Best Pineapple Mimosa Cake Recipes
PINEAPPLE MIMOSA
Mimosas for brunch are a must, according to me! Change up your mimosa next time and substitute OJ for fresh pineapple juice.
Provided by Yoly
Time 5m
Yield 2
Number Of Ingredients 3
Steps:
- Combine pineapple and pineapple juice in a blender and blend until smooth.
- Pour into 2 glasses and top each with 3 ounces champagne.
Nutrition Facts : Calories 131.3 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.6 g, Sodium 5.9 mg, Sugar 11.9 g
PINEAPPLE ORANGE MIMOSAS
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 10m
Yield 4 drinks
Number Of Ingredients 0
Steps:
- Divide a bottle of champagne among 4 glasses. Stir together 1/4 cup pineapple juice and 1/4 cup orange juice; pour over the champagne. Top each mimosa with 1/2 tablespoon orange liqueur. Garnish with orange and pineapple wedges.
PINEAPPLE MIMOSA CAKE
Enjoy this pineapple mimosa cake made using Betty Crocker™ Super Moist™ cake mix - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 15
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, orange juice, pineapple juice, oil, 3/4 teaspoon orange peel and the egg whites with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour.
- In large bowl, beat butter with electric mixer on medium speed until creamy. On low speed, beat in 2 cups of the powdered sugar. Add remaining 3 cups powdered sugar alternately with champagne, beating until frosting is smooth and spreadable. Frost cake. Garnish with additional orange peel. Store covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 77 g, Fat 2 1/2, Fiber 0 g, Protein 1/2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg
PINEAPPLE SUNRISE MIMOSAS
These simple, sweet mimosas are great for brunch. For a virgin version, substitute club soda or citrus-flavored sparkling water for the prosecco, and use grenadine instead of Campari.
Provided by Juliana Hale
Categories Drinks Recipes Cocktail Recipes Champagne Drinks Recipes
Time 2h10m
Yield 12
Number Of Ingredients 9
Steps:
- Stir pineapple juice, orange juice, and lime juice together in a large pitcher or punch bowl. Add pineapple, blood orange, and lime slices. Cover; refrigerate 2 to 24 hours.
- To serve, pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup Prosecco per serving. Slowly drizzle in 1 teaspoon Campari. Garnish with a fresh pineapple or orange slice, if desired.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 27.9 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.9 g, Sodium 6.2 mg, Sugar 16.6 g
FRESH PINEAPPLE MIMOSA
Brunch isn't complete without a mimosa! Try this tasty, tropical twist that uses freshly diced pineapple instead of orange juice, and you'll be hooked! I like to use Prosecco or Cava but feel free to use champagne. Adjust the pineapple puree to wine ratio to suit your tastes.
Provided by France C
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Place diced pineapple and triple sec into a high-speed blender or mini food processor. Blend until smooth, 15 to 20 seconds.
- Divide the mixture between 4 champagne flutes. Top each glass with 5 ounces of sparkling wine. Serve immediately.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 8.8 mg, Sugar 11.3 g
EASY PINEAPPLE UPSIDE-DOWN CAKE
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g
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