Prepare pineapple cake according to package directions.
Leave cake in pan.
Mix remaining ingredients and boil for 5 minutes. Pour over hot cake.
This cake is better after it sits.
nch tube pan.
Cut pineapple slices in half. Sprinkle brown
or 1 hour prior to recipe use.)
Fold the whipped
heaping tablespoon of crushed pineapple over the cherry and compact
ixer or pastry blender, beat cake mix, 5 tablespoons of the
Bake cake in 9 x 13-inch oblong pan.
Let cool.
Then top with following mixture.
Mix in large bowl the pineapple, pie filling and Cool Whip.
Mix about 1 minute, until Cool Whip is melted. Spread on cake and chill.
Mix pineapple with dry pudding. (Chill while cake bakes.) Cool cake. Add Cool Whip to pineapple mixture. Frost between layers and frost cake. Keep refrigerated.
Combine pineapple, sugar, cheese cake filling mix and sour cream.
Stir until mixture thickens.
Fold in Cool Whip.
Mix and bake cake following directions on cake mix box.
Cool the layers. Drain pineapple, saving the juice. Spoon a small amount of juice evenly on each layer before spreading on the frosting. Sprinkle the pineapple over the frosting.
Continue the same procedure for each layer.
Drain pineapple.
Save syrup.
Mix sugar and syrup in saucepan and boil.
Pour over egg whites.
Mix pineapple and spread on favorite cake layers.
Separate ladyfingers into single layer.
Line sides and bottom of 10-inch spring-form pan.
Press them in firmly.
Whip cream until stiff.
In a separate bowl, mix cream cheese and sugar until well blended.
Fold cream cheese mixture into whipped cream. Spread 1/3 of whipped cream mixture, then 1/4 of pineapple pie filling; add a layer of ladyfingers on top of pie filling and repeat 2 more times with pie filling being last layer on top. Refrigerate overnight.
In a heavy pan, combine all ingredients; bring to boil.
Stir 2 minutes or until clear.
Remove from heat.
Cool.
This is good on cheesecake or as a cake filling layer.
Mix pudding according to directions on box.
Add cream cheese and beat well.
Pour over graham cracker crust.
When set, top with 1 can of pineapple pie filling.
Cover with a carton of whipped topping.
In a large bowl, mix softened cream cheese with whipped topping, confectioners sugar and vanilla. Mix well and frost cake with this mixture. Spread pineapple pie filling over frosting, sprinkle with coconut and chopped nuts. Enjoy!
Beat eggs. Add sugar, flour, pineapple and butter. Mix and cook, stirring constantly until thick. Pour into a bowl to cool. Add butter. \"Ice\" cake with this. Use a Pillsbury Plus cake mix. Cut the layer into to make 4 layers.
br>While cake layers are cooling, prepare Crushed Pineapple-Coconut Filling and Seven
In a saucepan, combine all the ingredients.
Cook and stir until thick.
Cool.
Spread on 2 layers of cake.
Use yellow or white cake mixes.
Mix all ingredients well; refrigerate for about 30 minutes. Spread on cake layers.
To eggs, add other ingredients and cook over low heat until thick.
Stir continuously.
Fill 3 layers of cake.
In heavy saucepan combine cornstarch, all of the sugar and salt.
Add pineapple with juice and mix well.
Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and its looses it's \"milky\" look.
Remove from heat and add butter, stirring to melt.
Let cool then store in refrigerator.