Best Pineapple Cake Iii Recipes

CARROT PINEAPPLE CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.
• In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don 't worry about filling them too full, as this cake does not rise very much.
• Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.

PINEAPPLE CAKE III

Steps:

• Mix together flour, salt, sugar, eggs, soda, and oil. Stir in pineapple with juice and nuts. Pour batter into a greased and floured 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until cake tests done. Cool completely on a wire rack.
• Blend together cream cheese, butter or margarine, confectioners sugar, and vanilla. Frost the cooled cake.

PINEAPPLE UPSIDE-DOWN CAKE III

Steps:

• Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
• Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
• Combine flour and baking powder. Set aside.
• Cream shortening and white sugar until light and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
• Pour over pineapple mixture in pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn out.