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Pineapple and Basil Sorbet
Dessert American

Pineapple and Basil Sorbet

4.5

Prep
20 min
Cook
Total
560 min

Instructions

  1. 1 Mix together pineapple, sugar, juice, and basil in a blender until smooth; chill in the refrigerator for 1 hour.
  2. 2 Place chilled mixture in an ice cream maker and churn according to manufacturer's instructions. Pour into an airtight container and freeze for 8 hours to overnight.

By Ckandi007

Coconut-Pineapple Ice Cream
Dessert American

Coconut-Pineapple Ice Cream

5.0

Prep
10 min
Cook
Total
220 min

Instructions

  1. 1 Combine cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
  2. 2 Pour cream of coconut mixture into an ice cream maker and process until thickened according to manufacturer's instructions; transfer to an airtight container, and place in the freezer until firm, about 3 hours.

By lutzflcat

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

Pina Colada Bread Pudding
Dessert American

Pina Colada Bread Pudding

5.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine 1 1/2 fluid ounces pineapple juice, 1/3 cup coconut, brown sugar, melted butter, and rum in a bowl; pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.
  3. 3 Combine coconut milk beverage, eggs, remaining 4 1/2 fluid ounces pineapple juice, orange juice, remaining 1/3 cup coconut, white sugar, 2 teaspoons cinnamon, and nutmeg in large bowl; pour over bread cubes and sprinkle with a little cinnamon.
  4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.

By Elaine Leithiser

Grandma's Pineapple Upside-Down Cake
Dessert American

Grandma's Pineapple Upside-Down Cake

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
  3. 3 Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
  4. 4 Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
  5. 5 Alternate folding flour mixture and pineapple juice into egg mixture in 3 batches, beginning and ending with flour mixture. Pour over pineapple slices.
  6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

By C N

Hawaiian Cake
Dessert American

Hawaiian Cake

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
  2. 2 Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.

By Carol

Mincemeat Pie Filling
Dessert American

Mincemeat Pie Filling

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix apples, diced beef, raisins, sugar, beef broth, orange sections, sorghum, pickle juice, pineapple juice, cinnamon, nutmeg, cloves, and salt together in a large bowl until well combined.
  3. 3 Store filling in the refrigerator or freeze until ready to use.

By Darlene

Hawaiian Pineapple Upside-Down Cake
Dessert American

Hawaiian Pineapple Upside-Down Cake

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pour melted butter into a 9x13-inch baking dish. Sprinkle brown sugar evenly over butter. Arrange pineapple rings in 2 rows in the baking dish.
  3. 3 Sprinkle nuts, 1/4 cup coconut, and chopped pineapple between the rows of pineapple rings. Place a cherry in each pineapple ring, then scatter remaining 4 cherries over coconut mixture. Set the baking dish aside.
  4. 4 Whisk together pineapple juice, coconut water, oil, and eggs in a large bowl. Stir in mashed banana, white cake mix, and remaining 1/4 cup coconut until well blended. Pour batter slowly into the prepared baking dish.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool in the baking dish for 10 minutes, then run a paring knife around the edges.
  6. 6 Cover the baking dish with a large serving plate and invert cake onto the plate so pineapple slices face up.

By Kim

Broken Glass Cake
Dessert American

Broken Glass Cake

4.7

Prep
30 min
Cook
Total
480 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
  3. 3 Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
  4. 4 Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
  5. 5 Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
  6. 6 Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.
  7. 7 Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
  8. 8 Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
  9. 9 Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
  10. 10 Sprinkle the cake with reserved graham cracker crumb mixture.
  11. 11 Refrigerate until set, at least 3 hours to overnight.

By Chessenden

Chef John's Pineapple Upside-Down Cake
Dessert American

Chef John's Pineapple Upside-Down Cake

4.0

Prep
15 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
  3. 3 Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
  4. 4 Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
  5. 5 Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
  6. 6 Pour batter over the pineapple slices in the skillet; spread evenly to cover.
  7. 7 Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
  8. 8 Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.

By John Mitzewich

Sawdust Salad
Dessert American

Sawdust Salad

4.5

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 In a large bowl, combine lemon and orange gelatin powders and boiling water. Stir until powders are dissolved, then stir in drained pineapple and marshmallows. Refrigerate until firm.
  3. 3 While gelatin mixture is chilling, whisk together pineapple juice, sugar, eggs, and flour in a medium saucepan and cook over medium heat until thick. Stir constantly and do not allow mixture to scorch.
  4. 4 Remove from heat and let cool before spreading over the set gelatin mixture.
  5. 5 Toss sliced bananas with lemon juice to prevent browning. Drain, then layer sliced bananas over custard mixture.
  6. 6 Prepare whipped topping mix according to package directions, then beat in cream cheese until smooth.
  7. 7 Spread mixture over bananas. Sprinkle with toasted coconut.
  8. 8 Chill salad for 2 to 4 hours before serving.

By DThomRN2

Pineapple Coconut Cake
Dessert American

Pineapple Coconut Cake

4.1

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
  2. 2 Make the cake: Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, one at a time, into butter mixture, beating well until each egg is fully incorporated.
  3. 3 Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
  5. 5 Make the icing: Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
  6. 6 Place one cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

By Brenda Vandervort

Pecan Pineapple Coffee Cake
Dessert American

Pecan Pineapple Coffee Cake

4.3

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
  2. 2 Combine flour, 1/4 cup brown sugar, white sugar, baking powder, baking soda, and salt in a bowl. Whisk yogurt, oil, egg, and vanilla extract in a separate bowl until smooth; stir in flour mixture until just blended. Fold in pineapple tidbits and 1/3 cup reserved pineapple juice until batter is just mixed; pour into the prepared baking dish.
  3. 3 Combine pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 30 minutes. Cool in dish for 10 minutes before transferring to a wire rack to cool. Serve warm or completely cool.

By alice

Fruit Pizza Even Better
Dessert American

Fruit Pizza Even Better

4.8

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-inch round pizza pan with butter-flavored cooking spray.
  2. 2 Combine flour and confectioners' sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press into the prepared pizza pan to make a crust.
  3. 3 Bake in the preheated oven until very lightly browned, 12 to 15 minutes. Cool on a wire rack.
  4. 4 Beat cream cheese, 1/3 cup white sugar, and almond extract until smooth; spread over completely cooled crust. Arrange strawberries, blueberries, and kiwi decoratively over cream cheese mixture.
  5. 5 Mix pineapple juice, 1/2 cup white sugar, cornstarch, and lemon juice in a saucepan until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly and drizzle over fruit. Refrigerate until chilled.

By Kim Harper

Fruit Pizza with White Chocolate
Dessert American

Fruit Pizza with White Chocolate

4.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. 2 Beat 1 ½ cups sugar, butter, and shortening together in a bowl with an electric mixer until fluffy; beat in eggs. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; beat into butter mixture until forms a stiff dough. Press dough into a rectangle on the baking sheet until the size of the baking sheet.
  3. 3 Bake in the preheated oven until light brown, about 10 minutes. Cool.
  4. 4 Place vanilla chips and cream in a microwave-safe bowl; microwave on high until chips are melted and smooth after stirring, 60 to 90 seconds. Beat in cream cheese with an electric mixer until combined. Spread on cookie crust.
  5. 5 Arrange strawberries decoratively over vanilla cream cheese topping. Combine pineapple juice, remaining ½ cup sugar, cornstarch, and lemon juice in a medium saucepan over medium heat; cook and stir until sugar dissolves and mixture thickens. Pour over strawberries and topping; refrigerate until serving.

By Lynisa

Carrot Cake with Pineapple Cream Cheese Frosting
Dessert American

Carrot Cake with Pineapple Cream Cheese Frosting

4.7

Prep
20 min
Cook
45 min
Total
605 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  2. 2 Make cake: Sift together flour, baking soda, cinnamon, and salt in a large bowl. Lightly beat eggs in a second large bowl; add sugar, buttermilk, applesauce, oil, and vanilla and mix until well combined. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 45 to 50 minutes. Cool in the baking dish on a wire rack, about 1 hour. Cover the dish tightly with plastic wrap; refrigerate for 8 hours to overnight.
  4. 4 Make frosting: Beat together Neufchâtel cheese and 1 tablespoon reserved pineapple juice in a medium bowl with an electric mixer until smooth. Add confectioners' sugar, vanilla, and salt; beat until frosting is smooth.
  5. 5 Spread frosting over cold cake.

By Meghan Miller

Carrot Cake Cookies with Pineapple
Dessert American

Carrot Cake Cookies with Pineapple

4.4

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.
  2. 2 Make dough: Whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl until well combined; set aside.
  3. 3 Beat together sugars, butter, and shortening in another bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Mix in flour mixture until just incorporated. Fold in crushed pineapple, carrot, raisins, and walnuts, mixing just enough to evenly combine. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  4. 4 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheets before removing to a wire rack to cool completely.
  5. 5 Make frosting: Beat together cream cheese and butter in a medium bowl with an electric mixer until smooth. Add confectioners' sugar and pineapple juice; beat until no lumps remain.
  6. 6 Spread frosting on cooled cookies. Allow to dry completely before storing.

By BakingObsession123

Sweet Pineapple Rolls
Dessert American

Sweet Pineapple Rolls

5.0

Prep
20 min
Cook
35 min
Total
255 min

Instructions

  1. 1 Make curd: Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth. Pour into a medium saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until curd thickens, 3 to 5 minutes. Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill in the refrigerator until set, 2 to 3 hours.
  2. 2 Make dough after curd has been chilling for 1 hour: Pour milk and pineapple juice into a microwave-safe glass measuring cup. Warm in the microwave for 30 seconds. Stir in yeast until dissolved. Let stand until foamy, about 5 minutes.
  3. 3 Stir together beaten egg, sugar, and lemon zest into yeast mixture. Pour into the bowl of a stand mixer fitted with the dough hook attachment, then add all-purpose flour, whole wheat flour, and salt. Mix until dough comes together. Add butter gradually, with the mixer running, until fully incorporated into dough. Knead until dough leaves the sides of the bowl and looks smooth, 5 to 10 minutes.
  4. 4 Lift dough out of the bowl and spray the bowl with cooking spray. Return dough to the bowl and turn to coat. Cover the bowl with a clean dish towel and let dough rise until almost doubled, about 1 hour.
  5. 5 Place a baking sheet in the refrigerator. Grease a 9x13-inch baking dish.
  6. 6 Turn dough out onto a silicone baking mat and roll into a 12x15-inch rectangle. Slide the mat onto the cold baking sheet and return to the refrigerator for 15 minutes. This will make dough easier to roll and cut.
  7. 7 Spread a thin layer of pineapple curd evenly over dough, leaving a 1/2-inch border on 3 sides. Roll up lengthwise starting from the edge closest to you. Use a sharp or serrated knife to cut the log into 12 even pieces. Arrange rolls in the prepared baking dish, spacing them out slightly. Cover loosely and let rise until doubled, about 1 hour.
  8. 8 Preheat the oven to 350 degrees F (175 degrees C) near the end of the second rise.
  9. 9 Uncover rolls and bake in the preheated oven until light golden, about 25 minutes.
  10. 10 Meanwhile, make glaze: Stir together confectioners' sugar, milk, 1 tablespoon pineapple curd, lemon juice, and salt in a small bowl until smooth. Add more milk if glaze is too thick.
  11. 11 Drizzle glaze over warm rolls. Serve remaining pineapple curd alongside rolls.

By LauraF

Pineapple Sorbet
Dessert

Pineapple Sorbet

Prep
10 min
Cook
Total
390 min

Instructions

  1. 1 Place pineapple, pineapple juice, sugar, lime juice, vodka, and mint in a food processor and process until smooth.
  2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container; put in the freezer for at least 6 hours before serving so it can firm up.

By chikalin

Orange Pie I
Dessert

Orange Pie I

3.5

Prep
Cook
Total

Instructions

  1. 1 Chill evaporated milk.
  2. 2 Combine sugar, pineapple juice, and eggs in a saucepan. Bring to a boil, and cook until mixture thickens. Stir in orange gelatin, and stir well until dissolved. Cool.
  3. 3 Whip evaporated milk, and mix into the cooled orange mixture. Pour filling into pie crust. Freeze until ready to eat.

By Glenda

Pineapple Tea Cookies
Dessert

Pineapple Tea Cookies

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine milk and 2 teaspoons pineapple juice in a bowl and let stand.
  3. 3 Mix 3/4 cup sugar and butter together in a large bowl. Mix in egg and stir in pineapple juice-milk mixture. Add flour, baking powder, and baking soda. Stir in 2 teaspoons crushed pineapple. Drop batter by rounded spoonfuls onto ungreased cookie sheets.
  4. 4 Bake in the preheated oven until edges are light brown, 10 to 12 minutes.
  5. 5 While cookies are baking, make glaze by mixing remaining 1/4 cup sugar, 2 tablespoons pineapple juice, and remaining 1 tablespoon crushed pineapple together in a bowl. Brush or spoon onto cooled cookies.

By originalpoppyseed

Tropical Ice Cream
Dessert

Tropical Ice Cream

3.6

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Whisk together cream, milk, pineapple-orange juice, and sugar until the sugar has dissolved. Pour into an ice cream maker and freeze according to manufacturer's instructions.
  2. 2 Five minutes before the ice cream is done, add the coconut and walnut pieces. Two minutes before the ice cream is done, add the sliced banana.

By MOTHERDESTINY

Fresh Pineapple Upside Down Cake
Dessert

Fresh Pineapple Upside Down Cake

4.4

Prep
30 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C).
  2. 2 Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
  3. 3 Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
  4. 4 Stir together the flour, salt, white sugar, and baking powder.
  5. 5 Separate the eggs. Beat the whites until stiff but not dry.
  6. 6 Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
  7. 7 Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

By Veruschka

Hawaiian Baked Bananas
Dessert

Hawaiian Baked Bananas

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place the bananas into a small glass baking dish. Stir together the brown sugar, juice, and sherry; pour over the bananas, then sprinkle with nutmeg. Melt the butter in a small pan over medium heat. Stir in chopped nuts, and cook until lightly browned, about 4 minutes. Pour over the banana mixture.
  3. 3 Bake in preheated oven for 15 minutes until the bananas are tender, and have become lightly glazed.

By LADYC20054

Mom-Mom's Jell Pie
Dessert

Mom-Mom's Jell Pie

3.6

Prep
30 min
Cook
Total
1830 min

Instructions

  1. 1 Prepare cherry, lime, and orange gelatin according to package directions. Chill each flavor in an 8x8- or 9x9-inch square pan until firm.
  2. 2 In a medium bowl, mix lemon gelatin with sugar and pineapple juice. Chill until partially set. In a large bowl, beat whipping cream until stiff peaks form. Fold in lemon gelatin mixture. Cut cherry, lime, and orange gelatin into 1-inch cubes, and gently fold into whipped cream mixture.
  3. 3 Line a 9x13-inch pan with lady fingers. Spread gelatin mixture into pan. Chill overnight.

By Kristin Keeber

Pina Colada Flan
Dessert Caribbean

Pina Colada Flan

4.7

Prep
10 min
Cook
60 min
Total
220 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
  3. 3 In a bowl, whisk together eggs, cream of coconut, condensed milk, and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a kitchen towel in a large roasting pan, and set the baking dish on the towel. Place the roasting pan into the preheated oven, and carefully fill the roasting pan with water about halfway up the side of the flan dish.
  4. 4 Bake until a knife inserted in the center of the flan comes out clean, about 1 hour.
  5. 5 Remove roasting pan from oven, and allow the flan to cool sitting in its water bath, about 30 minutes. Refrigerate the flan until thoroughly cold, at least 2 hours. To unmold, run a knife all around the edge of the flan to loosen the sides. Place a serving platter on the dish, and quickly flip the pan over to remove the flan onto the platter. Spoon any liquid caramel from the baking dish over the flan, and allow the caramel sauce to pool around the flan. Sprinkle with shaved coconut, and refrigerate until serving.

By Leticia

Apple Cake II
Dessert

Apple Cake II

3.9

Prep
25 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Place the flour in a bowl and mix well; rub in the butter until the pieces are the size of small peas. Stir in the cinnamon and nutmeg.
  3. 3 Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and pineapple juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.
  4. 4 Bake in preheated oven for about 1 1/4 hours, or until a tester inserted in the center of the cake comes out clean. Turn out and cool on wire rack.

By Giselle Manaog

Pineapple-Cherry Upside-Down Cake
Dessert

Pineapple-Cherry Upside-Down Cake

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
  3. 3 Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
  4. 4 Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
  5. 5 Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
  6. 6 Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.

By Naomi Boyko

The Ultimate Summer Fruit Soup
Dessert

The Ultimate Summer Fruit Soup

5.0

Prep
25 min
Cook
3 min
Total
48 min

Instructions

  1. 1 Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
  2. 2 Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

By Allrecipes Member