It is so easy to make and have on hand! Stir together the pudding mix and whipping cream. Preheat the oven to 325 degrees. I thought cake flour made my cake a little too tender when I tried it, though. Thanks for the suggestions!! I am wanting to bake this cake today to give it a try! Can I use one deep pan instead of 2 without cutting the measures by half? I’ve made it as a layer cake for adults and as a sheet cake for kids and it comes out perfect every time. This Pineapple Cake Recipe is the best! I normally use whole milk, Laura, but you can use whichever type milk you prefer. Mix on low speed for at least 30 seconds to combine. Or if in a cake box but refrigerated? I loved this cake and the frosting. A first time making a Pineapple Cake and it turned out GREAT!! 4 1/2 cups cake flour Beat the eggs with the salt, gradually add the sugar. Beat on low to medium speed until the butter is softened and smooth. From the Add a Pinch recipe archives. You can freeze pineapple slices so I think freezing the crushed pineapple would be fine also. Hi!! Then the requests for the recipe started. 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. That’s all there is to it! This cake turned out Awesome and tasted amazing, even though I used a half more of butter in cake batter. I can’t say for sure how the outcome would be to replace all of the butter with oil. Be sure to check with the skewer for doneness. It’s a miracle that we had enough to spread onto the cake after all of the sampling that we did! lol ;0), Lovely! This super moist and full of flavor cake has three layers of caramelized pineapple and maraschino cherries with buttery brown sugar juicy glaze, … Pineapple Filling.- Unlike the pineapple & cream filling, this delicious homemade recipe is a cooked pineapple filling which can be made quickly and easily with just a few simple ingredients! Hi SweetTooth. Thanks for your help. In one of your earlier comments you wrote that it makes 7 cups of batter. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Hope your spouse has a happy birthday today and loves the cake, too. See what I mean! If you don’t use cake flour and use all purpose flour, do you still use 1 tablespoon of baking powder? Please read my. I love it so much that it ultimately wound … Pineapple upside-down cake. Our 3 layers were only 1 1/4 inches high After applying the cream cheese frosting, I spread the top with the remaining Pineapple & Cream filling. My husband, who is a HUGE fan of all things pineapple, was so overjoyed last week when I came home from Mom’s with this deliciousness that he danced around the kitchen with his slice. Hi Natasha, The recipe makes 6 1/2 cups batter. After crumb coating the cake, take a piping bag fitted with a star tip 21 (or whatever size star tip you’d like) and zig zag back and forth as you pipe from the bottom to the top of the cake in vertical rows. If so how much should I use? I can’t wait to give it a go! The yellow cake is wonderful! You can use three 8 x 2 inch pans filling no more than 2/3’s full. If you want to add pineapple to the top of the cake, reserve 1/3 cup. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Can dark cocoa powder be used in this recipe? Process the drained pineapple (reserving the juice just in case) and cream cheese until smooth and amalgamated. I added more powdered sugar, but that didn’t do the trick, either. http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html. You will note that you may have to bake the cake just a few minutes more. ;0). Here are a few additional ways I like to make this cake! Add the vanilla to the 1 cup buttermilk. I bought it by mistake prepping for trying this recipe and wondered if it is advisable to use it instead? So as for my house, this chocolate cake recipe now holds that honor. It’s my first time trying to make this recipe. We used crushed pineapple so you will need to chop it in the food processor. Tried this recipe for a one layer cake by scaling it down to half. All that you need is a small box of instant vanilla pudding, crushed pineapple, and whipping cream. Hi Mae, The recipe makes 8 cups batter. Here is a link to a homemade substitute I found that might be a possibility: https://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/. i put a little less icing sugar so its not too sweet but otherwise its always delicious. Add the wet ingredients to the dry ingredients and combine with a wooden spoon. You may not need the entire 1/2 cup milk. Are you ready to hear how simple this Pineapple & Cream Filling recipe is? Sift over the flour and cocoa powder. Delicious and moist, I don’t feel like it even needs frosting. Be sure to check with the skewer for doneness. Looks amazing! The completed cake will need refrigeration because of the pineapple and cream cheese. If they’ve had a bad day this is certainly something that will brighten it for them. I see you have 2 tsp of Vanilla. To make the cake an egg-free chocolate cake recipe, I’ve used 2/3 cup of unsweetened applesauce in place of the 2 large eggs in the recipe. Here’s another great thing about this recipe. I just made the Pineapple Cake Recipe. It’s my family’s fave cake now and I made cupcakes once for my granddaughter’s birthday party and one of the girls yelled: “I’ve never tasted chocolate cupcake this good! Hope you enjoy! In this recipe, the cake layers are coconut. My cake pans are 9 inch. Hi Michael- We haven’t tried this with the pineapple cake but 1- 1 1/2 teaspoons extract added to the batter is a good place to start. Is there a substitute for instant vanilla pudding? If you’ve not tried a bit of espresso when baking with chocolate, you really should. Hi Joy, Yes, you will still use 1 Tablespoon baking powder, Hello Melissa & Bebe, do you have a video of the decorating technique used in this cake? Hi! Baked for about 33 minutes. It is definitely a keeper. The options are endless! Everyone loved it! I omitted the espresso since it was a birthday cake for someone who doesn’t like coffee, and it still tasted incredible! Just a few minutes is all you’ll need. This recipe has 3 cups cake flour so you will measure out 3 cups all purpose flour, remove 6 Tablespoons and replace that with 6 Tablespoons cornstarch. Have you tried using cake flour instead of all-purpose? They can be frozen for a month when wrapped properly. I can’t wait to try this!! (If you’d like for the cake itself to have pineapple flavor, you can add a bit of pineapple extract, or you can use the pineapple cake layers from our Pineapple Coconut Cake recipe.). Reduce speed and carefully add boiling water to the cake batter until well combined. Since we don’t actually use any pineapple or flavoring in the yellow cake batter, it’s the Pineapple & Cream Filling that is the true star of this recipe. The layers can be frosted while still cold if needed. They will be good longer but just at their best the first 3 days. It was one of the easiest from-scratch cake recipes I’ve made. but once the layers are filled and frosted the cake was 4 1/2 inches high. Hi Maureen, Thank you for your nice comments on the recipes. Well friends, I’ve tested and tested and tested and now can proudly say – YES! This cake uses simple ingredients you most likely have on hand! If you are not familiar with this method, you should watch Melissa’s video. Required fields are marked *. When condensation forms on the foil, unwrap and let thaw. Thanks. But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted. Allrecipes has more than 110 trusted pineapple cake recipes complete with ratings, reviews and baking tips. If i use natural cocoa powder and buttermilk instead of whole milk, will the cake come out nicely? Best chocolate cake ever! This search takes into account your taste preferences. Wrap them well with plastic wrap and then with foil. Next, we drained a can of crushed pineapple and folded into the whipped pudding. Hi Naeha, For us an 8 inch cake such as this one serves 15 to 18. Scaled for a crowd, this recipe bakes beautifully in a rimmed baking sheet and is perfect for all sorts of get-togethers. The cake needs to be refrigerated and this helps also. Hope your Dad will enjoy his birthday cake!! It’s cool, light, and simply heavenly. My question is, what is the shelf life if kept in an airtight container in the fridge? Pineapple extract isn’t as readily available at the grocery store but if you can find some, you could add it to the yellow cake batter for an added boost of pineapple. Is it correct the the cake only needs to cook for 20 to 25 minutes? Once the cakes have cooled, place a wire cake rack on top of the cake pan and turn the cake upside down onto the rack. Should both tsps of vanilla be added and one tsp of pineapple extract?, or should a tsp of vanilla be substituted for pineapple extract? You can click here to Subscribe without commenting. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Whisk in baking powder, baking soda and salt until completely combined. Yellow cake is amazing in coconut cakes, or slathered with chocolate buttercream, and today, it’s the perfect complement to our thick and flavorful Pineapple & Cream Filling. Also, the cream cheese frosting would need to be refrigerated. This was perfect. Bake at the same temperature. DRY Flour, sugar, and baking soda are mixed together to create the dry portion for this cake.. EGGS This recipe uses eggs to mix with the dry ingredients for the cake batter.. PINEAPPLE This cake is bursting with pieces of crushed pineapple. Cakes are done when they begin to pull away from the side of the pan and a toothpick or cake tester is clean when inserted into the middle of the cake. I was thinking about injecting the filling in the middle of the cupcake and when you mentioned it…Great mind think alike!! . It should feel very cool to the touch. The only recipe where I haven’t had to tweak something in order for the cake to cook properly. 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