Name: Pineapple Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 package white or yellow cake mix, regular size -; 1-1/4 cups unsweetened pineapple juice -; 1/2 cup canola oil -; 3 large eggs, room temperature -; Filling: -; 3/4 cup sugar -; 4 teaspoons all-purpose flour -; 2 large egg yolks -; 1/4 cup butter, melted -; 1 can (8 ounces) unsweetened crushed pineapple, undrained -; 1/4 cup chopped macadamia nuts, toasted -; Frosting: -; 1/2 cup butter, softened -; 4 cups confectioners' sugar -; 2 to 4 tablespoons 2% milk -; Additional chopped macadamia nuts, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Cake

1. 1 package white or yellow cake mix, regular size -

2. 1-1/4 cups unsweetened pineapple juice -

3. 1/2 cup canola oil -

4. 3 large eggs, room temperature -

5. Filling: -

6. 3/4 cup sugar -

7. 4 teaspoons all-purpose flour -

8. 2 large egg yolks -

9. 1/4 cup butter, melted -

10. 1 can (8 ounces) unsweetened crushed pineapple, undrained -

11. 1/4 cup chopped macadamia nuts, toasted -

12. Frosting: -

13. 1/2 cup butter, softened -

14. 4 cups confectioners' sugar -

15. 2 to 4 tablespoons 2% milk -

16. Additional chopped macadamia nuts, optional -

How to cook deliciously - Pineapple Cake

1. Stage

Preheat the oven to 350°F. In a large bowl, combine the cake mix, pineapple juice, canola oil and room-temperature eggs. Beat the mixture on low speed for 30 seconds, then increase the speed to medium and continue beating for two minutes. Pour the mixture into three greased and floured 8-inch round baking pans. Editor's Tip: Make sure to grease the cake pan and dust it with a little flour to prevent the cake from sticking. Then, divide the batter evenly among the prepared pans and smooth the tops with a spatula.

2. Stage

Place the pans in the preheated oven and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then carefully remove the cakes from the pans to wire racks to cool completely.

3. Stage

In a large saucepan, whisk together the sugar and flour. Whisk in the egg yolks, melted butter and undrained crushed pineapple until the ingredients are blended. Place the saucepan over medium heat and bring the mixture to a boil. Cook and stir until thickened and bubbly, about two minutes. Remove the pan from the heat and allow the filling to cool to room temperature. Reserve 1/3 cup of the filling for the frosting, and gently stir the macadamia nuts into the remaining pineapple mixture.

4. Stage

Once the cakes are completely cool, place one cake layer on a serving plate. Spread half of the pineapple filling evenly over the top of the cake layer. Place a second cake layer on top and spread it with the remaining filling. Add the third and final cake layer on top.

5. Stage

In a medium bowl, cream the softened butter, confectioners' sugar, reserved pineapple filling, and enough milk to reach a spreadable consistency. Spread the frosting over the top and sides of the cake. If desired, chop and toast additional macadamia nuts and sprinkle them over the top and around the bottom of the cake for a decorative finish.