Mix gently just to combine. In a large mixing bowl, prepare cake mix according to the box directions, substituting 1 cup of pineapple juice drained from your crushed pineapple instead of water. Add softened cream cheese and beat well to smooth out all bumps, and then gently stir in pineapple with a spoon. Also, with great health benefits like high plant based protein and a high fat content . Transfer to a greased 13x9-in. Pour the cake batter into a greased 9x13 inch glass baking dish. If you are using the pecans, toast 'em first. Pour batter in a greased and floured rectangle cake pan (Dimensions: 9×13) and spread it evenly with a spatula. Spanish Rice. Cake: Mix the dry ingredients. Step 3 Sprinkle the brown sugar evenly over the butter. Step 6 While the cake is baking, make the icing. In large bowl, combine cake mix and pudding mix. Dinner Buffets @ $160.00 Per Guest. Put the cake mix, oil, eggs, and juice from the pineapple in a bowl and mix, stirring until all of the lumps are gone. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Preheat oven to 350 degrees. Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean. In a large bowl, mix flour, baking powder, baking soda, and salt, whisking to combine thoroughly. Add in the eggs, pineapple along with its juice, and the pecans. Preheat the oven to 350 degrees F. Combine all the yellow cake mix ingredients according to the package in a food processor. in a large mixing bowl by hand until well combined. Heat milk, water, and butter until very warm (120 ° to 130 ° F). To make frosting: mix together cream cheese and butter. Angel Food Cake, Whipped Cream, Sauced Kula Strawberries, Coffee Creme Brulee Tartlet Assorted Select Teas. Gradually add to flour mixture. Bake in a 9x13" pan. Add in the eggs, pineapple along with its juice, and the pecans, if using. Blend until a smooth batter forms. Bake for 45 minutes until cooked through. Beat on medium speed for 2 minutes. Bake cake mix according to directions. Cool completely. Cover bowl with plastic wrap. Allow cake to cool then take the handle end of a wooden spoon and poke holes all over the top of the cake. Gradually mix in powdered sugar. Top with cream cheese frosting when cool. Stir just until moistened. Preheat the oven to 325 degrees Fahrenheit. Spray two 9×5-inch loaf pans with cooking spray, In a large bowl, whisk together eggs, bananas, oil, vanilla, coconut extract, and drained pineapple. For the Topping: 1 stick butter (4 ounces) 1 cup granulated sugar. Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours. Mix sugar, flour, eggs, baking soda and pineapple. Let cake cool for a few minutes before serving. Bake 30 to 40 minutes . Bake at 350F for 30 to 35 minutes till toothpick inserted in center comes out clean. In an electric mixer, beat whipping cream and sugar until medium-stiff peaks form and transfer into a large bowl. Stir well. Spread crushed pineapple over the top of the cake. Pour cake batter into greased baking pan. let cake cool. Bake in a preheated 350°F oven for about 35 minutes or until toothpick comes out clean. Cool completely. They go in so many recipes. All Things Pecan: I love pecans! Easy! Spread pudding mixture over cooled cake. Add flour, sugar, baking soda, salt, and cinnamon to the bowl. Pour into prepared pan. In a large bowl, combine the sugar, flour and baking soda. Set aside. It tastes best served hot and topped with vanilla ice cream. Crumble together and press into the bottom of the pan. 4. Grease or spray with baking spray a 13 x 9 -inch baking dish. Add the Yellow Cake Mix and spread over the Pineapple. Gradually add sugar and continue to beat on medium-high speed until soft peaks form. Allow the cake to cool down completely. Holiday Desserts Guy Fieri in Hawaii and More to Watch in December Dec 17 2021 Simply Giada Brings Light Flavorful Recipes to the New Year Dec 7 2021 By. Hawaiian Seafood Hot Pot with Pacific Ocean Fish, Pacific Shrimp, Clams, Mussels with Tomato. Then, add baking soda, flour, pineapples and juice, coconut, and finally nuts. 2. for Buffets. Gradually mix in powdered sugar. Submit a Recipe Correction. Beat on medium speed for 2 minutes. Bake according to directions. ICING: Combine all ingredients for icing; mix well until creamy. Fold in the drained pineapple and spread mixture on top of cooled cake evenly. Find this Pin and more on Recipes by Bren Taylor. Spoon batter into two greased and floured 8½ x 8½ inch loaf pans. Spread pineapple pudding mixture evenly on top of the cake. Mix all of the cake ingredients together in a bowl. Bake at 350 degrees for 30-40 minutes or until an inserted toothpick in the center comes out clean. Fold in fruits, nuts and cream; freeze. 1/2 cup butter (room temperature) 3 & 3/4 cup powdered sugar 1 tsp vanilla 1 cup toasted shredded coconut 2/3 cup chopped pecans Instructions To make the cake, preheat the oven to 350°. Pour the mixture into a jelly roll baking pan and bake for 35 minutes or until done. Prepare a 9 x 13-inch pan with pan spray and flour. Spread the chopped macadamia nuts in a single layer on a baking sheet. Preheat oven to 350 degrees. Remove from heat and stir in vanilla, salt, pecans, and coconut. 1 pkg. Let cool. Set aside to cool slightly. Bake for 15 minutes until light golden brown. Stir in the eggs, crushed pineapple with juice and chopped pecans (optional). Bake for about 1 hours or until a wooden . Directions. Pour into a greased 9×13 inch pan and bake at 350 for 35 - 40 minutes (until top is golden brown). With an electric mixer, beat cream cheese, milk and pudding until smooth. directions. Bake in a preheated 350 degree oven for abot 35 minutes or until toothpick comes out clean. Garlic Broccoli Florets. Prepare the cake by mixing the flour, sugar, and baking soda. Spread on cooled cake. Bring to a boil; cook and stir over medium heat until thickened, about 5 minutes. CAKE: Mix all ingredients for cake together. Icing 1 Package Phila. Add egg, vanilla extract, and 1/2 cup flour; beat 2 minutes at high speed, scraping . Preheat oven to 350°F.. Line the bottom of two 8-inch round cake pans with parchment paper and spray with non-stick cooking spray. Add 1 can undrained pineapple, half and half, egg, margarine, 2 tablespoons pecans, and 1 teaspoon coconut extract. milk, butter, pineapple, sugar, brown sugar, pineapple juice and 6 more Taiwanese Pineapple Cake yum of china salt, sugar, powdered sugar, milk powder, eggs, pineapple, butter and 1 more Preheat the oven to 350°F. Instructions. In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, baking soda and salt. While the cake is baking, in a medium saucepan on medium heat, heat the pineapple (with liquid) and sugar just until the sugar dissolves. Step 1. Stir in with the butter until it is dissolved. 3. Preheat oven to 350 degrees. butter pecan pudding. More information . round baking pans. For the top layer, combine the beaten eggs with the remaining top layer ingredients and stir well to combine. Preheat oven to 325 degrees. Bake at 350 degrees F for 45 minutes. Mix cream cheese with mixer until smooth. To make the cake, preheat the oven to 350°. Beat the sugar, corn meal, flour, eggs and salt together. Mix pudding according to directions. Pour over hot cake. 1 can crushed pineapple, drained 1 -1/2 cups shredded coconut (separated) Preparation: Bake cake according to directions in a 9 x 13-inch baking dish. Ingredients Produce 1 can (s) Pineapple Refrigerated 2 Eggs Baking & Spices 2 cup All-purpose flour 1 tsp Baking soda 1 1/2 cup Confectioners' sugar 1 Cream cheese frosting 1 pinch (es) Salt 2 cup Sugar 2 tsp Vanilla Oils & Vinegars 1 There is no butter or oil Nuts & Seeds 1 Coconut 1 cup Nuts Dairy 8 softened oz 1 package (s) cream cheese Mix all the cake ingredients together in a bowl. Step 3 Spread on top of cooled cake. Let cool. Place pudding mixture in refrigerator. Step 4 Arrange 8 pineapple rings in two rows in the baking dish. Spread the drained pineapple over the top of the cake and set aside. Spread over cake. Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Cake is best after icing has been refrigerated. Bake according to directions. Hint: If it is not soft enough, you can put in microwave to soften (not too long). 1 cup chopped nuts, pecans or walnuts. Mix together whipping cream, powdered sugar, and vanilla until thick. Sprinkle with chopped nuts if desired. Preheat the oven and prepare a 9 x 13 inch baking pan by greasing it with solid shortening or butter and then dusting well with flour. Fold in pecans. 5. In a large mixing bowl combine the pudding mixes, milk, and coconut extract; beat for 2 minutes. In a large bowl, blend the cream cheese, instant vanilla pudding, and milk together until smooth. Then add milk, coconut, vanilla, and nuts; beat until mixed well. While cake is baking, mix the coconut milk and condensed milk together in a bowl. Hawaiian Pineapple Coconut Poke Cake tip www.melissassouthernstylekitchen.com. Pour batter into a 15x10x1-inch jelly roll cake pan or cookie sheet. In a bowl, combine the butter, sugar, and flour. Once cool, use a wooden skewer to poke holes all over the entire cake. Frost with Cream Cheese Icing. Baking soda Let cool. Fold in drained pineapple. Preheat oven to 350°F or according to box cake mix directions. In a medium mixing bowl, mix together the pudding mix, crushed pineapple, and condensed milk, Stir until the instant pudding has dissolved. Cool in pan. Heat sugar and pineapple till boiling. Stir just until moistened. Cool completely on a wire rack. Spread batter into the prepared pan. Refrigerate until ready to serve. Mix cake mix according to package directions but substitute pineapple juice for water. Step 5 Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings. In a mixing bowl, whisk together sweetened condensed milk, cream of coconut and juice from can of crushed pineapple. 1 c. shredded coconut. While cake is baking, bring crushed pineapple and sugar to a boil. Bake at 350 for 30-40 minutes. Spray a 9 inch round cake pan with butter-flavored cooking spray. Mix the flour, sugar, baking soda, eggs, crushed pineapple and juice, coconut flakes, and walnuts. Serve with crackers: wheat thins, Ritz, or Triscuits work well. Combone cheese with orange juice, beat until fluffy. . Pour batter into prepared pan. Using an electric mixer on medium speed, mix together the flour, sugar, baking soda, eggs, coconut, and walnuts until well blended - approximately 4 minutes. In a small mixing bowl, lightly beat the eggs together. Add pineapple in a circular design and insert a cherry into the center of each pineapple ring. Use about 10 coals underneath and 16 on top. In a 9×13 baking dish, spread the Cherry Pie Filling. 1/2 c. chopped nuts. To toast the coconut, cook it in a large skillet over medium heat, stirring frequently, until the flakes are mostly golden brown. Add Crushed Pineapple and spread over Cherry Pie Filling. Put together a delicious one of a kind cake then co-ordinate with more cake ice cream milk shakes candies frosting and fudge for the ultimat. ICING: Prepare the cake mix according to the directions on the box in a 13 x 9 inch baking pan. can of crushed pineapple (do not drain) 1 c. crushed or chopped walnuts 1 teaspoon. The crust is warm, flaky, and perfectly crispy, and the pineapples are sweet, tender, and melt-in-your-mouth good. Pour the melted butter into a 9x13-inch baking dish. Remove the cake from the oven and use the handle of a wooden . Mix cake according to directions, substituting required amount of milk instead of water. Poke holes in the hot cake with the top of a wooden spoon. Let cool completely. Add cake mix and mix until just combined. Sprinkle chopped nuts evenly over the bottom of pan. Cream eggs and sugar. Cream the eggs, sugar, butter using a mixer. Bake 40 minutes at 350F degrees. 1/2 cup pecans 9 oz crushed pineapple 1/2 cup pitted dates 1/2 cup marashino cherries 1/2 tso orange peel, grated 1 cup heavy cream, whipped. Icing Mix cream cheese and margarine together. Let cool completely. Add the eggs, vanilla extract and crushed pineapple to the bowl and mix well. Prepare the cheesecake: Mix the cream cheese, sugar, eggs, and milk. In large mixing bowl, cream together granulated sugar and eggs. Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; stir in pecans. Bake for 15 minutes until light golden brown. Bake in 9x13" pan. In a large bowl, mix all of the ingredients (only 1 cup of the pecans) together until well combined. Hawaiian Dream Cake Recipe Desserts with yellow cake mix, oil, eggs, crushed pineapple, juice, coconut, cream cheese, milk, vanilla instant pudding, heavy cream, granulated sugar, vanilla extract, coconut, chopped pecans. This five-ingredient cobbler requires only 10 minutes of prep time and minimal hands-on effort to make. Pineapple Cobbler. baking pan. 1. Pour into a greased 9X13 inch pan and bake at 350 for 35 - 40 minutes (until top is golden brown). In a dry medium skillet over medium heat, toast the pecans, tossing frequently, until fragrant, about 3 to 5 minutes. Mix in the eggs, 1/2 c. water, 1/2 c. oil, and 1/2 c. rum and blend well. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Sprinkle with chopped nuts if desired. 1 large can (20 ounces) crushed pineapple (undrained) 2 cups all-purpose flour. Carefully spread on top of slightly cooled cake. Pour batter into prepared pan and bake 40-45 minutes or until golden brown. 2. Spread the frosting evenly over the hot cake. 2 large eggs. Fold in the grated carrots, crushed pineapple, and 1/2 cup of pecans. Bake the cake at 350, for about 35 minutes in a greased 9 x 13 baking pan. From savory to sweet, pecans add not only texture to a recipe but delicious flavor too! Chill for a couple of hours before serving. In a large bowl, combine all the ingredients for the cake and mix well. Make a well in the flour mixture and add the wet ingredients to the flour mixture, stirring just until moist . Pour over cake, filling all holes with mixture. 3/4 cup chopped pecans; Mix together brown sugar, flour, water, melted butter, and pecans. With clean beaters and bowl, beat whipping cream and vanilla at medium speed until frothy. 1/2 teaspoon salt. Add enough water to the reserved pineapple juice to make 1 cup; add it to the bowl then beat with an electric mixer until mixture is thoroughly combined. Pour into 3 greased and floured 9-in. Bake in a greased 9x13-inch pan at 350 degrees until brown, about 10-15 minutes. Add nuts and mix again. 1 cup chopped Pecans 2 c all purpose flour 1 1/2 c sugar 2 eggs 1 tsp baking soda 1 tsp vanilla pinch salt 1 - 20 oz can of crushed pineapple ( undrained ) in it's own juice - not syrup CREAM CHEESE FROSTING 1/2 c butter or 1 stick 1 - 8 oz cream cheese, softened 1 tsp vanilla 1 1/2 c confectioners' sugar View the full recipe at imjussayin.co Combine eggs and pineapple; stir into dry ingredients just until moistened. Melt butter in a 10- or 12-inch cast-iron skillet on a stovetop. In a medium mixing bowl, mix together all cake ingredients until smooth. Step 2 Sift together the flour, sugar and baking soda. Heat oven to 350 deg..In a large mixing bowl,combine,flour,baking soda and sugar.Add eggs,pineapple,with its juice,and nuts;mix well.Pour into lightly greased 9"x13"x2" baking pan.Bake 35 to 45 minutes.Cool. Position a rack in the middle of the oven and preheat to 325 degrees. Bake for 40-50 minutes. let set. If you don't have enough to make 1 cup, add water. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. [Tip: If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.] . Coconut. Mix flour, sugar, and baking soda in a large bowl. Add the eggs, crushed pineapple, and vanilla and mix well. Spread batter evenly into prepared pan. Add graham crumbs and baking powder. Pour into a greased 9x12" pan. Pour into greased and floured 13 x 9 cake pan. In a bowl, combine the butter, sugar, and flour. Remove pie from oven. Preheat oven to 180C/350F/Gas 4 and grease a 9" x 13" (33cm x 23cm) baking pan. For the cake: Preheat oven to 350°F. Melt the butter in the dutch oven. Add pineapple with juice, flour, baking soda, salt and walnuts, stir until combined. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Gently stir in Cool Whip, marshmallows, coconut and nuts. Pour the wet ingredients into the dry ingredients and stir until combined. Cool for 10 minutes . Pour into 3 greased and floured 9-in. Instructions. Stir in the melted butter and mix well. Coat a 10-inch bundt pan with nonstick cooking spray. Add the canned pineapple with the juice and mix thoroughly. Place the remaining 1 cup of pecans on a plate and roll the ball in the pecans covering well. Instructions: Preheat oven to 350ºF. Bake cake mix according to package directions in a 9×13 pan. Shape into a ball. -------Frosting------Frost when cool with cream cheese icing: Mix sugar, cream cheese, butter and vanilla. Pour into greased and floured pan (s). Crumble together and press into the bottom of the pan. Spread on top of cake while warm. Instructions. Hawaiian Pineapple Cake (1980) Original Shake and Bake Chicken Coating (1982) 7-Up Barbecue Sauce (1957) Tangy Lemon Bundt Cake (1973) Fold in nuts. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Frosting: Beat butter, cream cheese and vanilla together until creamy. Bake the cake for 20 minutes at 325 then cover loosely with foil to prevent over browning. Makes 6 to 8 servings. Pour into a buttered 9x13-inch baking pan. Fold in nuts with spoon. In a large bowl, combine the cake and pudding mixes, oil, pineapple, eggs, and cinnamon. Spray a 12-cup Bundt pan with baking spray. 4. Make Icing: Combine cream cheese, butter, confectioners sugar . round baking pans. 1 cup crushed pineapple, drained; 5 eggs; 1 cup milk; 1 tspn vanilla; 2 tspns baking powder; 1 cup chopped nuts; Pineapple icing (see below) Cream butter, sugar, eggs, and pineapple, and beat well. Cool completely. Stir just until combined. This wonderful buttery nut is great as a snack or incorporated into your favorite cooking or baking recipe. Gently stir in the pecans, pineapple and coconut (don't beat it). See more result ›› Minimum of 25 guests required. Finish cheesecake bites: Bake for 15 - 20 minutes and allow them to cool before serving. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Add 2 tbsp of this mixture into each pecan crust cup, still in the pan, and sprinkle each cake with coconut flakes before placing in the oven. Add bananas, crushed pineapple and vanilla extract and continue mixing. 1 1/2 cup granulated sugar. Hawaiian Pineapple Cake So easy, simple and inexpensive to make. Whisk together the flour, salt, baking soda and cinnamon. Fold in drained pineapple. Remove from heat. Bake at 350 degrees for 30 minutes. Mix ingredients together and place in a greased 9 x 13 pan. Whisk together the flour, sugar, baking soda, and salt. Instructions. Pour mixture into an unbaked pie shell. Blend together well to a cream and add vanilla and 10 x sugar. It is always a hit (even with kids) Yields 10-20 (depending on cuts) Ingredients 2 c. sugar 2 c. flour 2 eggs beaten 1 20 oz. Frost cake with cream cheese frosting while still warm. Bake in preheated oven 20-24 minutes or until the top is golden and a toothpick inserted int the center comes out clean. In a separate bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together. Spray a 15x10x1 inch baking pan with nonstick cooking spray. Cool for 10 minutes . Combine with flour mixture and mix all together with mixer. Stir just until moistened. Grease and flour a 9x13 inch pan. 1 1/2 teaspoon baking soda . Set aside to cool slightly. Punch holes in cake. 20 Oz Crushed Pineapple DO NOT DRAIN 1 Box (18.5 oz) Yellow Cake Mix 2 Sticks butter, melted 8 Oz Shredded Coconut 1 Cup Pecans, Chopped Instructions Preheat Oven 350°. Chopped pecans. Return to slow oven, 325 degrees, and bake 10 minutes. In a large bowl mix together flour, sugar, baking soda, eggs, vanilla and crushed pineapple (with juice) and beat until well combined. container Cool Whip. Sprinkle brown sugar, pecans and coconut on top and in between the pineapple rings. In a medium bowl, combine banana, brown sugar, pineapple, coconut, egg, coconut oil, almond extract, and vanilla, stirring well to combine. Allow cake to cool completely, set aside. Combine remaining ingredients in a separate bowl; mix well. Pour into greased pan. Frost when cool with cream cheese frosting, if desired. Preheat oven to 350°F. While cake is baking, mix cream cheese, pudding and milk together in a mixer or with electric beaters until blended well and thickened. Prepare the cake mix according to the directions on the box in a 13 x 9 inch baking pan. Hawaiian Dessert Pineapple Recipes Hawaiian Pie Just a Pinch pineapple, coconut, graham cracker pie crust, sour cream, cool whip and 2 more Hawaiian Fluff Topping Frosting and the Smile maraschino cherries, coconut, heavy whipping cream, powdered sugar and 2 more Hawaiian Cheesecake Salad The Slow Roasted Italian