Posted in Baked goods, Baking, Cake, Desserts, Food, holiday, holidays

Pineapple Sheet Cake

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I had high hopes for baking one of my husband’s favorite cakes for Valentine’s Day. Pineapple Upside Down Cake is rumored to be at the top of his list. But, as fate would have it, the weather outside today is horrible and we are currently under a blizzard warning. Getting out to the grocery store to pick up maraschino cherries and pineapple rings just wasn’t going to happen today.
So, I searched through the pantry for the can of crushed pineapple that I had purchased last week and remembered my recipe for Pineapple Sheet Cake that would surely act as a close second to the highly favored upside down cake. While this cake is delightfully simple to assemble, over-mixing can make the cake a bit rubbery, so take care to use a spatula to combine all ingredients completely without over doing it. A light, homemade cream cheese frosting usually completes this cake. Today’s bake is topped with a canned version of the original. Once again, the weather conditions would hold me back and I had to settle for ingredients that I had on hand.
I nibbled a sliver of the cake just before plating it, and to my delight, it turned out wonderful. Not too bland, not too sweet…just wonderful. Happy Valentine’s Day to you and yours!

Pineapple Sheet Cake

2 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
1 (20 ounce) can crushed pineapple, undrained
1 cup walnuts, chopped
1 teaspoon almond extract

Preheat oven to 350 degrees. Grease a 13×9″ baking pan. In a large mixing bowl, combine all ingredients, mix until smooth. Pour batter into prepared pan, spread evenly. Bake for 25-30 minutes, or until center springs back to the touch. Cool completely. Frost cake with cream cheese frosting. Sprinkle chopped or ground walnuts over the frosting. Optional: Omit the frosting and lightly sprinkle with powdered sugar.

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Posted in appetizers/snacks, Brunch, Desserts, Food, Kids in the Kitchen, No-Bake

Grandma’s Creamy Pistachio And Pineapple Dessert Salad

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This is a great recipe for those that enjoy cooking with young children. Use three simple ingredients, a plastic bowl, and a mixing spoon to make this summertime favorite. Children can dump and mix ingredients with very little difficulty.
This is a recipe that my mother-in-law usually prepares as part of the Easter Brunch spread. The mint green color of the pudding mix adds a refreshing flair to any spring or summer table. This flavorful dessert would be a great addition to a wedding or baby shower luncheon menu. For additional flavor and texture, try adding a 1/2 cup of finely chopped walnuts or some flaked coconut.

Grandma’s Creamy Pistachio And Pineapple Dessert Salad

1 (3 1/2 oz.) package pistachio instant pudding mix
1 (12 oz.) container Cool Whip topping
1 (20oz.) can crushed pineapple

In a mixing bowl, combine instant pudding mix and the container of Cool Whip topping; mix well. Next, add the entire can of crushed pineapple to the pudding mixture, thoroughly combine. Refrigerate for several hours and serve chilled.

Posted in Baked goods, Desserts, Food, lunch box

Simply Made Pineapple Snack Cake

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This is one of my favorite cakes to bake! It’s crazy delicious and super easy to throw together. The taste reminds me of a Kentucky Butter Cake recipe I used to make when my children were little. The first time I made this cake, I was delighted to learn that there is no butter, shortening, or oil in this recipe. During the school year, I omit the glaze, and pop it into lunch boxes for a tasty lunchtime treat…Yum!

Simply Made Pineapple Snack Cake

2 cups all-purpose flour
1 1/2 cups white sugar
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (20 ounce) can crushed pineapple with juice

Preheat oven to 350 degrees. Grease a 13×9″ baking pan.
In a large bowl, mix together the flour, sugar and baking soda. Add eggs, vanilla, almond extract and crushed pineapple, with liquid. Mix well to combine.
Bake 30-35 minutes, or until a toothpick inserted into cake comes out clean.
On warm cake, frost with my Powdered Sugar Glaze.