Best Pineapple Spiced Cake Recipes

SPICED WALNUT CARROT CAKE WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
• Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
• In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

SPICED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

SPICED RUM PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees. You can use either a 13X9 pan or two 9" cake pans for this, spray sides of baking dish(es) with cooking spray.
• Drain pineapple, reserving all juice. Press it down into the strainer to remove excess juice in the pineapple. Measure out 3/4 cup of juice and discard the remaining juice or save for other purpose.
• Cut butter into pieces and place into baking dish(es), sprinkle brown sugar on top of butter - divide both butter & brown sugar into halves if you are making it in two pans rather than one.
• Place in oven while preheating until butter melts completely, then remove from oven, stir in the drained crushed pineapple. Set aside.
• In a bowl mix together eggs, oil, rum and the 3/4 of pineapple juice saved from the can until well blended.
• Add in the box of dry cake mix to this liquid mixture and mix on low for 30 seconds to combine, then on medium for two minutes.
• Pour evenly over the pineapple, butter, sugar mix in baking dish.
• Bake for 30-36 minutes, test for doneness with toothpick.

PINEAPPLE SPICED CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix the oil and sugar together. Add the eggs one at a time, beating after each addition.
• Sift together the dry ingredients. Add dry ingredients to the wet mix. Fold in the pineapple and the walnuts.
• Bake in 3 (8-inch) ring molds ring molds, greased and floured for 35 minutes or 2 (9-inch) greased and floured cake pans for 1 hour. They are done when the center bounces back.
• Rum cream: Put the vanilla bean and milk together in a saucepan, and bring to a simmer. Turn off the flame, and allow to steep for 10 minutes. Whisk the egg yolks and sugar in a bowl until sugar dissolves and mixture is a pale yellow. Stir in the hot milk and rum. Return the custard to the pan over low heat, stirring constantly with a wooden spoon until custard thickens slightly. Strain custard through a chinois. Chill over an ice bath to stop the cooking.
• Candied ginger: Put the ginger in a small saucepan, and add enough water to cover. Bring the pot to a boil. Drain the water, leaving the ginger and refresh with more cold water. Bring to boil again. Follow this step one more time. After the last time, add the simple syrup to the strained ginger and bring to a simmer. Cook for half an hour. Strain the ginger and spread out on a plate to cool. Save the ginger infused syrup for another dessert.
• Assembly: Cut cake into approximately 1-inch slices. Place one slice on a dessert plate and pour a desired amount of rum cream over the slice. Garnish with the candied ginger.

SPICED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• In a small saucepan, melt 2/3 cup butter; stir in brown sugar.
• Spread in the bottom of an ungreased heavy 12-inch skillet or a 13x9x2-inch pan.
• Arrange pineapple slices in a single layer over the sugar mixture; place a maraschino cherry in the center of each.
• Sprinkle with pecans and set aside.
• In a large mixing bowl, cream sugar and remaining butter.
• Beat in eggs and vanilla.
• Combine the dry ingredients; add alternately with the buttermilk, mixing well after each addition.
• Carefully pour over the pineapple.
• Bake at 350°F for 40 minutes for a skillet, and 50-60 minutes for a baking pan, or until a wooden toothpick inserted near the center comes out clean.
• IMMEDIATELY invert onto serving platter.