I've been meaning to try this cake, maybe I'll move it up the stack because I need from the store mini marshmallows for my 7 minute frosting and have all the ingredients for this cake.
Do Nothing Cake
Recipe at link:
This week: Pineapple - and I acquire a new Gadget!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
Outstanding, beautiful work.
I have a fresh pineapple on my kitchen counter.
I like pineapple as well but i also eat the core and some of the seeds.
I made this a few days ago. My husband’s had four slices of it already! I did not add the coconut and I used a different frosting recipe. I’m not a fan of buttercream type frostings. I used whipped cream, cream cheese, lemon juice and vanilla.
Carrot Cake
Ingredients
2 cups white sugar
3/4 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups finely grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 1/2cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 cup chopped walnuts
1/2 cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners’ sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
I don’t know if I’m alone in this, but I LOVE fresh and crunchy pineapple cores. I wish they would can them too!
A little off topic. I saw a commercial on the telly a while back touting the benefits of corn oil. They claimed it was healthier than olive oil. Has anyone else seen this and what do you think? I only seen it once.
I love pineapple! I try to eat a lot of fresh pineapple because it has bromelain, that helps with inflammation. And it’s yummy! But I rarely cook with it.
My husband loves this Southern version of pineapple upside down cake with rum:
http://gardenandgun.com/recipe/pineapple-upside-down-cornmeal-cake/
A drink for pineapple lovers..
I find this simple recipe very satisfying.
Cut pineapple chunks and lay them on a cookie sheet. Freeze until hard. You can store any remaining chunks in the freezer in a plastic bag.
In a blender, put a cup or so of frozen chunks with some coconut milk. Get the blender going and add enough coconut milk to make a pour-able frozen drink. Enjoy!
In addition to pineapple, I’ve used orange, melon, berries and bananas. You can also use real milk or almond milk.
Not a pine..
Not an apple...
What’s up with that??
Though not the healthiest, this makes a delicious appetizer and when push comes to shove, even dessert~
BACON WRAPPED PINEAPPLE CHUNKS
http://www.mamalovesfood.com/2015/03/bacon-wrapped-pineapple-bites.html
The recipe originally found in the Huffington Post, but they give credit to MAMA LOVES FOOD. We dismissed the bar b q sauce, chili sauce and grape jelly, and instead dusted the raw bacon strips with brown sugar and a bit of cayenne pepper before wrapping the pineapple. Once wrapped, we rolled them once again in the sugar/pepper mixture. Also, no fresh fruit around - solution drained pineapple chunks. Candied bacon, with a bit of a citrus zing. Nothing could be better.
That is one purty cake. This is how much I enjoy this thread, I am not a pineapple gal at all, but I love this thread & all the posts. Go figure.....
I always thought pineapple & ham pizza sounded so disgusting & then I had a slice & it was wonderful combo of sweet & savory. Go figure......
I've been meaning to try this cake, maybe I'll move it up the stack because I need from the store mini marshmallows for my 7 minute frosting and have all the ingredients for this cake.
Do Nothing Cake
Recipe at link:
Pineapple Coconut Cream Gelatin Poke Cake
Recipe at link:
https://www.duncanhines.com/recipes/cakes/agless/pineapple-coconut-cream-gelatin-poke-cake/
When I was growing up there was a lady in our church who provided pineapple upside down cakes to other parishioners for any and every life event. Not just funerals! If you were getting or had just gotten married, had a baby, were having out of town guests, were ill or recovering, she brought you a pineapple upside down cake. Funerals got you two, one at home and one at the after funeral reception at the church. She is long gone and that church is way in my past, but at every event in my life, either happy or sad, I still crave the comfort of pineapple upside down cake. Thank you Mrs. B.
I have one of those corers. I love it but my husband says all the juice of the pineapple ends up in the bottom of the shell and causes the slices to be dry.
I like pineapple, but I’ve learned to avoid it when it’s raw. No matter how careful I try to be, it inevitably slices up the inside of my mouth, making it painful to eat for the next 2 days.
Canned pineapple I’m ok with. I sometimes make candied pineapple starting with canned. Make a thick syrup using one part the juice it was canned in to 3 parts brown sugar. Soak the pineapple pieces in that for 3 days, stirring once or twice a day. Then strain and dry the pieces in your dehydrator. the soaking in syrup changes the texture of the dried fruit.
As for pineapple upside-down cake, after it cools my mom goes a step further and decorates it with berries, sliced kiwi, and starfruit. It started when my nephew was about 3, and he asked for a birthday cake with “lots of fruit”.
Ooh, I almost forgot my favorite pineapple recipe: Pina-Colada Cheesecake!
For the “Pina”:
1 large can crushed pineapple
1/3 cup white sugar
1/3 cup brown sugar
2 eggs
2 Tbsp Flour
1 pinch salt
1 Tbsp butter
(sugars can be adjusted to taste)
In a medium saucepan, combine flour, sugars, salt, and eggs. Make sure the eggs are thoroughly incorporated. Add the pineapple. Heat over medium-low, stirring constantly, until the mixture thickens and looses some of its translucence. Remove from heat. Add butter and set aside.
For the “Colada”:
2 8oz packages cream cheese, softened
1/2 cup sugar
1/2 tsp Coconut extract
1/2 tsp vanilla
1 8oz container of Cool Whip
Blend cream cheese, sugar, and extracts. Fold in Cool Whip.
For the cheesecake:
1 9-inch pie crust
Shredded coconut (optional)
Spread cream cheese mixture evenly over pie crust. Create a shallow well in the center, leaving at least one inch around the edges. Use the pineapple mixture to fill this well. Decorate the edges with shredded coconut (if desired). Chill 1 hour.
This usually leaves some of both fillings left over. They are great by themselves, mixed into things like yogurt, or used as toppings.
Pineapple cake! I can’t use cake mixes but I bet one could make it from scratch too, easy. Yum.
Your corer sounds pretty cool. I have to cut pineapple the Hawaiian way because of Dad. He was so proud to be a Hawaii resident when he bought a condo there and so proud of cutting the pineapple their way, slicing it and serving it on its own trays of pineapple bark. He’s been gone a year now and I just have to still cut it that way for him.
Also, as I was going through my adopted embryo transfer, I learned that the enzyme in pineapple core is supposed to be very good to help embryos implant. So there I was, after my daughter-as-embryo was placed in my uterus by a cannula, in my hotel room watching the Bellagio fountains spray along to beautiful Christmas carols out my window, chewing pineapple core. And dang if it didn’t work.;)
I still love chewing on the core.
I love pineapple with cottage cheese and when I was in college I would buy a large container of cottage cheese and five small cans of the pineapple in its own juice and that was my lunch every day. I never got sick of it.
I'll try to remember to type up a wonderful recipe for Frosted Strawberry Salad that uses canned chopped pineapple along with strawberries, cream cheese and pecans using two flavors of Jello (strawberry and lemon). It is an in-demand dish for the holidays and it makes pretty layers.