Time 10m Yield 4 servings. Number Of Ingredients 4 Steps:
In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2-3 minutes or until heated through, stirring occasionally. , Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately.
Time 50m Yield 12 Number Of Ingredients 13 Steps:
Heat oven to 350°F. Grease 12-cup mini bundt cake pan. I recommend this Mini Bundt Pan. Heat 8-inch skillet over high heat. Add butter, brown sugar and pineapple to skillet. Let pineapple sit undisturbed 1 to 2 minutes, then stir. Add pecans, cooking and stirring frequently 2 to 3 minutes. Once pineapple is slightly golden in color, remove pan from heat; add 1 rounded tablespoon salted caramel sauce and the cranberries. Stir to incorporate. Divide mixture evenly among cups of mini bundt cake pan. Set aside. In large bowl, beat Bisquick mix, granulated sugar, milk, oil, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cranberries, filling cups half full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Carefully loosen sides of cakes. Immediately place heatproof serving plate (or cookie sheet) upside down over pan; turn plate and pan over. Leave pan upside down for a few minutes so brown sugar/caramel mixture can drizzle over cakes. Then tap bottoms of cups to further loosen cakes from cups. Remove pan. Cool at least 10 minutes before serving. Drizzle each cake with remaining caramel sauce and a sprinkle of flaked sea salt.
Number Of Ingredients 4 Steps:
In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2 to 3 minutes or until heated through, stirring occasionally. Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately.
Time 50m Yield 16 servings. Number Of Ingredients 11 Steps:
In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.
Time 55m Yield 1 1/4 sheet cake, 8-10 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper. In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside. In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla. Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries. Pour cake batter over caramel and fruit. Bake for about 45 minuets or until inserted toothpick comes out clean. Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake. Place cake onto desired dish and serve. Refrigerate leftovers.
Time 1h5m Yield 1 cake Number Of Ingredients 12 Steps:
Topping: In a heavy 8" ovenproof skillet (cast iron) melt butter and add brown sugar. Arrange pineapple slices over mixture; place nut meats between slices and place a cherry in the center of each slice. Pour following batter over. Batter: Beat egg yolks until thick and lemon colored, add 1/2 cup of sugar, and continue beating. Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder. Beat well and fold in egg whites. Pour over pineapple in skillet and bake in a moderate oven (325 degrees) 45 minutes. Cool, run knife around edge to loosen, and turn out on a large platter, pineapple side up. If desired, serve with whipped cream.
