Best Jamies Pineapple Cake Recipes

PAULA DEEN'S JAMIE'S COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
• Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
• Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
• While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
• Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
• To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut.
• Cover loosely and refrigerate for three days (if you can stand it that long!).

JAMIE'S PINEAPPLE CAKE

Steps:

• 1. Cream the butter and sugar together until fluffy stir and scrap off sides and bottom of bowl making sure it is well mixed and sugar is not grainy. about 10 min. I sift my sugar
• 2. Add the eggs one at a time to the cream mixture and beat together until blended
• 3. Sift the cake flour, salt,pudding mix and baking powder together then slowly add a little flour mix at a time alternating with the milk. You can mix the vanilla in the milk before adding milk to the cake mixture. Beat mixture until smooth.
• 4. In two 9inch cake pans, spray with baking spray and add the mixture. Beat the pans on counter to be sure the mix is level
• 5. Pre Heat oven to 350 Place the cakes in the oven on middle rack and bake about 35 minutes or until tooth pick inserted in the middle comes out clean. Remove from oven and wait 10 minutes before turning out on cooling racks
• 6. Place cream cheese in large mixing bowl and add 1Tlbs of pineapple juice to it and whip with a hand mixer. Stir in the cool whip and fully mix.
• 7. Over a mixing bowl drain the 2 cans of crushed pineapple squeezing as much juice out as possible you should have about 2 cups of juice. Mix the juice with the 4 Tlbs of sugar. In another bowl empty the pineapple and add 2 Tlbs of sugar to it
• 8. Place first layer on cake plate and poke holes in it lightly. Slowly drizzle 1 cup of sweetened pineapple juice over it. Allow time to stand so it will soak in. Spread some icing over the layer then place about 1 cup of pineapple on the layer. Place second cake layer on top of this layer and poke some holes all over it lightly. Drizzle the remaing pineapple juice over this layer slowly allowing to soak in a little at a time. This is time consuming but don't get in a hurry or your cake will be dry and not full of the pineapple flavor. Spread icing over the top layer and around the sides. Take rest of the pineapple and crumble over the top and sides press in lightly. The longer this cake rest the more moist it will be. Cover in a tight cake keeper and refrigerate.