 2 cups sugar 1 tsp. baking soda 2 large eggs 1 tsp. vanilla 1 – 20 oz can Dole crushed pineapple (with juice)

Crushed Pineapple Upside-Down Cake

Crushed Pineapple Upside-Down Cake
This is a super simple pineapple upside-down cake, that's just a little different. Using crushed pineapple ensures you get pineapple in every bite. In the baking process, the pineapple and brown sugar crystallize a bit. Walnuts add flavor and crunch. The super moist cake part is filled with flavor from the pineapple juice. While this isn't your traditional pineapple upside-down cake, it's just as good.
Provided by: Lyn Starr @lynstarr
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 7
  • 1 box(es) yellow cake mix (not pudding)
  • 1 can(s) crushed pineapple, in it's own juice (20 oz)
  • 1 stick(s) butter
  • 1 cup(s) brown sugar
  • 3/4 cup(s) walnut pieces
  • 3 large eggs
  • 1/2 cup(s) oil
How to cook:
  1. Heat oven to 325. 9x13" baking dish, melt butter in the oven.
  2. Remove the baking dish from the oven after the butter is melted. Add 1 cup brown sugar and stir.
  3. Drain pineapple in a sieve over a 4-cup measuring cup; reserving pineapple juice.
  4. Add pineapple to brown sugar; mix and spread evenly. Sprinkle walnuts liberally over pineapple.
  5. Add water to pineapple juice to make 1 cup; then add oil and eggs. Whisk together well.
  6. Pour pineapple into the cake mix.
  7. Mix well.
  8. Pour the cake mix slowly and evenly over the pineapple mixture.
  9. Bake until cake is done, about 40-45 minutes.
  10. Cool slightly and turn out onto platter (scooping up any topping left in dish and spread back on the cake).
Notes: Pineapple Sunshine Cake, This recipe is sometimes called a Crushed Pineapple Cake or a Pineapple Pudding Cake. It usually consists of a cake mix (usually yellow) that is infused

Easy pineapple coconut cake

Easy pineapple coconut cake
The texture of this tropical pineapple coconut cake is amazing. The crushed pineapple makes it super moist, while the coconut combines with the cake batter to form a soft spongy crumb. And best of all, you don't need to be too precise with the measurements. This is an easy no-fail recipe that delivers perfect results time after time.
Provided by: Veronica
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 1 serving
Cuisine: Western
Number of ingredients: 8
  • 435 g canned pineapple chunks in own juice ((15 ounces))
  • 125 g butter ((½ cup))
  • 190 g sugar ((1 cup))
  • 2 large eggs (separated)
  • 50 g desiccated coconut ((½ cup))
  • 280 g plain / all purpose / cake flour ((2 cups))
  • 2 teaspoons baking powder
  • 60 g icing sugar / powdered sugar / confectioner's sugar ((½ cup))
  • Calories: 334 kcal
  • Carbohydrate: 47.6 g
  • Protein: 4.6 g
  • Fat: 14.6 g
  • Saturated Fat: 9.6 g
  • Cholesterol: 64 mg
  • Sodium: 88 mg
  • Fiber: 1.6 g
  • Sugar: 25.4 g
  • Serving Size: 1 serving
How to cook:
  1. Prepare the pineapple
  2. Drain ¾ pineapple juice from the can and reserve
  3. Place pineapple and remaining juice in a blender or food processor and blitz until pulpy or crushed.
  4. Remove one cup of crushed pineapple (this will be used for the cake) and place the remaining crushed pineapple into the reserved juice (this will be used for the cake topping).
  5. Mix the cake batter
  6. Grease a 9" round springform cake pan and line the bottom with baking parchment.
  7. Preheat the oven to 180°C/375°F
  8. Beat the sugar and butter together in a mixing bowl until light and creamy
  9. Add the egg yolks and beat in until thoroughly mixed
  10. Mix in the cup of crushed pineapple
  11. Add the coconut, then sift in the flour and baking powder and mix well until combined.
  12. Beat the egg whites until soft peaks are formed.
  13. Cut the beated egg white through the cake batter ⅓ at a time until just incorporated.
  14. Pour the mixture into the prepared cake tin
  15. Place the cake tin in the oven and bake for 35 minutes until the top of the cake is browned and firm to the touch, or until a wooden skewer inserted into the cake comes out cleanly.
  16. Remove from the oven.
  17. Make the glaze
  18. Place the reserved pineapple juice and the remaining crushed pineapple into a microwave-safe bowl and add the icing sugar.
  19. Mix well to remove any lumps of sugar
  20. Microwave on high power for 3 minutes (I have a 900 watt microwave - adjust the timing slightly to accommodate different wattage)
  21. Pour over the cake while still hot and still in the cake pan.
  22. Allow the cake to cool and then remove from the cake pan.
  23. Dust with icing sugar if preferred.
Notes: 10 Best Crushed Pineapple Cake Recipes, The Best Crushed Pineapple Cake Recipes on Yummly | Crushed Pineapple Cake With Cream Cheese Frosting, Upside Down Pineapple Cake, Creamy Pineapple Cake.
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