PINA COLADA MIXER RECIPES RECIPES
PINA COLADA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe. —Stephanie McShan, Apopka, Florida
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency., To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.
Nutrition Facts : Calories 868 calories, FatContent 36g fat (22g saturated fat), CholesterolContent 199mg cholesterol, SodiumContent 344mg sodium, CarbohydrateContent 129g carbohydrate (101g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
PINEAPPLE UPSIDE-DOWN MINI-CAKES RECIPE - BETTYCROCKER.C…
Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.
Provided by Angie McGowan
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
- In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
- Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
- Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.
Nutrition Facts : Calories 360 , CarbohydrateContent 53 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 38 g, TransFatContent 0 g
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