Best Pineapple Oatmeal Cake Recipes

CARROT CAKE OATMEAL WHOOPIE PIES, WITH PINEAPPLE CREAM CHEESE FILLING RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350F. Line two baking sheets with parchment paper or a Silpat baking mat. (I used a Norpro Muffin Top baking pan, but this isn't mandatory.) In the bowl of a stand mixer, with the paddle attachment (or a hand held mixer), combine the sugars and butter. Beat until fluffy--about 3 to 4 minutes. Add the vanilla and eggs, and beat until well combined. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger and whisk together. Slowly add the flour mixture to the butter mixture; mix on low speed until just combined. Stir in the oats, carrots and raisins with a spatula. Using a medium ice cream scoop, scoop dough onto the prepared sheets, leaving at least 2 inches between cookies. Gently press the cookies until flat. Bake between 12-15 minutes, turning halfway through to ensure even baking. They should be lightly golden brown around the edges. NOTE: These make 8 HUGE whoopie pies, so user a smaller scoop to make smaller whoopie pies. Reduce the baking time between 10-12 minutes each. Transfer to a wire rack to cool completely. To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.) To assemble the whoopie pies, turn one cookie with the baked bottom facing up. Scoop some filling, and gently press another cookie on top. Wrap in plastic wrap. Keep whoopie pies refrigerated, and bring to room temperature about 30 minutes before eating. Stores for up to 5 days, refrigerated.

CRISPY OATMEAL GRIDDLE CAKE WITH PINEAPPLE-BANANA FOSTER

Steps:

• 7. Make the pineapple-banana foster. Melt the butter in a medium-size pot over a low flame. Once the butter has melted, add the brown sugar and sea salt. Continue cooking until the mixture looks like a very thick caramel. Slowly add the milk, and stir to combine. Increase the heat to medium and allow the mixture to come to a boil. Simmer for 2 minutes. Remove the pot from the burner, and carefully add the dark rum. Allow the rum to "sit" on top of the hot caramel base. 8. Return the pot to the flame and carefully tilt the front of the pot (opposite the handle) towards the flame in order to ignite the rum (or use a match). Allow the alcohol to burn off the rum. Once the flames have died down, stir the contents together to evenly combine. 9. Add the pineapple to the pot and simmer for 2 minutes over low heat to soften the pineapple slightly. Add the bananas and continue to simmer 1 minute longer. Adding the fruit towards the end of cooking allows it to retain its freshness, texture and shape. 10. Assemble the plate. Both the crispy oatmeal griddle cake and the pineapple-banana foster should be generously warm. Using a slotted spoon, scoop some of the pineapple and banana from the warm sauce and allow to drain somewhat. Place a small mound of warm fruit in the center of the plate. Drizzle one tablespoon of warm sauce over the fruit. Strew 1 tablespoon of pomegranate seeds around the warm fruit. Place the warm griddle cake on top of the fruit and serve.

PINEAPPLE-OATMEAL CAKE

Steps:

• 1. Preheat oven to 375°F.2. Combine all ingredients in a large bowl. Mix well.3. Coat a 9-inch-square pan with nonstick cooking spray and pour in mixture. Bake for 25 minutes.EXCHANGES1 Starch1/2 Fruit1 FatNUTRITION FACTSCalories 143 Calories from Fat 46Total Fat 5g Saturated Fat 1gCholesterol 48mgSodium 138mgTotal Carbohydrate 20g Dietary Fiber 3g Sugars 8gProtein 5g