remove from heat.
Arrange pineapple rings, cherries and nuts in
re evenly filled inches (Filling recipe follows).
Again, flour surface
Remove from oven.
Spread pineapple evenly over crust.
Add
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!
Set oven to 325 degrees.
Grease a 9-inch square pan.
In a mixing bowl, beat butter and sugar; beat in egg.
Combine flour and baking powder; stir into egg mixture.
Press lightly into a prepared baking dish.
Spread pineapple over crust; set aside.
For topping: In a mixing bowl, beat butter with sugar.
Beat in eggs, then stir in the coconut.
Spread over pineapple in the baking dish.
Bake for 30-35 mins, or until golden brown.
Place ham in Crockpot.
Pour entire contents of pineapple can into crockpot, over ham.
Add brown sugar into crockpot {spread over ham}.
Cook on high for 3 - 4 hours, or on low 7 - 8 hours {depending on size of ham} ~ don't overcook!
Occasionally scoop up sauce mixture and pour over ham while cooking.
Enjoy!
Preheat oven to 350 degrees Fahrenheit.
In a bowl combine cake mix with canned pineapple including juice.
Mix well!
Spray an 8x10 baking pan with cooking spray.
Pour mixture into pan.
Bake for 1 hour or until toothpick comes out clean.
Cool and cut into squares.
Serve with your choice of toppings.
Line 9 x 13-inch pan with cookies (save 4 cookies to crumble on top of dessert).
Mix all ingredients.
Pour over cookies. Sprinkle cookie crumbs over filling.
Refrigerate overnight or until solid.
Cut into squares.
Cream butter and sugar.
Add dry ingredients.
Mix until crumbly.
Add half the beaten eggs.
Mix well.
Spread in a greased 8 x 8-inch pan.
Spread with pineapple.
Mix 1 cup sugar, butter and coconut.
Add remaining eggs.
Mix well.
Spread over pineapple.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool and cut in squares.
Cover bottom of 13x9-inch pan with graham wafers.
Add milk to dry pudding in large bowl. Beat with wire whisk 2 minutes or until well blended. Stir in pineapple and yogurt; spoon over wafers. Top evenly with whipped topping; cover.
PINA COLADA SQUARES: Prepare as directed. Sprinkle with 1/4 cup toasted shredded coconut just before serving.
SUBSTITUTE: 1 can (398ml) pineapple tidbits in juice, well drained, for the chopped fresh pineapple.
Mix eggs, sugar, pineapple, flour, soda and 1 teaspoon vanilla.
Stir in 1/2 cup nuts.
Bake in greased 9 x 13-inch pan at 350\u00b0 for 25 to 35 minutes.
Will turn brown; cool.
Mix the cream cheese, butter, confectioners sugar and 1 teaspoon vanilla. Spread on cake.
Sprinkle with 1/2 cup of nuts.
Serves 54 squares.
Can be frozen.
Combine flour and sugar in bowl.
Rub in butter until mixture resembles breadcrumbs.
Stir in pecans.
Press 2 cups of the mixture into a greased slice tray.
Blend together baking soda, cinnamon, egg, sour crem and vanilla.
Add to remaining mixture combining well.
Stir in well drained pineapple and sultanas.
Spread mixture over the base.
Bake in moderate oven for about 35 minutes or until cooked when tested.
Cool in pan before cutting into squares.
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.
Butter a 9 x 13-inch pan.
Spread pineapple in bottom of pan. Mix together until crumbly the pound cake mix and the stick of oleo.
Sprinkle evenly over the pineapple and bake at 350\u00b0 for 40 to 45 minutes or until golden brown.
Cool for an hour.
Cut into squares.
Serve inverted on a plate and topped with whipped cream or vanilla ice cream if desired.
Cream together butter and sugar in a large bowl. Add egg yolks and mix well.
Sift together flour, baking powder and salt. Add to the creamed mixture, mixing well.
Press into an 8\" x 8\" cake pan (lightly greased or sprayed with nonstick spray). Cover with pineapple.
Beat the egg whites until stiff; add the sugar and coconut. Spread over the pineapple.
Bake at 350F for 30 minutes. Cool and cut into squares.
ell drained 1 cup crushed pineapple over the cooled cooked base
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.
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.
Put pineapple and juice in bottom of baking dish.
Sprinkle cake mix on top.
Smooth over top and add melted margarine.
Bake at 350\u00b0
until brown.
Cut in squares.
Serve with ice cream on top.
Serves 6 to 8.
Cut butter into flour.
Add sour cream and vanilla.
Heat pineapple, sugar and cornstarch until thick.
Roll 1/2 of dough into flat pan.
Spread cooled filling and cover with rest of dough, rolled out a little.
Bake until brown, cool and sprinkle top with powdered sugar.
Cut into squares.