Lemon cakes and pineapple cakes are always a popular choice, especially in the spring and summer months- and this cake gives us the best of both worlds! Moist lemon cake layers are filled with a pineapple cream filling and frosted with lemon cream cheese frosting in this dreamy dessert. Table of Contents How to Make Lemon Pineapple Cake 1 - 8 ounce package of cream cheese 1 tsp pure vanilla extract 4 cups powdered sugar 1 tbsp water Add the cream cheese and butter to a bowl and mix. Next, add the vanilla Slowly add the powdered sugar, careful it doesn't fly all over the place. Believe me, it's easy to do. Add the water as needed to get the right consistency Print
Lemon Pineapple Poke Cake
Ingredients: 9 Serves: 8-10 Nutrition information Advertisement ingredients Units: US 1 (18 ounce) lemon cake mix 1 (3 ounce) instant lemon pudding 3⁄4 cup oil 1 (10 ounce) carbonated lemon-lime beverage 6 eggs 1 1⁄2 cups sugar 1 (8 ounce) can crushed pineapple 1⁄2 cup butter 1 cup shredded coconut directions Step 1: Preheat the oven to 350 degrees. Spread the crushed pineapple and tidbits so they cover the bottom of your 9×13 baking pan. Step 2: Spread the lemon curd over the pineapple fruit base. Step 3: Sprinkle the cake mix over the lemon filling layer so it's even. Ingredients This cake uses simple ingredients you most likely have on hand! DRY All-purpose flour, sugar, and baking soda are mixed together to create the dry portion for this cake. EGGS This recipe uses eggs and crushed pineapple. PINEAPPLE This cake is full of crushed pineapple for flavor and moisture. The lemon pineapple cake recipe transforms your standard boxed lemon cake mix into a crowd pleasing, restaurant worthy dessert - and it just so happens to be on the lighter side! You'll use Greek yogurt and water to make the box of cake mix, resulting in a melt-in-your-mouth texture and an extra bit of protein in every slice.
Veronika Eats Pineapple Lemon Cake
1 1⁄4 cups sugar 3 large eggs, separated, room temperature 1⁄4 cup fresh orange juice 1⁄4 cup fresh lemon juice 5 teaspoons grated lemon zest Syrup 3⁄4 cup icing sugar 1⁄4 cup fresh lemon juice Filling 1 3⁄4 cups chopped fresh pineapple, cored and trimmed 2 teaspoons cornstarch Recipe Review This lemon pineapple dump cake with its sweet, tangy lemon flavor and tropical tastes make it an absolutely addictive treat for dessert. Jump to Recipe Table of Contents Lemon lovers will adore the tropical twist of this lemon pineapple dump cake. Lemon Pineapple Dump Cake contains tangy pineapples topped with a buttery white cake crust. Very easy to make with a boxed cake mix and a few additional ingredients. This quick dessert is perfect for any occasion. Prepare, bake and serve in about one hour. CLICK HERE TO PIN ON PINTEREST. Heat oven to 350º. Grease and flour or spray with non-stick spray, a 9″x13″ baking pan. Into a large mixing bowl, add eggs, water and oil. Beat on low for about 5 seconds or until well mixed but, not foamy. Add drained pineapple (I scoop it up in a large spoon and press lightly against the side of the can to drain so there is only a small.
Dole NZ Pineapple & Lemon Cake with Coconut Cream
Ingredients 1 box lemon cake mix 1 can cubed or crushed pineapple (real fruit recommended over syrup) 1 / 2 cup butter, melted Instructions Preheat the oven to 350 degrees F, and lightly spray a casserole dish or 9 x 13-inch baking pan with cooking spray. Open the can of pineapple and pour into the prepared pan, juice and all. Steve Gordon | November 12, 2017 | 17 Comments Follow our complete, step-by-step, photo illustrated instructions to make this homemade, Old Fashioned Pineapple Cake Recipe. We make the layers from scratch, and the frosting from scratch. I think you'll love the old fashioned frosting on this one. Printable Recipe Included..
ingredients Units: US 2 cups self-rising flour 1 1⁄2 cups white sugar 1⁄4 cup shortening 1 cup half-and-half 2 eggs 1⁄2 teaspoon vanilla extract 1 teaspoon lemon extract 1 1⁄2 cups crushed pineapple (un-drained) 1 1⁄2 cups sugar 3 eggs (Beaten) 4 tablespoons cornstarch (mixed well in cup with small amount of water) In a clean bowl, whisk egg whites with the cream of tartar until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 -55 minutes, or until the top of the cake has browned and starts to pull.
Veronika Eats Pineapple Lemon Cake
Jump to Recipe Pineapple and lemon prove they go together perfectly with this easy dessert with only three ingredients. This recipe takes my favorite classic pineapple dessert and swaps lemon pudding in place of vanilla. This simple swap adds a whole new flavor twist that you will be sure to love. Cake. Measure the flour, baking powder, salt, and ginger into a bowl and mix together. Add the lemon zest, and stir until well blended. In a second bowl, beat the butter until smooth. Add the sugar as you continue to beat until the mixture is light and fluffy in texture. Stir in the egg until well incorporated.
