Best Pumpkin Pineapple Cake Recipes

PINEAPPLE UPSIDE DOWN PUMPKIN GINGERBREAD CAKE image

Yield 12 servings

Number Of Ingredients 20

Topping
2/3 cup (packed) brown sugar
1/2 cup butter
1 can pineapple rings
2 tbsp pineapple juice (from can)
1 tsp mild flavored molasses
Cake
2 cups flour
2 tsp baking soda
2 tsp baking powder
1 1/14 tsp cinnamon
3/4 tsp ginger
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
1/2 cup mild flavored molasses
1/2 cup canned pumpkin puree
1/2 cup boiling water
Whipped cream

Steps:

Preheat oven to 350 degrees. Spray the bottom and sides of a 9x9 or 8x8 baking pan with nonstick cooking spray. Combine sugar, butter, pineapple juice, and molasses in a heavy small saucepan. Bring to a boil over medium heat, whisking continually. Boil 1 minute. Pour evenly into prepared pan. Drain pineapple rings and carefully place rings on top of the sauce in baking pan. You can use part rings to fill in spaces if you like Next, Whisk first 6 ingredients in a medium bowl. Beat butter in a large bowl until fluffy. Add sugar and beat well again. Beat in eggs, one at a time. Beat in molasses, then pumpkin. Add the dry ingredients to the large bowl and stir well by hand. Blend in the bowling water. Pour batter into pan over pineapple rings. Bake cake until tester comes out clean, about 50 minutes. Cool cake on rack in pan for about 45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature with whipped cream.

PUMPKIN PINEAPPLE CAKE OR CUPCAKES image

Yield 48 Servings

Number Of Ingredients 17

2 (15 oz.) cans pumpkin puree
2 (20 oz.) cans crushed pineapple
3 cups grated carrots
8 eggs
3 cups sugar (or 1 1/5 C honey)
1 cup unsweetened applesauce
1/2 cup vegetable oil
8 cups gluten free flour
4 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
Frosting (Optional)
2 (8 oz.) pkg. cream cheese, at room temperature
1 cup (2 stick) unsalted butter, at room temperature
4 cups confectioners' sugar
2 tsp. vanilla extract

Steps:

1. Oil a 9-by-13-inch pan or two 12-cup muffin pans. 2. In a large bowl, combine pumpkin, pineapple, carrots, eggs, sugar, applesauce, and oil. Mix well with an electric mixer on medium speed. 3. In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon. 4. Stir into pumpkin mixture until well blended. Pour into prepared pan(s). 5. Bake at 350 F. for about 60 to 70 minutes for cake, 35 to 40 minutes for cupcakes, or until a toothpick inserted comes out clean or with just a few moist crumbs, . 6. Cool pan(s) on a wire rack. 7. When cool, cake or cupcakes may be served unfrosted. If frosting is desired: prepare the cream cheese frosting. 1. In a large bowl beat together the cream cheese and butter. 2. Add the confectioners' sugar and vanilla and beat until smooth and light. 3. Spread over the surface of the cake or cupcakes and serve.

PUMPKIN PINEAPPLE CAKE image

Provided by theresa dibert

Categories Cakes

Time 1h15m

Number Of Ingredients 14

3 c all-purpose flour
2 c sugar
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 c vegetable oil
1 15 oz. can crushed pineapple undrained
2 tsp vanilla
3 eggs beaten until fluffy
2 c raw grated pumpkin
1 c chopped pecans

Steps:

1. COMBINE DRY INGREDIENTS IN A MIXING BOWL. BLEND IN OIL, THEN PINEAPPLE AND VANILLA. ADD EGGS, BEATING MIXTURE WELL. STIR IN GRATED PUMPKIN AND NUTS.
2. GREASE A 10 IN. TUBE PAN. POUR IN BATTER. BAKE IN A 350 OVEN FOR 1 HOUR AND 15 MIN. OR TILL TESTER SAYS DONE.