remove from heat.
Arrange pineapple rings, cherries and nuts in
Pour pineapple chunks and cherry pie filling into the bottom of a 9x11 pan. you can mix them, or leave as they are.
sprinkle dry cake mix evenly over the top.
cut butter into pats and place on top of the cake mix, spacing them kinda evenly.
bake at 350 degrees for about 25 minutes. it may take a little longer. (our oven is very old and varies from day to day!).
serve with ice cream or whipped cream!
Mix the pineapple, vanilla pudding (dry) and sour cream. Pour into cooled pie shell. Top with cool whip and refrigerate. It is so good and so easy.
Mix can of crushed pineapple (juice and all), package of instant vanilla pudding, sour cream and sugar.
Mix all together and pour in graham cracker crust.
Spread Cool Whip on top and keep in refrigerator until ready to serve.
This is quick and easy.
ake and seperate juice from pineapple, reserve for later.
Melt
Bake cake according to directions on box in a 9 x 13-inch pan. While cake is baking, mix sugar, milk and margarine together, adding beaten egg last.
Cook on low heat until thickened.
Punch holes in cake with handle of a wooden spoon.
Pour juice from pineapple over cake and then spread pineapple over cake.
Pour sauce over pineapple and refrigerate.
Cake will keep for several days in refrigerator.
Bake cake by package directions.
Melt shortening in bottom of pan.
Add brown sugar and spread evenly over bottom of pan.
Place pineapple slices over mixture.
Place a cherry in center of each pineapple slice.
Pour cake over sugar and pineapple and bake. Heat pineapple juice, water, butter and sugar.
Pour over cake when its baked and still hot.
Poke holes in it with fork to soak up pineapple juice mixture.
br>Top with half the pineapple and sprinkle with half the
Crush graham crackers; cover the bottom of an 8 x 10-inch pan. Mix the softened margarine and 2 slightly beaten eggs.
Gradually add 1 cup of powdered sugar.
Spread the mixture over the crushed crackers.
Drain the pineapple and spread over the egg mixture. Cover the pineapple with Dream Whip.
Cover the Dream Whip with graham crackers for the top layer.
Chill and serve.
In a large bowl, gradually stir the undrained pineapple into the cream cheese.
Stir in the pudding mix.
Fold in pineapple chunks and whipped topping.
Cover and chill until
serving time. Makes 10 to 12 servings.
Do not drain pineapple.
Combine angel food mix with undrained pineapple.
Mix thoroughly using a spatula.
cup juice.
Set pineapple aside.
Combine reserved mixture
Drain pineapple well.
Combine pudding mix and milk in medium bowl.
Beat 2 to 3 minutes until very thick.
Fold in whipped topping, pineapple, lemon peel and lemon juice.
Pour into crust. Cover and refrigerate 4 hours or overnight.
Garnish as desired.
Make cake mix according to directions on the box.
Heat butter in pan, preferably an iron skillet.
Put in brown sugar and cook slightly.
Place the 5 pineapple slices around pan; one in the middle and 4 around it.
Cook a bit more.
Then, place nuts and cherries on and around pineapple slices.
Continue to cook slightly. Pour cake mix batter in on the pineapple layer.
Cook 25 to 30 minutes until cake tests done.
While still quite warm, turn the cake out onto a large plate.
Serve hot or cool.
Mix the oil, 2 eggs, 1/2 cup sugar, flour and baking powder all together and spread in a greased 9 x 13-inch baking pan.
Drain the pineapple and put on dough.
Cream the cream cheese and 1 cup sugar.
Add the 5 eggs and 2 tablespoons dry pudding and pour over the pineapple.
Bake at 325\u00b0 for about 1 hour.
opping, followed by drained crushed pineapple; fold gently until frosting is
ogether in a bowl; add pineapple and mix well. Fold whipped
Set oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
Spread the pineapple with the juice on the bottom of the baking dish, then sprinkle the cake mix on top of the pineapple.
Sprinkle the blueberries then sugar.
Drizzle the melted butter over the blueberries and sugar.
Top with chopped nuts.
Bake for about 45 minutes, or until bubbly.
o 15 minutes.
Combine pineapple juice and cornstarch in a
Drain pineapple chunks, reserving 2 Tbsp juice.
In a large skillet, heat vegetable oil. Cook bell pepper, onion, mushrooms, and water chestnuts in hot oil, over medium heat, until crisp tender. Remove vegetables, set aside.
Cook chicken chunks until browned. Add vegetables back to skillet with sauces, pineapple, and reserved pineapple juice. Heat through.
Serve over hot cooked rice.
Top with chow mein noodles, if desired.