These old fashioned pineapple cake recipes make dessert cakes fairly bursting with the fresh fruity flavor of pineapple. You'll love the delicious goodness baked into these homemade cakes, and you'll be proud to serve them to your family.
Mom's Recipe Scrapbooks (c. 1920s)
Cream 1/2 cup shortening; add 1-1/2 cups sugar slowly; add 2 beaten egg yolks. Sift together 3-1/2 teaspoons baking powder, 1/4 teaspoon salt, and 2-1/3 cups flour, and add alternately with 2/3 cup milk; add 1 teaspoon vanilla and fold in 2 beaten egg whites.
Bake in 3 greased layer cake tins in moderate oven (375°F) about 15 to 20 minutes, or until cake tests done with toothpick. This old fashioned pineapple cake recipe never fails to please.
For filling and icing:
Put 3 cups confectioner's sugar into bowl; add 1/4 cup milk and beat until smooth; add 1 tablespoon lemon juice and 1 tablespoon small pieces of canned pineapple; add 1 teaspoon melted butter.
Spread between layers and sprinkle with additional small pieces of pineapple drained well. Spread icing on top and sides of cake and add pieces of the pineapple while icing is still soft.
Ingredients needed for this homemade pineapple cake recipe:
1 cup white sugar
1 (20 ounce) can crushed pineapple, with juice
2 cups cake flour
1 teaspoon baking soda
1 cup brown sugar
1/2 cup butter
3/4 cup Evaporated Milk
1 cup white sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9x13 inch pan. Sift together the flour and baking soda; set aside.
2. In a large bowl, combine eggs, 1 cup white sugar and pineapple with juice. Beat in the flour mixture. Pour into prepared pan. Sprinkle brown sugar over top of batter.
3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and prick top with a fork. Pour on topping while still hot.
4. To make the topping: In a small saucepan combine the butter, evaporated milk, 1 cup white sugar, and 1 teaspoon vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.
1 22-ounce can cherry pie filling
1 20-ounce can pineapple chunks, drained
1 14-ounce package yellow or white cake mix
1 cup melted butter
1 cup flaked or shredded coconut
1 cup chopped walnuts
Spread cherry filling evenly in 13x9x2-inch pan. Arrange pineapple chunks, sprinkle cake mix evenly over top. Cover with melted butter and top with coconut and walnuts.
Bake 1 hour at 350°F. Can be served warm or when cooled.