PINEAPPLE FILLING FOR CAKES RECIPES
BASIC CREAM PIE FILLING | JUST A PINCH RECIPES
Cream pies are a big hit in our family, as well as our friends. This recipe is a basic filling for all cream pies such as coconut, chocolate, pineapple, etc. It is also good for fillings in cakes and desserts. This basic filling is so simple and used in all my cream pies. You can add the egg yolks with all the other ingredients, use a whip tool while stirring with no worry of curdling. I top the pies with Marshmellow Creme Meringue (posted on JAP).
Provided by Sena Wilson @ceodau
Categories Pies
Number Of Ingredients 7
Steps:
- Mix flour and sugar in your sauce pan. Then add milk, salt, butter; slightly whip egg yolks until incorporated together and add to other ingredients in pan. Cook over medium heat, stirring constantly with a whip tool. When the mixture thickens and starts to come to a boil, remove from heat; add vanilla. Pour into pie shell.
- Variations: Chocolate pie - add 3 tbs cocoa to flour and sugar. For coconut, add 1 cup of coconut after removing from heat. For pineapple, add 1 small can drained, crushed pineapple after removing from heat. For lemon, add lemon juice to your "taste".
- Pour filling into baked pie shell. Serve with whipped cream, or top with Marshmellow Creme Meringue* and bake until meringue is lightly browned. *Posted on JAP
REE DRUMMOND'S CROWD-PLEASING DUMP CAKES RECIPE - …
The Food Network's Pioneer Woman shares two recipes for crowd-pleasing dump cakes.
Provided by Ree Drummond : Food Network
Categories dessert
Total Time 1 hours 15 minutes
Cook Time 15 minutes
Yield 24 servings (each cake serves 12)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
- For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
- Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
More about "pineapple filling for cakes recipes"
PINEAPPLE LAYER CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
"My mother had a large family to care for and not a lot of spare time for fixing fancy desserts. But somehow she regularly found a way to bake this cake for us," recalls Debbie Norling of Harris, Minnesota. "These days, I make it for Mom, as well as my family. It's still a treat!"
From tasteofhome.com
Reviews 3.5
Total Time 01 hours 15 minutes
Category Desserts
Calories 476 calories per serving
From tasteofhome.com
Reviews 3.5
Total Time 01 hours 15 minutes
Category Desserts
Calories 476 calories per serving
- In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely. , For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside., Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top.
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PINEAPPLE & MACADAMIA NUT CAKE - TASTE OF HOME
This delicious cake is one of my own invention. It's been a huge hit among family and friends and even inspired fierce bidding at a local charity auction! —Greta Kirby, Carthage, Tennessee
From tasteofhome.com
Total Time 45 minutes
Category Desserts
Calories 457 calories per serving
From tasteofhome.com
Total Time 45 minutes
Category Desserts
Calories 457 calories per serving
- Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.
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COCONUT CAKE WITH PINEAPPLE FILLING RECIPE - FOOD.COM
This was our family's traditional Birthday or Easter cake that my mother made for us every year. It is a three layer yellow, moist cake with thick pineapple filling and seven-minute icing with sweet shredded coconut spread all over the cake. It can be a special cake for any occasion.
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 586.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 586.4 per serving
- Take a pedestal cake dish and put first layer of cake, spread half of the pineapple filling, take second layer cake and put on top first layer and spread with other half of filling, take third cake and place on top second layer and start icing around the sides of the cake. Put the rest of the icing on top of cake and make big swirls for a nice finish. Take sweetened shredded coconut and immediately put around the sides and on top of cake before the icing dries. Enjoy!
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Apr 21, 2021 · Pineapple cream cheese pie variation. Simply stir 8 oz cream cheese or vegan cream cheese into the filling before baking. You can also stir in 1/2 cup of shredded coconut if desired. Or, for a pineapple cheesecake, stir all of the filling ingredients together …
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PINEAPPLE CREAM PIE RECIPE | ALLRECIPES
The lovely thick cream filling is cooked slowly on the stove to perfectly blend the egg yolk, sugar, cornstarch, vanilla, butter and crushed pineapple. Then it 's poured into a graham cracker crust and chilled. Just before serving, it 's topped with a sweetened whipped …
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Pineapple tart is a small, bite-size pastry filled or topped with pineapple jam, commonly found throughout different parts of Southeast Asia such as Indonesia (kue nastar), Malaysia (Baba Malay: kueh tae or kuih tair, Malay language: kuih tat nanas), Brunei and Singapore in various forms.. The pineapple tart was possibly invented back in the 16th century when the pineapple…
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Not bad, but even after a few changes, it was a bit bland. Changes I made were to use one onion packet, 2 minced garlic cloves, all the pineapple juice from the can of pineapple tidbits and added some orange juice to it to make one cup, half cup water, 1 T brown sugar, 1 T soy sauce. After browning chicken, I added all but the pineapple.
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