Transport yourself to a tropical paradise with every slice of this delightful Hawaiian Pineapple Cake! This incredibly moist, ...

Store cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze unglazed slices tightly wrapped for up to 2 months —thaw and glaze later for fresh flavor.

We promise these carrot cake cupcakes will delight your Easter table. Plus, this recipe is super simple to follow and only takes 25 minutes of hands-on time, before the oven does the rest of the work.

Dear Jeanne,LIGHT ORANGE PINEAPPLE CAKE CAKE: 1 box yellow cake mix 1 cup liquid egg substitute or egg whites 2 tablespoons canola oil 1 can (10 ounces) mandarin oranges, with juice 3 tablespoons ...

Add the pineapple, brown sugar and 1/4 teaspoon salt, and cook, tossing occasionally, until the sugar dissolves in the pineapple juices and reduces to a thick sauce, about 8 minutes.

If any fruit or cake sticks to pan, scrape it off and press back onto top of cake. Serve warm or room temperature. Do ahead: Cake can be baked 3 days ahead. Store airtight at room temperature.

Upside-down cakes notwithstanding, pineapple rarely figures in pastry, in part because it contains a fair amount of water. Caramelizing the fruit cooks off excess liquid and intensifies the flavor.

Pour the batter over the pineapple in the skillet, being careful not to disturb the slices. Bake until the cake springs back when lightly touched, 45 minutes. Let stand 5 minutes.

Preparation Step 1 Place a rack in top third of oven; preheat to 375°. Pour ¾ cup (1½ sticks) unsalted butter, melted, into a 13x9" glass or ceramic baking dish and swirl to evenly coat bottom ...