EASY COCONUT PINEAPPLE CAKE RECIPES

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EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - TABLESPOON.COM



Easy Pineapple Upside-Down Cake Recipe - Tablespoon.com image

Think of this easy pineapple upside-down cake recipe as the simplified version of an old-fashioned fave. Of course, we made it way easier by scrapping the scratch cake for a super simple yellow cake mix but you won’t know the difference. With deep caramel flavors and bursts of fruit juice, this pineapple upside-down cake hides its quick prep well. Let your cake eaters think it’s homemade though–we won’t tell if you don’t.

Provided by TBSP Susan

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Yield 1

Number Of Ingredients 9

1/2 cup butter (for topping)
2/3 cup packed brown sugar
9 slices pineapple from 14-ounce can, drained
9 maraschino cherries 9 without stems (optional)
1 Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cup water (for cake mix)
1/2 cup butter, melted (for cake mix)
3 eggs (for cake mix)
Whipped cream for garnish, if desired

Steps:

  • Preheat oven to 350° F. Spray bottom and sides of 9-inch square baking pan with non-stick cooking spray. Place 1/2 cup butter into baking dish and melt in oven.
  • Remove from oven and sprinkle with brown sugar.
  • Arrange pineapple rings over brown sugar. Place cherry in center of each pineapple ring.
  • Prepare cake mix with water, 1/2 cup melted butter and eggs according to package directions. Divide in half. Pour half (about 2 cups) over pineapple and cherries. Use other half as desired (bake separately or use in second upside-down cake recipe).
  • Bake cake at 350° F for 45-50 minutes, until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture drizzles over cake; remove pan. Serve warm. Store cake loosely covered.

Nutrition Facts : ServingSize 1 Serving

PINEAPPLE CARROT CAKE RECIPE - BETTYCROCKER.COM



Pineapple Carrot Cake Recipe - BettyCrocker.com image

Consider this one of Betty’s best-kept secrets. While you can’t go wrong with our classic Carrot Cake recipe, this carrot cake with pineapple offers a tangy, tropical twist. This from-scratch version has all the traditional ingredients you’d expect in carrot cake, including warming spices, like cinnamon and nutmeg, and a homemade cream cheese frosting, so you know it’ll live up to its name. In addition, it has juicy crushed pineapple stirred right into the batter, so this sensational spiced cake turns out ultra moist and utterly delectable!

Provided by BETTYCROCKER.COM

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Yield 15

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups grated raw carrots (medium grate)
4 large eggs
1 3/4 cups sugar
1 teaspoon vanilla
1 cup canola or vegetable oil
8 ounces crushed pineapple, undrained
3 cups powdered sugar
8 ounces cream cheese, softened
1/2 cup butter (1 stick) softened
1 teaspoon vanilla

Steps:

  • Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
  • In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  • To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
  • Cool cake completely, about 1 hour. Frost with the cream cheese frosting.

Nutrition Facts : Calories 520 , CarbohydrateContent 64 g, CholesterolContent 90 mg, FatContent 5 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 390 mg, SugarContent 49 g, TransFatContent 0 g

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