Number Of Ingredients 7 Steps:
Add cake mix, eggs, oil and water as directed on cake mix box. Mix in sour cream, crushed pineapple and pour into 11 x 13-inch pan. Bake at 350°F until done. Dissolve pudding in pineapple with juice then fold in cool whip. Frost when completely cooled.
Time 1h20m Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of an 11x13-inch pan with oil or butter, or line with parchment paper. In a large bowl, beat the cake mix, water, butter, and eggs on low speed for 30 seconds. Increase the speed to medium and beat for 2 more minutes. Add the sour cream and crushed pineapple to the batter and mix until combined. Pour the batter into the prepared pan. Bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely. Meanwhile, prepare the whipped topping. Whisk the pudding and drained crushed pineapple until combined. Gently mix in the whipped topping. Spread the whipped cream frosting over the cooled cake. Chill for 30 minutes before serving. Slice and enjoy!
Time 4h30m Yield 1 cake Number Of Ingredients 7 Steps:
Make cake according to package directions in 3 9" cake pans (or one 13x9 pan) that have been greased and floured. Cool cake completely. To make frosting mix pudding mix and crushed pineapple with juice. Then fold in the thawed Cool Whip. Frost cake (you may have to secure layers with tooth pick). Must chill cake at least 4 hours before serving, overnight is best.
Time 2h10m Yield 8 Number Of Ingredients 6 Steps:
Mix cream cheese and sugar in a bowl until well combined; fold in whipped topping, pecans, and pineapple. Smooth pineapple mixture into pie crust; chill until mixture has solidified, at least 2 hours.
Time 1h Number Of Ingredients 4 Steps:
Drain pineapple and reserve the liquid, set aside. Prepare the cake mix according to the package instructions, except add the pineapple juice + however much water to equal the amount of water that the package calls for. Bake in two 9 in round cake pans. While the cake layers are cooling, spoon the Cool Whip into a large bowl. Add the pudding mix and the pineapple and stir well to make the frosting. Frost each layer and the sides of the cake. Keep refrigerated until you are ready to enjoy it.
Number Of Ingredients 17 Steps:
In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside Drain the Crushed Pineapple- We used a strainer for this. In another bowl, add the buttermilk, vegetable oil, drained crushed pineapple, and vanilla. Set aside. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time, mixing after each addition until the yolks have blended in. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until combined. Be careful not to over-mix. Divide the batter between the three prepared 8 inch cake pans. Bake at 325 degrees for 28-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out. Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator. Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly so don’t walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step. In another bowl combine the cream cheese, powdered sugar and vanilla. Beat until very smooth. Fold this into the whipped cream. Cover and refrigerate. Reserve 2 cups of the frosting and set to the side to be combined with pineapple for the filling. Drain the 8 oz can of Crushed Pineapple- We used a strainer. Save the juice as we will be brushing some of it over the cake layers later. We took the two reserved cups of our Whipped Cream Cheese Frosting and combined with the drained, crushed pineapple (adjust amount to your liking). We spread this in between our cake layers as well as on top of the cake (within the top border). Place the first cake layer on cake plate or pedestal. Brush over the top with reserved pineapple juice- I used a pastry brush for this. Pipe a dam with frosting about 1/4-1/2 inch from the edge using a piping bag (or ziplock) with the tip snipped away. Fill within the dam with the pineapple whipped cream cheese filling. Frost the outside of the cake with a thin layer of whipped cream cheese frosting. At this point I chilled the cake for about 15 minutes in the freezer to firm everything up. Then, I applied the second/final coat of frosting, texturing it with my offset spatula. Decorate the cake however you like! I added the remaining pineapple filling to the top center of the cake and piped a large shell border around the top and bottom edge using a 1M piping tip.
Time 1h5m Yield 1 cake, 10-12 serving(s) Number Of Ingredients 12 Steps:
Put all cake ingredients in a large bowl. Mix for one minute by hand with a wooden spoon. Pour batter into UNGREASED 9" x 13" pan. Bake at 350 degrees Fahrenheit for 40 to 50 minutes or until cake tests done (toothpick in center comes out clean). Remove cake from oven and cool completely on rack before frosting. For frosting: Beat the butter and cream cheese together. Add icing sugar and vanilla extract and beat until creamy.Frost cooled cake.Refrigerate cake until needed.
Time 1h8m Yield 24 servings Number Of Ingredients 7 Steps:
Heat oven to 350ºF. Drain pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into 15x10x1-inch pan sprayed with cooking spray. Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely. Beat pudding mix and milk with whisk 2 min. Stir in pineapple; spread over cake. Cover with COOL WHIP; top with coconut and nuts. Keep refrigerated.
More about “pineapple dream cake recipes”
Time 30m Yield 12-16 servings. Number Of Ingredients 12 Steps:
In a bowl, combine the cracker crumbs, sugar and butter. Set aside 1/4 cup for topping. Press the remaining crumb mixture onto the bottom of a greased 11x7-in. baking dish. Bake at 350° for 10-14 minutes or until lightly browned and set. Cool on a wire rack., For filling, combine sugar and cornstarch in a saucepan. Gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool for 30 minutes, stirring several times., Stir in pineapple. Pour over crust. Top with whipped cream (pan will be full). Sprinkle with marshmallows and reserved crumb mixture. Cover and refrigerate for at least 3 hours.
