Category: Cakes

Pineapple Angel Cake Dessert

1 pint milk
1 cup sugar
2 egg yolks, beaten
1/4 tsp salt
1 package lemon Jell-O®
2 egg whites, stiffly beaten
2 1/2 cups crushed pineapple, drained
1 large angel food cake, cut into 24 or more slices

Combine the egg yolks, sugar, salt, and milk in the top of a double boiler. Cook over boiling water until mixture coats the spoon. Slowly sprinkle in the dry Jell-O Powder. Stir until dissolved. Remove from heat and set aside to cool. Chill until slightly jelled.

Line the bottom of a very large pan with thinly sliced angel food cake. Whip the whipping cream stiff, set aside for a moment. Whip the egg whites until stiff, then combine with the Jell-O mixture, drained crushed pineapple and whipped cream.

Cover the angel food cake with 1/2 of Jell-O mixture, cover with another layer of thinly sliced angel food cake, and spread remaining Jell-O mixture over top. Cover, place in a refrigerator overnight to chill and set. Makes 16 to 8 servings of Pineapple Angel Cake Dessert.

Pineapple Nut Refrigerator Cake Recipe

1 cup confectioners sugar
1 cup butter
1 cup crushed pineapple
1/4 cup chopped nuts
2 egg whites
40 vanilla wafers
1/2 cup heavy cream

Blend the sugar and butter together. Add the pineapple and nuts, mixer together well.

Beat the egg whites stiff and fold in.

In a cake pan, form alternate layers of wafers and mixture with the vanilla wafers to make both the first and last layers.

Place in refrigerator and chill for 12 – 18 hours. Whip the cream stiiff, and place on top when serving.

Cherry Snow Cake Recipe

2 cups sifted cake flour
1 1/4 cups sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 cup pineapple juice
2 tbsp shortening
1 tsp pure vanilla extract
3 egg whites, unbeaten

Sift cake flour, sugar, baking powder and salt into mixing bowl. Drop in shortening, add 2/3 cups of pineapple juice and vanilla extract. Beat in a mixer at low speed for 2 minutes.

Add egg whites and remaining pineapple juice. Beat for 2 minutes longer.

Bake in 2 square 8″ greased pans at 250° F for 25-30 minutes. Chill layers, split in half, spread cherry almond filling between laters and on top of cake.

Chill in refrigerator for several hours before servining. Cut into 1″ slices.

Hawaiian Refrigerator Cake

1 1/3 cups sweetened condensed milk
1/2 cup lemon juice
10 large marshmallows, quartered
1/2 cup crushed pineapple
10 maraschino cherries, quartered
1/2 cup heavy cream, whipped

Combine the condensed milk with melon juice and stir until thickened. Add marshmallows, pineapple, maraschino cherries, and whipped cream.

Line a 9″ tube pan with separated ladyfingers, standing halves around inner and outer edges of pan.

Pour in filling Cover with additional ladyfingers if desired. Chill in refrigerator for 6 hours or more. To server, turn our onto small platter. Garnish with whipped cream. Recipe serves 10.

Rainbow Prism Cake Recipe

1 package Orange Jello
1 package Cherry Jello
1 package Lime Jello
3 cups hot water
1 1/2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 package Lemon Jello
1/2 cup cold water
1 cup graham craker crumbs
1/4 cup melted butter (or margarine)
2 cups heavy cream

Prepare the first 3 packages of jellp separately usining 1 cup hot water and 1/2 cup cold water for each; chill until firm in 3 separate 8 x 8 x 2″ pans. Combine pineapple juice and sugar; heat until sugar is dissolved.

Remove from heat and dissolve lemon jello in hot mixture, add 1/2 cup cold water and cill unmtil syrupy.

Mix graham cracker crumbs with melted butter. Press graham cracker crumb mixtue over bottom of a 9″ spring-form pan.

Whip the 2 cups of cream and pour into the syrupy lemon jello mixtue. Using a knife dipped in hpt water, cut the orange, cherry, and lime Jello into 1/2″ bits. Fold the cubed Jello into the whipped cream mixture. Pour into spring-form pan, chill for 8 hours in refrigerator before servign. Makes 15 to 16 servings of Rainbow Prism Cake.

Pineapple Refrigerator Cake Recipe

1/2 cup butter
1 cup sugar
1 egg, well beaten
1 tbsp cream
1 cup crushed pineapple
2 1/4 cups fine graham cracker crumbs
4 tbsp pineapple juice
1 cup chopped walnuts

Cream together the butter and sugar. Add egg, cream and pineapple. Line an oblong glass dish with waxed paper. Place a layer of fine graham cracker crumbs about 1/2″ deep on top of waxed paper. Pour pineapple juice and 1/2 of the pineapple mixture over the graham cracker crumbs. Top with chopped walnuts.

Using about 1/2 of remaining ingredients, add a second layer of graham cracker crumbs, pineapple mixture, and nuts. Complete with a third layer using the remaining ingredients.

Cover with a layer of waxed paper and refrigerator for at least 24 hours.

Cut into thick slices and serve with whipped cream.

Recipe makes 8 to 10 servings of Pineapple Refrigerator Cake.

Hawaiian Refrigerator Cake

15 ounces sweetened condensed milk
1/4 cup lemon juice
10 maraschino cherries, quartered
10 marshmallows, quartered
1/2 cup crushed pineapple
1/2 cup heavy cream, whipped
ladyfingers or coconut bars

Combine condensed milk and lemon juice. Stir until thickened. Add cherries, pineapple, marshmallows and whipped cream. Line a 9″ tube pan with aluminum foil; stand ladyfingers around edge of tube pan. Carefully pour filling into pan so as not to disturb the ladyfingers. Lay additional ladyfingers on top of filling. Refrigerate for 6 hours or overnight. Recipe makes 10 servings of Hawaiian Refrigerator Cake.

Rum Ice Box Cake

1 package Lemon Jello
1 cup hot pineapple juice
6 eggs, separated
1 cup sugar
4 tbsp rum
Juice of 1 lemon
1 cup heavy cream
24 ladyfingers

Dissolve lemon Jello in hot pineapple juice. Allow to cool to room temperature. Cream egg yolks and sugar together and then add lemon Jello/pineapple mixture. Add rum and lemon juice. In a separate bowl, beat the egg whites until stiff and add whipped cream. Gently fold all ingredients together. Line an 8″ spring form baking pan with ladyfingers. Pour the pineapple/Jello mixture over top of the ladyfingers to fill pan. Cover and refrigerate for 24 hours. Recipe makes 8 servings of Rum Ice Box Cake.

Pineapple Mint Cake Recipe

2 teaspoons dried mint flakes, crumbled
2 tablespoons boiling water
3/4 cup butter
1 cup pineapple preserves
2 eggs, separated
2 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup coarsely chopped walnuts
whipped cream

Combine mint flakes with boiling water; cover and let steep for 7 minutes. Strain water with sieve or cheesecloth; allow to cool. Reserve 1 teaspoon of the softened mint flakes.

Heat oven to 350° F.

Cream butter and sugar in a large mixing bowl until light and fluffy. Combine minted water, reserved mint flakes, pineapple preserves and egg yolks in a small bowl. Blend well. Combine flour, soda and salt. Add flour mixture to creamed butter mixture alternately with the minted water and pineapple mixture. Stir in chopped walnuts.

Beat egg whites until stiff but not dry. Fold into batter. Pour into a lightly greased and floured 9″ x 5″ x 3″ loaf pan. Bake for 1 hour 20 minutes or until a cake tester (or a toothpick) inserted into the center of the Pineapple Mint Cake comes out clean. Remove from oven; let cool in pan for 10 minutes and then turn onto a wire rack.

Serve Pineapple Mint Cake warm or cool with whipped cream. Recipe makes 1 9″ loaf.

Toasted Pineapple Cake Recipe

20 ounces pineapple chunks in pineapple juice
2 tablespoons cornstarch
3/4 cups light brown sugar
3 tablespoons butter
3 tablespoons dark rum
2 sponge cake layers (7 inches in diameter each)
1/2 cup unblanched sliced almonds
1/3 cup shredded coconut

Drain juice from canned pineapple into small saucepan. Stir in cornstarch until dissolved. Add sugar and butter. Bring to a boil over medium-high heat, stirring constantly until mixture thickens. Remove from heat and stir in rum. Place 1 layer of sponge cake on a heat-proof plate. Spread about 1/3 cup of sauce over topof cake. Stack remaining cake layer on top. Add pineapple cubes to remaining sauce and pour over top of cake. With spatula spread excess sauce over sides of cake. Press almonds on sides and sprinkle coconut on top of cake. Wipe edge of plate clean with a damp paper towel. Place cake under broiler for two to three minutes, watching carefully, until coconut is toasted. Makes six servings.