Pineapple Cake With Raspberry Sauce Recette

This show-stopping Pineapple Cake with Raspberry Sauce is a holiday tradition you won't want to miss! The moist pineapple cake, topped with a light and fluffy lemon pudding frosting, is perfectly complemented by a tangy homemade raspberry sauce. Prepare to wow your family and friends with this elegant yet surprisingly easy dessert recipe.

Préparation 30 min

Cuisson 90 min

Calories 592.4 kcal

Protéines 14g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Pineapple Cake With Raspberry Sauce

Pineapple Cake Mix
Egg Whites
Butter
Crushed Pineapple In Juice
Instant Lemon Pudding Mix
Frozen Whipped Topping
Lemon Juice
Sliced Almonds
1/4 cup cornstarch
Frozen Sweetened Raspberries
1/4 cup pineapple juice

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Comment préparer Pineapple Cake With Raspberry Sauce

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, prepare your favorite pineapple cake mix according to package directions, but substitute 3 large egg whites for the eggs and 1/2 cup (1 stick) unsalted butter, softened, for the oil.
Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
While the cake is baking, prepare the raspberry sauce:
In a medium saucepan, whisk together 1/4 cup cornstarch and 1/2 cup cold water until smooth.
Add 2 cups fresh raspberries to the saucepan.
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 2 minutes).
Remove from heat and stir in 2 tablespoons lemon juice and 1/4 cup pineapple juice.
Cover and refrigerate for at least 30 minutes to allow the sauce to cool and thicken.
As soon as the cake comes out of the oven, pour 1 (20 ounce) can of crushed pineapple (drained) evenly over the warm cake.
Let the cake cool completely in the pan.
Meanwhile, prepare the frosting: In a medium bowl, prepare one 3.4 ounce box instant lemon pudding mix according to package directions.
Add 2 tablespoons of lemon juice to the pudding.
Gently fold in 8 ounces of whipped topping until combined.
Let the frosting sit for 10 minutes to slightly thicken.
Once the cake is completely cool, frost the top with the lemon pudding frosting.
Drizzle the chilled raspberry sauce over the frosted cake.
Garnish with sliced almonds (optional).

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

197g

Fat

108g

Carbs

25g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation North American Desserts American Southwestern United States Easy Cakes Cake Fillings And Frostings Californian 3 Steps Or Less 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Pineapple Cake With Raspberry Sauce ?

Pineapple Cake With Raspberry Sauce prend environ 120 minutes du début à la fin — environ 30 minutes de préparation et 90 minutes de cuisson.

Combien de calories contient Pineapple Cake With Raspberry Sauce ?

Pineapple Cake With Raspberry Sauce contient environ 592.4 calories par portion, avec environ 14 g de protéines, 25 g de glucides et 48 g de lipides.

De quels ingrédients ai-je besoin pour Pineapple Cake With Raspberry Sauce ?

Les principaux ingrédients de Pineapple Cake With Raspberry Sauce sont Pineapple Cake Mix, Egg Whites, Butter, Crushed Pineapple In Juice, Instant Lemon Pudding Mix, Frozen Whipped Topping. Consultez la liste complète avec les quantités ci-dessus.