Can I use pineapple juice in a cake mix?
I’ve been hungry for Pineapple Upside Down Cake, I have a Butter Yellow cake mix, but thought it might taste better if I substituted some or all the water for the juice from the canned pineapple. I’m concerned the acid might ruin the cake, anyone know if this will cause a problem?
Mickipedia
March 28th, 2010 at 11:14 am
From what I’ve heard cake recipies are pretty much an exact science, I don’t think you can just start making substitutions.
March 28th, 2010 at 11:42 am
1 (18.25 ounce) package yellow cake mix
1 (8 ounce) can crushed pineapple, juice reserved
1/4 cup butter, room temperature
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans.
Prepare cake mix according to package directions, replacing the water with reserved pineapple juice. In a bowl, cream together the butter, brown sugar and cinnamon. Stir in the pineapple and nuts.
Divide the pineapple mixture evenly between the prepared pans, then cover each pineapple layer with the cake mix batter.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes for 5 minutes, then turn one layer out onto a plate scraping off any pineapple that may be stuck. Next, invert second cake layer onto the first so there is pineapple in the middle and on top of the cake. May be served warm with whipped cream, if desired.
March 28th, 2010 at 11:59 am
Just make it and find out!! Explore a little! You might find out that it becomes your best cake ever!
March 28th, 2010 at 12:09 pm
I doubt it’s worth trying. The cake mix has the acid / buffer ratio pretty well set, and adding pineapple juice will throw it off.
If you’re adventurous, you could add baking soda to balance out the acid, but then you might have pineapple exploding cake. Only in the name of science.
March 28th, 2010 at 12:24 pm
Do a google search for a recipe on Pineapple Upside Down Cake if you’re really worried. But, I’ve always found it to be kind of fun to experiment with cooking. It’s not a huge loss if you lose one cake due to trying something new. Besides, you may end up with something awesome!
March 28th, 2010 at 12:24 pm
Pineapple-Rum Upside-Down Cake
a family favorite recipe
6 tablespoons butter or margarine
1 cup brown sugar
20 ounce can of pineapple slices
pecan halves
maraschino cherries
1 yellow cake mix
3/4 cup pineapple juice
1/2 cup rum
1/4 cup vegetable oil
3 eggs
1-teaspoon pineapple or lemon extract
Preheat oven to 350 degrees. In two 8 or 9-inch cake pans, melt 3 tablespoons of butter in each pan. Sprinkle one-half brown sugar in each pan. Decoratively arrange pineapple slices in the bottom of the pans. Place a maraschino cherry in the center of each pineapple slice. In between the rings, place the pecan halves in a decorative manner. Combine the cake mix, juice, rum, oil, eggs, and extract. Beat with mixer for 2 minutes. Divide batter between the two pans.
Bake for 30 minutes or until cake tester comes out clean. Immediately invert cakes onto serving platters.
The second cake may be frozen for later use. Freeze cake on a cookie sheet or flat plate. Once frozen, wrap tightly with freezer wrap. Completely unwrap frozen cake and then defrost in cake container. This recipe makes two cakes, which makes it very convenient for me. I either give the second cake away or freeze it for later. Having a cake ready in the freezer is especially helpful during the holidays when I need a quick dessert. The extra cake may be defrosted in the microwave, but keep checking it. You don’t want to over do it. I like this cake served warm with cherry vanilla or butter pecan ice cream. Enjoy!
March 28th, 2010 at 1:17 pm
no ido that all the time take and use your juice…first add your pineapple on a pan that has wax paper and greased then sprinkle brown sugar on this and then pour your cake mix on it and bake as the directions state you may need to allow 5 to 8 more minutes….but not always…the let cool just a bit and invert on to a dish and re,ove wax paper and you have upside down cake….
March 28th, 2010 at 1:58 pm
yes
March 28th, 2010 at 2:31 pm
yes sounds good
March 28th, 2010 at 3:21 pm
my mother does it all the time!
its adds a great taste and leaves it moist
March 28th, 2010 at 3:39 pm
YES YES YES dont listen to the others you can make it using same amount of milk add thge juice as extra it will just take it longer to bake,but will be moist and good
March 28th, 2010 at 4:27 pm
It shouldn’t be a problem with a mix. Let us know how it turns out.
March 28th, 2010 at 4:45 pm
yes, I do this al the time.
what is even better is to soak the cake with the pineapple juice after it’s baked. you’ll love it
March 28th, 2010 at 5:44 pm
sweetheart i love baking and experimenting and i have tried that too so you go for it i know you ll enjoy it you can call it pine apple cake you like a orange cake
March 28th, 2010 at 5:52 pm
I love upside down pineapple cake.
I always use the pineapple juice instead of the water called for in the cake mix instructions.
It makes the cake more moist, more delicious.
It’s making me hungry for upside down pineapple cake – yummm.
After Reading These Answers , I know you see, Yes, You can use pineapple juice in cake mix, and it only makes it better.