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Chocolate-Covered Cherries
Dessert American

Chocolate-Covered Cherries

4.7

Prep
60 min
Cook
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Drain cherries and set on paper towels to dry.
  3. 3 Stir together butter and corn syrup in a medium bowl until smooth.
  4. 4 Mix in confectioners' sugar and knead to form a dough.
  5. 5 Wrap each cherry in about 1 teaspoon dough. Chill in the refrigerator until firm.
  6. 6 Melt confectioners' coating in a heavy saucepan over low heat.
  7. 7 Holding onto the stem, dip each cherry into coating and place on waxed paper-lined sheet trays. Chill in the refrigerator until coating is set. Store in an airtight container in a cool place.

By Meredith

Grilled Pineapple Upside-Down Cake
Dessert American

Grilled Pineapple Upside-Down Cake

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat.
  2. 2 Place a 12x12-inch sheet of aluminum foil onto a work surface. Spoon brown sugar and butter in the center of the foil. Arrange pineapple ring over sugar-butter mixture and place cherry in the center. Top pineapple ring with inverted shortcake shell. Fold the foil around cake to form a packet.
  3. 3 Grill the packet sugar-side down on the preheated grill until sugar is caramelized and cake is hot, about 12 minutes.

By souschef

Best Pineapple Upside-Down Cake
Dessert American

Best Pineapple Upside-Down Cake

4.7

Prep
10 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Coat bottoms and sides of two 9-inch round cake pans with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
  3. 3 In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
  4. 4 Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between prepared cake pans. Remember which pan has the pineapple rings in it.
  5. 5 Bake cakes in the preheated oven until a toothpick inserted into cake comes out clean, about 40 to 50 minutes. Cool cakes in pans for 20 minutes.
  6. 6 While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.
  7. 7 Slice and serve.

By Donna

Glorified Rice
Dessert American

Glorified Rice

4.6

Prep
5 min
Cook
20 min
Total
260 min

Instructions

  1. 1 In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. 2 In a large bowl combine the cooked, cooled rice, sugar, pineapple and marshmallows. Fold in the whipped cream. Chill for 4 hours.
  3. 3 Spoon the rice mixture into 6 dessert dishes and place a cherry on top of each.

By Reeta H

Divine Cherry Chocolate Ice Cream
Dessert American

Divine Cherry Chocolate Ice Cream

4.5

Prep
5 min
Cook
15 min
Total
380 min

Instructions

  1. 1 Stir together cream, milk, sugar, and juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
  2. 2 Whisk hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour mixture into a container, cover, and refrigerate until cold, about 6 hours.
  3. 3 Chop the reserved maraschino cherries, then stir into cold custard along with almond extract, and chopped chocolate. Pour into the ice cream maker, and freeze according to the manufacturer's directions.

By Shannon

Quick Camping Pineapple Cakes
Dessert American

Quick Camping Pineapple Cakes

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Spray the aluminum sheets with cooking spray, and place a sponge cake shell in the center of each sheet. Spoon the crushed pineapple into the cakes, dividing it equally, and sprinkle each cake with about 1 teaspoon of brown sugar and about 2 teaspoons of nuts. Top each cake with 3 maraschino cherries, and drizzle 1 to 2 teaspoons of the pineapple juice over each cake.
  2. 2 Wrap the cakes in the foil, leaving some room at the top for air circulation. Place the foil packs onto the embers of a campfire until the cakes are hot and bubbling, about 10 minutes.

By Jill C

Pineapple Cobbler
Dessert American

Pineapple Cobbler

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place butter into a 9x13-inch baking dish and set on an oven rack to melt while preheating.
  2. 2 In a medium bowl, stir together flour, white sugar, and milk until smooth. In a separate bowl, toss pineapple with brown sugar until well coated.
  3. 3 When the butter is melted, remove the baking dish from the oven. Pour batter into the prepared dish, then drop spoonfuls of pineapple mixture over top. Sprinkle with cherries.
  4. 4 Bake in the preheated oven until golden, about 30 minutes.

By Kristina

Cherry Cheesecake Balls
Dessert American

Cherry Cheesecake Balls

4.0

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Beat cream cheese, sugar, butter, and vanilla together in a bowl using an electric mixer; beat in coconut and cherries.
  2. 2 Place graham cracker crumbs in a shallow bowl. Drop batter by teaspoonfuls into crumbs; form into balls. Roll again; place on wax paper-lined baking sheets.
  3. 3 Refrigerate for 2 hours before serving.

By Shelley Chrapun

Make Ahead Cherry Winks
Dessert American

Make Ahead Cherry Winks

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Combine 2 cups of Make Ahead Cookie Mix with white sugar, egg, butter, and vanilla. Add nuts if desired. Stir in raisins and chopped maraschino cherries.
  3. 3 Shape dough into balls. Press half of a Maraschino cherry into each cookie and bake 11-16 minutes.

By Lynn

Pineapple Upside-Down Cake From Dole
Dessert American

Pineapple Upside-Down Cake From Dole

4.7

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch pan with cooking spray.
  2. 2 Drain pineapple slices; set aside.
  3. 3 Stir brown sugar and melted butter together in the prepared pan; spread evenly over the bottom of the pan. Place pineapple slices in a single layer on brown sugar mixture. Place a cherry into the center of each pineapple slice and the center of the pan.
  4. 4 Beat cake mix, cold water, and egg together in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for 3 to 4 more minutes.
  5. 5 Pour batter evenly over pineapple and cherries in the pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 minutes.
  7. 7 Loosen edges and turn out onto a serving platter.

By Dole

Frozen Fruit Cups
Dessert American

Frozen Fruit Cups

4.5

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Line 18 muffin cups with paper liners.
  2. 2 Stir together sour cream, sugar, lemon juice, and salt in a large bowl until blended. Fold in bananas, pineapple, cherries, and pecans until incorporated. Pour into the prepared muffin cups.
  3. 3 Freeze until set, then transfer to resealable freezer bags for storage.

By HEATHERGARR

Hawaiian Wedding Cake
Dessert American

Hawaiian Wedding Cake

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Prepare and bake cake mix according to package directions in a 10x15-inch pan. Remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
  3. 3 Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth; mix in prepared pudding. Fold in whipped topping. Spread evenly over pineapple.
  4. 4 Sprinkle top with coconut, chopped walnuts, and maraschino cherries. Store in refrigerator until ready to serve.

By Marcia

Pineapple Upside-Down Cake
Dessert American

Pineapple Upside-Down Cake

4.8

Prep
20 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Drain canned pineapple into a 1-cup measure. Add water if needed to measure 1 cup. Set aside juice and 9 pineapple rings for the cake. Set any remaining juice and pineapple rings aside for another use.
  3. 3 Melt butter in a 12-inch cast iron skillet over medium-high heat.
  4. 4 While butter is melting, combine cake mix, reserved 1 cup pineapple juice, vegetable oil, and egg whites in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.
  5. 5 Remove melted butter from the heat and sprinkle brown sugar evenly over top until all the butter is covered. Arrange 8 pineapple rings around the outer edge of the skillet and place the remaining pineapple ring in the center without overlapping. Place a maraschino cherry into the center of each pineapple ring; pour cake batter on top.
  6. 6 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 40 minutes.
  7. 7 Remove from the oven and let cool in the skillet for 10 minutes; don't let the cake cool too much or it will stick to the pan.
  8. 8 Run an offset spatula around the edges to gently loosen cake. Place a plate over the skillet, then flip and carefully turn the warm cake out onto a plate. Transfer any fruit or glaze that sticks in the skillet back to the cake.

By Anne

Cherry Angel Food Cake
Dessert American

Cherry Angel Food Cake

4.3

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Sift flour three times.
  2. 2 Beat egg whites, cream of tartar, and salt in a large glass or metal mixing bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract.
  3. 3 Fold sifted flour into egg white mixture until no streaks remain. Pour 1/2 of the batter into a clean, dry 10-inch tube pan, and arrange 1/2 of the cherries overtop. Repeat once more.
  4. 4 Bake in the preheated oven for 50 minutes. Cool cake in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle; this will prevent the cake from sinking.

By Traci Poole

Granny's Shortbread Cookies
Dessert American

Granny's Shortbread Cookies

4.1

Prep
Cook
Total

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff.
  3. 3 Place onto floured board and knead lightly until the dough begins to crack.
  4. 4 Roll out 1/4 inch thickness and cut into desired shapes.
  5. 5 Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries.
  6. 6 Bake for 10 minutes or until golden brown.

By Lori G

Maraschino Cherry Nut Bread
Dessert American

Maraschino Cherry Nut Bread

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. 2 Beat sugar, shortening, eggs, and salt together in a large bowl with an electric mixer until well combined.
  3. 3 Whisk flour and baking powder together in a medium bowl; add to shortening mixture in 2 or 3 additions, alternating with maraschino cherry juice, mixing well after each addition.
  4. 4 Cut each cherry into 4 pieces; stir into batter with pecans. Spoon batter into the prepared loaf pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack; cool completely.

By CHenson

Banana Split Pie
Dessert American

Banana Split Pie

4.2

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly in the graham cracker crusts.
  2. 2 In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. Spoon a little of the reserved juice over fruit. Spoon whipped topping over fruit; garnish with cherries and pecans. Chill before serving.

By Judy Bowen

Ambrosia Fruit Salad
Dessert American

Ambrosia Fruit Salad

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place marshmallows, coconut, oranges, cherries, whipped topping, pineapple, fruit cocktail, nuts, nutmeg, and cinnamon into a large serving bowl; mix until well combined.
  3. 3 Place in the refrigerator to chill for 30 to 45 minutes before serving.
  4. 4 Enjoy!

By Kimberley Teal

Boozy Mai Tai Pops
Dessert American

Boozy Mai Tai Pops

4.0

Prep
10 min
Cook
5 min
Total
735 min

Instructions

  1. 1 Heat sugar and ½ cup water in a saucepan over low heat until sugar is dissolved, about 2 minutes. Off heat, stir in almond extract.
  2. 2 Pour pineapple orange concentrate and limeade concentrate into a large pitcher; stir in 1 ½ cups water, dark rum, light rum, and almond simple syrup.
  3. 3 Place 1 pineapple tidbit and 1 maraschino cherry half in the bottom of each ice pop mold; add rum mixture. Freeze at least 12 hours.

By Matt Wencl

Chocolate Cherry Kiss Cookies
Dessert American

Chocolate Cherry Kiss Cookies

4.3

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Whisk flour and salt together in a small bowl.
  3. 3 Combine shortening, confectioners' sugar, cherry juice, red food coloring, almond extract, and cherry flavoring in a large bowl. Add flour mixture and mix well. Stir in maraschino cherries.
  4. 4 Shape dough into 1-inch balls. Arrange 2 inches apart on ungreased cookie sheets.
  5. 5 Bake in the preheated oven until edges are light golden brown, 8 to 10 minutes. Immediately press a chocolate kiss into the top of each cookie. Transfer cookies to wire racks to cool completely.

By Kristy

Pineapple Upside Down Cupcakes
Dessert American

Pineapple Upside Down Cupcakes

4.8

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.
  3. 3 Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  4. 4 Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  5. 5 Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.
  6. 6 Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.
  7. 7 Pour batter into the muffin cups, filling them to the top; do not overfill.
  8. 8 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up.
  9. 9 Sprinkle cupcakes lightly with confectioners' sugar before serving.

By Bri

Boston Creme Mini-Cupcakes
Dessert American

Boston Creme Mini-Cupcakes

4.4

Prep
30 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spray 24 mini muffin cups with cooking spray.
  3. 3 Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.
  4. 4 Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
  5. 5 Bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. Check for doneness after 10 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow cupcakes to cool for about 20 minutes.
  6. 6 Whisk instant French vanilla pudding mix and milk together in a bowl for 2 minutes. Allow pudding to stand for 5 more minutes to thicken.
  7. 7 Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
  8. 8 Freeze filled cupcakes for at least 1 hour to make frosting them easier.
  9. 9 Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
  10. 10 Spread second, thicker layer of frosting over the first layer. Place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. Refrigerate mini cupcakes until serving time.

By veggiechef

Southern-Style Banana Split Cake
Dessert American

Southern-Style Banana Split Cake

4.9

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Combine graham cracker crumbs, white sugar, and melted butter in a large bowl; mix well. Press into a 9x13-inch cake pan; refrigerate until chilled, about 30 minutes.
  2. 2 Beat together cream cheese and confectioners' sugar in the large bowl until smooth; spread over chilled graham cracker crust.
  3. 3 Layer sliced bananas and crushed pineapple over cream cheese mixture; cover with whipped topping.
  4. 4 Top with cherries and chopped nuts. Refrigerate for at least 1 hour and serve chilled.

By Tammy Livingston

Lemon Ice-Box Cake
Dessert American

Lemon Ice-Box Cake

4.7

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Combine 14 crushed graham crackers, ½ cup sugar, and melted butter in a bowl. Mix until evenly moistened; press into the bottom of a 9 x 13-inch pan.
  2. 2 Mix lemon gelatin with 1 cup boiling water together in a separate bowl. Cool.
  3. 3 Meanwhile, whip evaporated milk, 1 cup sugar, and lemon juice in another bowl until sugar dissolves. Whip in cooled gelatin into milk mixture: stir in pineapple.
  4. 4 Pour lemon mixture over crust in pan. Sprinkle with ½ cup crushed graham crackers and chopped maraschino cherries. Chill in the refrigerator for 8 hours to overnight.

By Glenda

Pineapple Upside-Down Bundt Cake
Dessert American

Pineapple Upside-Down Bundt Cake

4.9

Prep
30 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with cooking spray with flour.
  2. 2 Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
  3. 3 Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time, until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before removing from the pan.

By Jamie Lowe

Pineapple Upside-Down Cheesecake
Dessert American

Pineapple Upside-Down Cheesecake

4.3

Prep
25 min
Cook
55 min
Total
290 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover the bottom of the pan. Top with pineapple slices, then place one cherry into the center of each slice.
  3. 3 Mix graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons melted butter together in a small bowl until well combined. Press mixture over pineapple slices.
  4. 4 Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition until blended. Pour batter into the cake pan.
  5. 5 Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour. Remove from the oven.
  6. 6 Run a knife around the inside edge of the pan to loosen. Allow to cool completely, about 30 minutes. Invert onto a serving plate and refrigerate for at least 3 hours before serving.

By Christopher

Old Fashioned Pineapple Upside-Down Cake
Dessert American

Old Fashioned Pineapple Upside-Down Cake

4.3

Prep
25 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Melt 1/2 cup butter over very low heat in a 10-inch heavy skillet with a heat-resistant handle or a cast iron pan. Remove from heat; sprinkle brown sugar evenly into the skillet. Arrange pineapple slices to cover the bottom of the skillet. Distribute cherries around pineapples; set aside.
  3. 3 Sift together flour, baking powder, and salt in a bowl; set aside.
  4. 4 Separate eggs; place whites in a large mixing bowl and yolks in a smaller bowl.
  5. 5 Beat egg whites on medium speed until soft peaks form. Add white sugar gradually, beating well after each addition. Beat until medium-stiff peaks form.
  6. 6 Beat egg yolks at high speed until very thick and yellow. Using a wire whisk or rubber scraper, gently fold egg yolks and flour mixture into whites with an over-and-under motion until blended.
  7. 7 Fold 1 tablespoon melted butter and almond extract into batter, then spread batter evenly over pineapple in the skillet.
  8. 8 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Loosen cake edges with a table knife. Cool cake for 5 minutes before inverting it onto a serving plate.
  9. 9 Enjoy!

By Cathy