Best Nooilnoeggsnoproblem Oh So Easy Pineapple Cake Recipes

EASIEST EVER PINEAPPLE CAKE (5 INGREDIENTS)

Easiest Ever Pineapple Cake (5 Ingredients) image

Homemade Pineapple Cake is sweet, moist, and full of pineapple pieces!

Provided by Holly Nilsson

Time 33m

Number Of Ingredients 5

Ingredients

1 ½ cups sugar
2 cups flour
2 teaspoons baking soda
20 ounces can crushed pineapple (with juices)
2 eggs

Steps:

Preheat oven to 350°F. Grease a 9x13 pan.
Combine flour, sugar and baking soda in a bowl and mix well.
Stir in eggs and pineapple until very well mixed. Pour into prepared pan.
Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.
Top with cream cheese frosting or whipped cream.

Nutrition Facts : Calories 317 kcal, Carbohydrate 72 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 291 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving

EASY PINEAPPLE CAKE

Easy Pineapple Cake image

A very easy pineapple cake with a cream cheese frosting.

Provided by Catherine Dallas

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
½ cup butter
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 36.1 g, Cholesterol 35.9 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 166.1 mg, Sugar 27.5 g

NOOIL?NOEGGS?NOPROBLEM! OH SO EASY PINEAPPLE CAKE

NoOil?NoEggs?NoProblem! Oh So Easy Pineapple Cake image

My family loves pineapple and this was a special treat! While baking, there was a wonderful smell of fresh, warm pineapple ... just wonderful. Next time, I may cut back on the whipped cream slightly. It was a bit much for me, but you can determine how much you like.

Provided by penny jordan

Categories Fruit Desserts

Time 35m

Number Of Ingredients 12

Ingredients

PINEAPPLE CAKE
1 box pineapple cake mix
1 - 20 oz. can(s) pineapple, crushed (in it's own juice) see below please
1/8 c optional: (reserved) pineapple juice from above for frosting below
OPTIONS: FROSTING:
4 oz cream cheese or low-fat cream cheese (1/2 - 8 oz. pkg.)
16 oz frozen whipped topping, (thawed) - regular, lite or sugar-free
1/2 small pkg vanilla or french vanilla, instant pudding mix (dry) regular or sugar-free/fat-free (dry)
1/2 tsp almond extract (optional)
1/8 c optional: reserved pineapple juice from cake ingredients
OR:
8 to 12 oz container frozen whipped topping, thawed - (optional)

Steps:

1. Preheat: Oven to 350 degrees F. Spray:(1)9 x 13-inch OR desired cake pans for layer cake(s)with 'Baker's Joy' or whatever nonstick cooking spray you prefer.
2. In: A large mixing bowl with electric mixer on medium speed; combine Pineapple cake mix and (1)- 20 oz. can crushed pineapple in it's own juice.(ADD JUICE TOO). (Except about 1/8 cup - more or less). Optional Mix: For about 1 1/2 to 2 minutes. Pour: Badder into prepared cake pan(s) and spread evenly.
3. Bake: Approx. 28 to 32 minutes. Cake will bake up as any other cake and can be tested by using toothpick method or by touching cake lightly in center. If it springs back it's done. But don't over-bake. Remove: From oven and place on wire rack(s)for cooling about 30 to 45 minutes.
4. OPTIONS: Frost: With desired whipped topping. Cover and refrigerate 1-2 hours or overnight. OR For Alternate Frosting: Combine: Softened cream cheese, and approx. 1 cup - whipped topping until light and fluffy using electric mixer on low speed. Add: Almond extract (if desired) and mix well. Add: 1/4 pkg. Instant pudding mix (dry) and mix with mixer on low to medium speed. Continue: To mix alternating remainder of whipped topping with remainder of dry, instant pudding mix( 1/4 pkg.) until light and creamy. *(You might want to use 1/8 c. (more or less) of reserved pineapple juice to obtain the right frosting consistency for you. .. But again; this is only a suggestion :) Frost: Completely cooled cake and refrigerate covered 1-2 hours or overnight. Serve: Cake chilled. Enjoy! Refrigerate: Covered leftovers.