inish cooling.
For the pineapple filling:
Combine ingredients, cook over
To make filling: Grate pineapples or use a
Pineapple Filling: Drain the pineapple well over a bowl, pushing
Cream butter and sugar until well mixed.
Add coconut, flour and salt; mix with fork until crumbly.
Press half of crumb mixture into greased 9-inch square pan.
Spread Pineapple Filling evenly over crumb mixture.
Cover with remaining crumb mixture and gently press down.
Bake at 350\u00b0 for 30 to 35 minutes.
Cut into 1 1/2 x 1-inch bars.
Yields 4 1/2 dozen.
rop in shortening.
Add pineapple juice and vanilla.
Beat
ix, 1/2 cup reserved pineapple juice, eggs, oil and milk
ith parchment paper.
Drain pineapple, reserving 3/4 cup juice
o 325 degrees.
Creamy Pineapple Filling: Whisk together sugar and cornstarch
Sift flour together with baking powder and salt in small bowl. Cream butter and sugar together.
Add beaten eggs and mix. Combine evaporated milk with pineapple juice.
Alternately add flour mixture and liquid, mixing after each addition.
Add vanilla with mixture.
Beat with hand mixer about 1 minute.
Pour into two greased and floured layer pans.
Bake 30 to 35 minutes at 350\u00b0. Let cake cool, then prepare layers by spreading Pineapple Filling between each layer, ending with filling on top.
Chill before serving.
day ahead).
For filling: Mix pineapple and cornstarch in medium
Bake your cake as directed on box.
Let cool, then put on your pineapple filling or frosting.
Enjoy!!
Line the sides and bottom of 9 or 10-inch spring-form pan with ladyfingers.
Set pan aside.
Whip the cream stiff.
In another bowl, beat sugar and cream cheese.
Fold in whipped cream and beat slightly.
Spread 1/3 of cream mixture over ladyfingers, then spread 1/4 of pineapple filling.
Add another layer of ladyfingers.
Spread last 1/3 of cream on top of cake and top with pineapple.
Chill overnight.
Place filling ingredients in a large saucepot.
yes and core. Chop pineapple to make 1 1/2
To Make The Apple Filling: In a large skillet over
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder and salt.
Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in flavorings.
Put 1/2 of cake mix into a 9 x 13-inch pan; bake a thin layer. (Make cupcakes out of rest.)
Cook the vanilla pie filling, or make a 3-cup cream pie filling recipe.
Stir into hot filling the cream cheese.
Pour over cooled cake layer.
Cut bread into cubes, set aside.
Cream butter and sugar, then add eggs.
Next add pineapple.
Blend with spoon, then fold onto bread cubes.
Grease pan.
Bake at 350\u00b0 for 1 hour.
Double recipe for 9 x 13-inch pan.
Delicious served as side dish with ham.
To Prepare Filling: Beat together cream cheese, honey
br>Top pie with meringue (recipe to follow).
After meringue