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Baked Pineapple I
Dessert

Baked Pineapple I

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Drain pineapple, reserving 3 tablespoons juice.
  2. 2 Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
  3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

By Tracee Scott

Friendship Fruit Starter
Dessert

Friendship Fruit Starter

4.8

Prep
30240 min
Cook
Total
30240 min

Instructions

  1. 1 In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid - This liquid is your starter for the Thirty Day Friendship Cake.

By Emily B

Taffy Apple Salad II
Dessert

Taffy Apple Salad II

4.6

Prep
20 min
Cook
15 min
Total
835 min

Instructions

  1. 1 In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours.
  2. 2 In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours.
  3. 3 Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.

By Carrie

Taffy Apple Salad III
Dessert

Taffy Apple Salad III

4.7

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Drain Pineapple juice into medium saucepan. Combine pineapple chunks and marshmallows into bowl and refrigerate.
  2. 2 Add vinegar, sugar, egg and flour to pineapple juice; mix well. Cook over medium heat until thick. Remove from heat and refrigerate until chilled.
  3. 3 Combine juice mixture with pineapple and marshmallows. Add apples, peanuts and whipped topping. Mix well and chill before serving.

By Tom

Scalloped Pineapple
Dessert

Scalloped Pineapple

4.3

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Cut bread into 1-inch cubes. Transfer to a baking sheet and spread in a single layer.
  3. 3 Toast in the preheated oven, stirring occasionally, until lightly browned, 8 to 10 minutes. Remove from the oven.
  4. 4 Beat sugar, butter, milk, and eggs in a large bowl until well combined. Stir in undrained pineapple and toasted bread; toss until coated. Pour mixture into the prepared baking dish.
  5. 5 Bake in the preheated oven until puffed and golden, about 45 minutes.
  6. 6 Serve warm with a sprinkle of powdered sugar.

By Nikki Ruthenberg Jackson

Vegan Pineapple Upside-Down Cake
Dessert

Vegan Pineapple Upside-Down Cake

5.0

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Drain pineapple juice from the can into a 1-cup liquid measure and add enough water to make 1 cup; set aside. Dump pineapple chunks into the bottom of a 12-inch springform pan and sprinkle brown sugar over top.
  3. 3 Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.
  4. 4 Mix flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Mix in wet ingredients, stirring quickly to combine and get out any big lumps. Pour into the the pan on top of the pineapples and brown sugar.
  5. 5 Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
  6. 6 Remove from the oven and let cool in the pan, about 30 minutes. Loosen the sides of the cake from the pan, then remove the side ring. Place a serving plate on top and flip cake over. Remove the pan bottom and serve.

By Kyeemah

Ambrosia Salad with Fruit Cocktail
Dessert

Ambrosia Salad with Fruit Cocktail

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Empty fruit cocktail, peaches, pineapple, and oranges out into a strainer set over a large bowl to drain.
  2. 2 Meanwhile, beat cream cheese in a bowl, adding milk until mixture is smooth and creamy. Mix in 3/4 of the whipped topping and 1/4 cup of the drained juice; blend well.
  3. 3 Dice peaches and fold them into the creamy mixture. Add all the drained fruits and coconut, reserving 5 or 6 mandarins, and stir to coat. Smooth over the top and frost with remaining whipped topping. Decorate top with reserved mandarins. Refrigerate until flavors combine.

By Jay

Easy Pineapple Upside-Down Cake
Dessert

Easy Pineapple Upside-Down Cake

4.6

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
  3. 3 Sprinkle brown sugar evenly over butter in the pan.
  4. 4 Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
  5. 5 Beat biscuit baking mix, white sugar, milk, oil, vanilla, and egg together in a large bowl on low speed for 30 seconds, scraping the bowl constantly.
  6. 6 Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
  7. 7 Slowly pour batter over the pineapple mixture.
  8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
  9. 9 Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.

By Kaye Lynn

Pineapple Rhubarb Pie
Dessert American

Pineapple Rhubarb Pie

4.5

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Roll out 1 pie crust on a lightly floured surface to fit a 9-inch pie plate; place into the pie plate for bottom crust. Roll out remaining 1 pie crust for top crust; set aside.
  3. 3 Combine rhubarb, pineapple chunks, sugar, and tapioca in a large bowl; transfer to the prepared pie plate. Cover with top crust; seal and crimp the edges. Brush top with milk; cut a few slits in top crust to allow steam to vent.
  4. 4 Bake in the preheated oven until crust is golden and liquid bubbles in center, about 45 minutes.

By KIDDO

Orange Salad
Dessert

Orange Salad

2.8

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 In a medium saucepan over low heat, mix the egg, sugar, flour, 1/2 can pineapple, margarine and vanilla extract. Slowly cook and stir until thickened. Pour into an 8x8 inch dish. Mix in the whipped topping. Chill in the refrigerator 1 hour, or until firm.
  2. 2 Dissolve the orange flavored gelatin mix in boiling water. Stir in remaining water. Chill in the refrigerator 1 hour, or until thick but not firm.
  3. 3 Mix bananas and remaining pineapple into the gelatin. Spread on top of the mixture in the dish. Chill in the refrigerator 3 hours, or until firm.

By Sharon Bain

Chris's Hawaiian Fluff Salad
Dessert

Chris's Hawaiian Fluff Salad

4.0

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Mix whipped topping, sour cream, pudding mix, and food coloring together in a large bowl until combined. Add fruit cocktail, pineapple, marshmallows, mandarin oranges, strawberries, and banana and mix well.
  2. 2 Chill for 3 to 4 hours before serving.

By Chris Thorne

No-Bake Mile-High Banana Split Pie
Dessert

No-Bake Mile-High Banana Split Pie

4.7

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
  2. 2 In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
  3. 3 Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
  4. 4 In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

By BETTYBOP

Cream of Coconut Pineapple Upside-Down Cake
Dessert

Cream of Coconut Pineapple Upside-Down Cake

4.5

Prep
20 min
Cook
62 min
Total
107 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
  2. 2 Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
  3. 3 Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
  4. 4 Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
  5. 5 Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
  6. 6 Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

By Carl1121

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

Taffy Apple Salad
Dessert American

Taffy Apple Salad

4.7

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Combine marshamallows and pineapple chunks in a medium bowl. Cover and refrigerate, 8 hours to overnight.
  2. 2 Stir together reserved pineapple juice, sugar, beaten egg, vinegar, and flour in a small saucepan over medium-low heat. Cook and stir until sauce is thickened. Transfer to a second medium bowl; cover and refrigerate, 8 hours to overnight.
  3. 3 Combine chilled marshmallow mixture and sauce in a large serving bowl. Stir in peanuts, whipped topping, and apples until well combined. Cover and refrigerate salad until serving time.

By Jeanne

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

Pineapple and Coconut Jam

Pineapple and Coconut Jam

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
  2. 2 Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.

By Rieko

Tricia's Pineapple Cheese Casserole
Dinner

Tricia's Pineapple Cheese Casserole

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spread pineapple in the bottom of a 2 quart casserole dish.
  3. 3 In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish.
  4. 4 Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.

By Marilyn McCormack

Baked Pineapple with Crackers
Dinner

Baked Pineapple with Crackers

4.5

Prep
Cook
Total

Instructions

  1. 1 Drain pineapple, reserving 3 tablespoons juice.
  2. 2 Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
  3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

By Tracee Scott

Chicken Wraps
Appetizer

Chicken Wraps

4.4

Prep
245 min
Cook
20 min
Total
270 min

Instructions

  1. 1 Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

By KARENFRITTS

Hawaiian Hot Dog Surprise
Dinner

Hawaiian Hot Dog Surprise

3.8

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Place hot dog pieces, pineapple, brown sugar, white sugar and baked beans into a slow cooker. Cook on high for 15 minutes, turn down to low, and let simmer for another 15 minutes, or until ready to serve. This dish can be kept on low all day.

By DCOTTON