Pineapple meringue cake captivated my guests: a simple recipe

A pineapple cake is an original idea in itself, especially its implementation is perfect for a warm summer day. Agree, there are few people who don’t like pineapples. The “King of Tropical Fruits” deserves special attention with all its qualities, so its taste and shape are used for many things, for example, for cake. The culinary creation in this example may be difficult to make, but it is definitely worth it. How to make a pineapple-shaped cake?

Simple recipe for canned pineapple cake

Cake with canned pineapples according to the following recipe takes 5 hours to prepare. But most of this time is spent soaking the cakes rather than preparing the products.

What ingredients will you need?

To prepare a simple dessert you will need the following products:

• flour – 110 g;
• sugar – 310 g;
• eggs – 5 pcs.;
• starch – 40 g;
• canned pineapples – 900 g;
• heavy cream – 0.5 l;
• sour cream – 200 ml;
• vanillin – 2 g;
• coconut flakes – 80 g;
• jelly for cake – 90 g;

Step-by-step cooking process

Even an inexperienced housewife can prepare a simple pineapple cake.

The main thing is to strictly adhere to the following instructions:

1. The flour should be sifted 2-3 times and then mixed with starch.

2. Grind the eggs with sugar (160 g) and beat with a mixer until the mass increases in volume and becomes white. You need to gradually add the flour mixture into it, mixing the ingredients with a spoon from top to bottom.
3. The form must be covered with parchment and then filled with the resulting dough. It needs to be placed in the oven, preheated to 170°C for 40 minutes.
4. Cream should be mixed with sour cream, remaining sugar and vanilla in a deep bowl. The mass must be thoroughly beaten with a mixer until a homogeneous, fluffy consistency is obtained.
5. The juice must be drained from the fruit, and the pineapples must be cut into small pieces.
6. The finished biscuit should be cut lengthwise into equal parts. The first cake should be placed on a plate of a suitable size, soaked in fruit juice and greased with cream. Next, it should be thickly sprinkled with half a portion of pineapples. Having covered the fruit with the remaining cake, you also need to soak it in juice and grease it with cream. The future cake should be refrigerated for 120 minutes.

Serving rules, decoration

When the dessert is infused, you need to dilute the jelly according to the instructions. The surface of the cake must be covered with pieces of pineapple, pour the resulting liquid, and sprinkle with coconut flakes. The delicacy should be refrigerated for another 60 minutes, and only then served.

Juicy pineapple cake

My husband recently had a birthday, and I traditionally baked him a cake. Previously, these were unimaginably complex cakes with mastic, but with the advent of a child, I realized that sponge cake is everything to us. Whatever you put on it, it’s delicious. And what a saving of time and effort! I also discovered that the most delicious cream for sponge cakes is sour cream. It is sour and quite moist, so it is absorbed well and quickly, giving the sweet biscuit its unique taste.

I also have a jar of canned pineapple lying around. So I decided to combine everything. Details below. Difficulty of preparation: easy
Preparation time: 2 hours (including 1 hour for baking biscuits) In order to prepare a juicy pineapple cake I needed: For 2 biscuits:

• chicken eggs – 8 pcs. (4 pieces for each biscuit)
• sugar – 2 cups (1 cup per biscuit)
• flour – 3 cups (1.5 cups per biscuit)
• baking powder – 1 tsp.
• vanilla sugar optional

For creams (protein and sour cream):
– sour cream – 600 g – egg whites – 2 pcs. – sugar – 2 cups (1 cup for sour cream, 1 cup for protein cream) – citric acid – 1 pinch – canned pineapples – 1 can

First, bake the biscuits according to the standard procedure. Mix eggs with sugar.

And beat them until fluffy foam.

Add sifted flour and vanilla sugar.

And mix well again.

Now it's the baking powder's turn. I used baking soda slaked with vinegar.

Mix the dough well. Bake in the oven for 30 minutes at a temperature of 170-180 degrees. Check readiness with a toothpick or match. When the second sponge cake is already languishing in the oven, we begin to make sour cream.

To do this, mix sour cream and sugar with a mixer.

Chop the canned pineapple.

Not all of it, only 4-5 circles. Cut the remaining pineapple slices into half rings. They will be used to decorate our cake. Mix sour cream whipped with sugar with pineapple pieces.

Cut each biscuit lengthwise into 2 parts. We generously grease each of them with sour cream and cover with the next layer of sponge cake.

So we will get a cake consisting of 4 layers generously greased with sour cream and pineapples.

Now we need to make a thicker cream to coat the outside of the cake. For this purpose, I chose the “Wet Meringue” protein cream. It is made like a regular protein cream with the addition of citric acid, the only difference being that after cooking it is simmered in a water bath for another 15 minutes while you vigorously whisk it.

Thus, a heat-treated dense protein cream is obtained. Very tasty and safe.

Coat the entire outside of the cake thoroughly with it.

We decorate the top of our snow-white product with halves of pineapple rings.

And something darker, like currants, blueberries, blackberries or grapes.

The cake soaks for about 2-3 hours and becomes simply unforgettably juicy and tasty.

I was lucky to try the cake a day later. It was simply divine. Each piece melted in the mouth, and the papillae on the tongue begged to be pampered more. Don't believe me? Check it out!

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Cake with canned pineapples and sour cream

The cake with sour cream turns out tender and soft, and the combination of kiwi and canned pineapple gives it a pleasant taste.

It will take a little over an hour to prepare the delicacy, so the recipe will appeal to busy housewives.

What ingredients will you need?

To prepare a delicate dessert you will need to stock up on the following products:

• sour cream – 500 ml;
• sugar – 320 g;
• vanillin – 2 g;
• starch – 45 g;
• flour – 130 g;
• eggs – 4 pcs.;
• baking powder – 10 g;
• canned pineapples – 580 g;
• kiwi – 4 pcs.;
• dark chocolate – 70 g;
• butter – 50 g.

Step-by-step cooking process

To prepare a cake with pineapples and sour cream, you will need to follow these instructions:

1. The flour needs to be sifted and mixed with starch and baking powder.
2. Beat the eggs with a mixer along with half the sugar until a fluffy, homogeneous mass is obtained. It is necessary to carefully introduce the flour mixture into it, stirring the ingredients with a spoon using vertical movements.
3. The dough must be transferred to a form covered with parchment and placed in an oven preheated to 160 °C. It will take approximately 30 minutes to bake the biscuit. Then it should be removed from the oven and cooled without removing it from the mold.
4. Sour cream should be mixed with the remaining sugar, and adding vanillin, beat until a homogeneous consistency is obtained.
5. Kiwi needs to be peeled and cut into thin slices. It is necessary to drain the juice from the pineapples, leaving it for soaking. If the pieces of fruit are too large, they should be cut into several pieces.

6. The cooled biscuit must be cut into two layers. They need to be soaked in pineapple juice.
7. Place the first cake on a plate of a suitable size and brush it with sour cream. Then, you should sprinkle the future dessert with pieces of pineapple, distributing them evenly over the surface, and cover them with the remaining biscuit. Place kiwi pieces on it and pour cream over them.

Serving rules, decoration

The chocolate needs to be broken into pieces and placed in a saucepan along with the butter. The mixture should be heated over low heat, without covering, until the ingredients are completely dissolved. The resulting icing should be poured over the top of the cake, drawing patterns.

Pineapple Cake Recipe

Preparing sponge cakes

1. Separate the whites from the yolks and beat them with a whisk into a strong foam.

2. Place the yolks in a separate bowl, in which we will beat them.

3. Add sugar and grind the sugar with the yolks.

4. Gradually add water to the yolks with crushed sugar. Mix with a whisk.

5. Combine the whipped whites with the yolk mixture. Thanks to separately whipped whites, the biscuit dough will be much more tender.

6. Mix the entire egg mass with sugar and water with a whisk until smooth.

7. Mix flour and baking powder and sift. Add to the egg mixture with sugar.

8. Mix with a whisk so that there are no lumps. The biscuit dough is ready. All that remains is to pour into a mold greased with vegetable oil and place in a preheated oven.

9. Bake for 35-45 minutes at 180 degrees.

10. Cool completely, then just take it out of the mold and cut it into 3 parts - a cake layer.

11. Soak each cake with canned pineapple syrup.

Cake with canned pineapples and walnuts

It is better to prepare such a dessert in a mold with a diameter of 20 cm, and during the process it is important to thoroughly beat the ingredients so that the cream turns out dense and holds its shape for a long time.

What ingredients will you need?

To prepare the treat you need to stock up on the following products:

• flour – 240 g;
• fat sour cream – 850 ml;
• eggs – 3 pcs.;
• cocoa – 45 g;
• sugar – 240 g;
• pineapples – 400 g;
• walnuts – 250 g;
• powdered sugar – 100 g;
• leaf gelatin – 10 g;
• cream – 50 ml;
• salt – 2 g;
• baking powder – 5 g;
• vanillin – 2 g.

Step-by-step cooking process

The nut cake should be prepared according to the following algorithm:

1. The flour needs to be sifted and mixed with cocoa, baking powder and salt.
2. Beat the eggs together with sugar and vanilla until fluffy. You need to add sour cream (350 g) to it and beat again with a mixer at maximum speed.

3. The flour mixture should be combined with the egg mixture, kneading the ingredients with a spatula using vertical movements. The dough must be divided into two equal parts.
4. The molds need to be greased and filled with dough. Then they need to be placed in the oven, preheated to 180 °C. It will take approximately 50 minutes to bake the biscuits. The finished cakes must be cooled on a wire rack, and then cut lengthwise into two more parts. The result should be 4 biscuits.
5. To prepare the cream, pour gelatin with cold water for 15 minutes. At this time, beat the remaining sour cream with powdered sugar until a fluffy cream is obtained. Gelatin must be squeezed out and combined with cream. The mass must be heated over low heat, stirring constantly until it becomes homogeneous. Then you need to add it to the sour cream and thoroughly beat the ingredients again. The resulting cream should be refrigerated for approximately 60 minutes.
6. Drain the juice from the pineapples and cut them into thin slices. The nuts need to be lightly fried in a dry frying pan and chopped with a blender.
7. To assemble the cake, you need to lay out the cakes one after another, greasing each of them with cream and sprinkling with pieces of fruit and nut crumbs.

Serving rules, decoration

Before serving, it is advisable to keep the dessert in the refrigerator for 4 hours. You can decorate the dessert with chopped nuts and fruit slices.

Cooking according to the recipe:

1. Preheat the oven to 170°C. Spray 3 9-inch baking pans with cooking spray.
2. In a large bowl, cream together the butter, granulated sugar and vanilla, beating on medium speed until pale. Add the eggs one at a time, beating well each time. In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Add the flour mixture and sour milk alternately to the creamed butter (start and end with the flour mixture). After each addition, whisk until thoroughly combined. Add bananas and pineapples, whisking to combine well.
3. Pour the batter into the molds, and to distribute evenly, you can use a measuring cup or spoon it out, alternating the molds. Lightly tap each pan on the counter to remove any air bubbles from the dough.
4. Bake the cakes for 25-35 minutes, checking for doneness with a dry toothpick. Cool the cakes in the pans for another 10 minutes. Then remove from pans and cool completely on a wire rack.
5. Spread frosting over the first two layers and spread the remaining frosting over the top and sides. Sprinkle the cake with coconut and chopped nuts if desired. To make the frosting
   : Using an electric hand mixer, beat the butter and cream cheese until smooth and creamy. Add powdered sugar in small portions, whisking constantly. Finally add lemon juice and vanilla.

Categories:

recipe / Desserts / Cakes / Caribbean cuisine / Paula Deen

Cake with canned pineapple and whipped cream

The canned pineapple cake, the recipe for which is given later in the article, turns out juicy and aromatic.

Exotic fruits and whipped cream give it an amazing taste.

What ingredients will you need?

To prepare this aromatic delicacy you will need the following products:

• eggs – 4 pcs.;
• sugar – 200 g;
• flour – 160 g;
• baking powder – 5 g;
• vanillin – 2 g;
• cream – 200 ml;
• canned pineapples – 300 g;
• medium-sized bananas - 2 pcs.;
• kiwi – 2 pcs.

Step-by-step cooking process

To prepare a treat with fruit and whipped cream, you need to follow this algorithm:

1. The flour must be sifted and mixed with baking powder.
2. Grind the eggs with sugar and vanilla, and then beat with a mixer for approximately 5 minutes until the mass increases in size and acquires a white tint.
3. Add flour to the egg mixture in portions, stirring the ingredients with vertical movements.
4. The dough must be poured into a greased form and placed in the oven, preheated to 180 °C. It will take approximately 25 minutes to bake the biscuit. Then you should turn off the oven, but do not immediately take out the cake, but let it cool.
5. The cream needs to be cooled and then whipped at maximum speed until it reaches the consistency of thick sour cream. If desired, you can add a little powdered sugar to the mixture.
6. Bananas and kiwis need to be cut into slices. The juice should be drained from the pineapples, and the fruit itself should be chopped into pieces.
7. The finished biscuit must be cut lengthwise into two halves. The first cake layer must be placed on a plate, poured with pineapple juice and brushed with whipped cream. Next comes a layer of bananas, and then the remaining crust. It should also be poured with juice and brushed with whipped cream.

Serving rules, decoration

Before serving, the top of the dessert should be decorated with fruit. To do this, pieces of pineapple should be poured into the middle of the cake, and the side part should be lined with kiwi slices. You can serve the delicacy immediately after preparation, but it is better to keep it in the cold for 60 minutes so that the biscuit is well soaked.

The basis

First, let's make the base for the cake: put butter in a bowl and add powdered sugar. Mix these two ingredients together until the mixture comes together. Then mix the flour with baking powder and sift. Now gradually add the eggs to the butter and sugar mixture.

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Between each addition of an egg, add a tablespoon of sifted flour to the bowl. The remaining flour is then gradually added. Then pour in the coconut flakes. Grease a baking dish with butter and sprinkle with flour. Place the dough in the mold and place in the oven for an hour.

Cake "Pancho"

This dessert with canned pineapples, sour cream and chocolate icing can be prepared in just 60 minutes.

Canned pineapple pancho cake, simple recipe.

But before serving it, you need to keep the cake in the cold for at least 12 hours so that it is well soaked.

What ingredients will you need?

To prepare Pancho cake, you will need to stock up on the following products:

• flour – 200 g;
• sugar – 250 g;
• eggs – 6 pcs.;
• fat sour cream – 600 g;
• powdered sugar – 150 g;
• canned pineapples – 300 g;
• cocoa – 30 g;
• dark chocolate – 70 g;
• cream – 30 ml;
• soda – 2 g.

Step-by-step cooking process

Even a novice cook can prepare the Pancho cake, because the process is not complicated and consists of the following steps:

1. The flour should be sifted through a sieve and mixed with soda.
2. Eggs must be beaten together with sugar until a stable foam forms. You need to gradually add the flour mixture into it.

3. Baking dishes (2 pcs.) need to be greased with butter. Pour half of the dough into one of them. And in the other - the remaining mass, thoroughly mixed with cocoa powder. The molds must be placed in the oven preheated to 180 °C. It will take approximately 30 minutes to bake the treat.
4. The finished cakes need to be cooled and only then removed from the mold. You need to cut the chocolate biscuit lengthwise so that one of the halves is 1.5 cm thick. It will become the basis of the future dessert. The remaining cakes should be cut into cubes 1.5-2 cm thick.
5. Drain the juice from canned pineapples into a glass. The fruits themselves need to be cut into cubes. The sour cream must be thoroughly beaten with powdered sugar until a homogeneous, fluffy mass is obtained.
6. Place the base on a plate of suitable size. It should be soaked in fruit juice and greased with cream. Next, you need to lay out the pineapple cubes. After dipping the biscuit pieces in sour cream, place them on the fruit. Each subsequent layer must be made slightly smaller in diameter than the previous one. As a result, the shape of the cake should resemble a slide.

The top and sides of the dessert should be greased with the remaining cream. Then the treat needs to be placed in the refrigerator for several hours to soak.

Serving rules, decoration

The chocolate should be broken into pieces, pour in cream, and put on low heat. Stirring constantly, heat the mixture until it becomes homogeneous. The finished glaze needs to be cooled slightly, and then poured over the finished dessert. When the mixture has hardened, the cake can be served.

No bake option

Canned pineapple cake made with sugar cookies does not need to be baked. So you can make the dessert in just 20 minutes, but before serving it is advisable to keep it in the cold for 12 hours.

What ingredients will you need?

To prepare a quick cake you will need the following products:

• sugar cookies – 750 g;
• fat sour cream – 500 ml;
• milk – 200 ml;
• sugar – 50 g;
• canned pineapples – 300 g.

Step-by-step cooking process

You need to prepare a quick dessert according to the following algorithm:

1. The juice should be drained from the pineapples, and the fruits themselves should be lightly dried with a paper towel.
2. Sour cream must be mixed with sugar and beat with a mixer until a homogeneous, fluffy mass is obtained. The milk needs to be poured into a deep bowl.
3. A small saucepan should be covered with cling film. Place pineapple slices on it.
4. Each cookie needs to be dipped first in fruit syrup and then in milk, and placed in a single layer on top of the pineapples. The layer needs to be greased with sour cream.

5. So, alternating fruits and cookies, you should completely assemble the cake. The last layer should be dry cookies without impregnation and cream.
6. The dessert must be refrigerated for 12 hours. Then you need to turn it over, remove it from the pan and free it from the cling film.

Serving rules, decoration

Before serving, sprinkle the cake on all sides with crushed cookies. You can decorate the dessert with fresh berries, fruit slices and chopped nuts.

Pineapple cake with custard in a slow cooker

This dessert turns out to be especially tender, juicy and soft. It will take about 100 minutes to create, and you can serve the delicacy immediately after preparation.

What ingredients will you need?

To prepare a cake in a slow cooker you will need the following products:

• sugar – 500 g;
• flour – 400 g;
• eggs – 6 pcs.;
• fat sour cream – 250 g;
• canned pineapples – 300 g;
• milk – 50 ml;
• butter – 250 g;
• dark chocolate – 100 g;
• white chocolate – 50 g;
• baking powder – 10 g;
• cocoa – 25 g;
• vanillin – 2 g;
• cinnamon – 8 g.

Step-by-step cooking process

To prepare a delicacy in a slow cooker, you need to follow these instructions:

1. The flour needs to be sifted and mixed with baking powder, cinnamon and vanilla.
2. Eggs (4 pcs.) must be beaten together with sugar (300 g) until a fluffy, homogeneous mass is obtained. Gently add the flour mixture into it, kneading the dough with a spoon from top to bottom. Then you need to add sour cream and beat the mixture with a mixer at minimum speed.

3. The syrup must be drained from the pineapples, and the fruits themselves must be cut and poured into the dough, mixing thoroughly. 5 tbsp. l. The resulting mass should be placed in a separate bowl and combined with cocoa powder.
4. The multicooker bowl needs to be greased with butter and filled with light liquid dough. Then you need to pour the cocoa mixture, drawing patterns. Turning on the device in the “Baking” mode, you need to cook the cake for about 65 minutes.
5. While the sponge cake is baking, you need to mix the remaining eggs with sugar and milk. The ingredients must be beaten with a mixer until smooth, pour into a saucepan and put on low heat. Cook the cream until it thickens, and it is important to stir it constantly so that no lumps form. Then it needs to be cooled and mixed with softened butter (200 g).
6. The finished biscuit needs to be cooled and cut lengthwise into 3 identical cake layers. To assemble the delicacy, you need to lay them on top of each other, soaking each of them with pineapple syrup, and thickly lubricating them with custard.

Serving rules, decoration

Before serving the dessert, you need to break the chocolate into pieces and place it in a small saucepan, adding the remaining butter. The mass should be melted in a steam bath, and then immediately pour it over the finished cake. If desired, you can sprinkle the treat with crushed nuts for decoration.

Useful tips and tricks

A cake with canned pineapples will turn out more tender and fragrant if you follow these recommendations during the cooking process:

• For the dough you need to choose only high quality flour. This rule especially applies to sponge cakes. And also the flour should be pre-sifted 2-3 times to make the dessert light and airy.
• The ingredients must be removed from the refrigerator in advance so that they reach room temperature. This will have a beneficial effect on the quality of the treat. But the cream and eggs used for the cream need to be cooled. Then the foam made from these ingredients will hold its shape longer.
• It is better to cut the cakes lengthwise with fishing line. Then the parts will turn out identical, and the cut will be even.

• To prepare the cream, you should use high-fat dairy products.
• When preparing biscuit dough, first you need to thoroughly beat the liquid ingredients, and then add the dry flour mixture to them. In this case, the mass should be stirred with a spoon, using movements from top to bottom, and not in a circle. Then the biscuit will not settle during baking.

This dessert turns out to be high in calories. And this should be taken into account by those who are watching their weight.

For comparison:

Canned pineapples are a great addition to any cake. These fruits are tender and aromatic, and add a special taste and texture to the delicacy. In addition, preparing desserts with them is very simple, because pineapples do not require additional processing.