Preheat oven to 350 degrees Fahrenheit.
Grease and flour a 9x13\" cake pan.
Mix the flour, sugar, baking soda, crushed pineapple, eggs, vanilla, and pecans (if using) together.
Pour into prepared pan.
Bake for 30 minutes.
Cool on wire rack.
Frost with cream cheese frosting.
oft peaks form.
Drain pineapple; reserve 1/2 cup juice
Bake a 10 x 13-inch sheet cake as directed.
Mix together in bowl the cream cheese, milk, pudding mix and pineapple.
Spoon over cooled cake.
Spread Cool Whip over pineapple mixture.
Garnish with nuts and cherries.
Cut in 24 squares.
Keep covered in refrigerator.
Beat egg yolks, salt and 1/2 cup sugar.
Add pineapple syrup and lemon juice.
Cook in double boiler, stirring constantly, until thick.
Add pineapple.
Cool.
Cook pineapple, sugar and cornstarch.
Stir until thick. Cool.
Mix remaining ingredients and pack in a 9 x 13-inch pan up 1/2-inch on sides.
Save small amount for topping.
Pour in pineapple mixture.
Bake at 375\u00b0 for 20 minutes.
Pour crushed pineapple into pie crust, then add walnuts.
Cook marshmallows over double boiler until melted.
Pour immediately into pie crust over pineapple and walnuts.
Top with whipping cream.
Cover with inverted plastic lid and put into freezer until hard.
Delicious!!!
Serves 6.
ix, 1/2 cup reserved pineapple juice, eggs, oil and milk
rackers.
Sprinkle the drained pineapple over this.
Beat the
Crush 1/2 of the wafers and line greased buttered pan, 12 x 8-inches.
Cream butter and add sugar gradually.
Add 1 egg at a time; beat well.
Spread this mixture over crumbs.
Whip heavy cream and add 1 tablespoon confectioners sugar.
Fold in 1 cup drained pineapple.
Spread over butter mixture and top with remaining wafer crumbs.
Refrigerate 6 to 12 hours.
Grease 9 x 13-inch pan.
Cream together sugar, margarine and egg.
Add vanilla and pineapple with juice.
Stir in flour, soda and salt.
Combine brown sugar and coconut.
Sprinkle on top. Bake at 350\u00b0 for 1/2 hour.
Serve with ice cream.
5-inch pieces. Drain pineapple, reserving 1/3 cup of
Beat egg yolks in medium size pan.
Stir in 1/2 cup sugar, salt and syrup off pineapple.
Stir over low heat just to a boil (no longer).
Cool.
Stir in pineapple and lemon juice.
Beat egg whites until foamy.
Beat in 2 tablespoons sugar, one tablespoon at a time, until stiff peaks form.
Beat cream until stiff.
Fold cream and egg whites into pineapple mixture.
Prepare crumb crust and set aside.
Blend cream cheese, sugar and lemon peel.
Drain juice from both cans pineapple into saucepan.
Sprinkle gelatin over top of juice.
Heat on low until dissolved.
Add crushed pineapple to cream cheese mixture.
Stir gelatin into cream cheese mixture.
Thoroughly fold in Cool Whip.
Make sauce of cream, sugar, flour, pineapple and vanilla. Cook until thick.
Put layer of crushed wafers in bottom of 8 x 12-inch pan or dish.
Add sauce, then remaining wafers on top. Refrigerate.
This can be made a day ahead.
Serves 10.
Top with whipped cream.
Use 9 x 9-inch pan.
Mix together vanilla cookie crumbs, and melted butter; pat in bottom of pan.
Cream 1/4 cup butter and powdered sugar.
Add eggs and beat together until smooth.
Spread over cookie crust.
Drain pineapple well and spread over mixture in pan.
Whip whipping cream stiff and spread over.
Nut meats and extra crumbs can be spread over top.
Refrigerate 4 hours or more.
Beat eggs until foamy.
Add sugar; mix well.
Add pineapple; continue mixing.
Slowly add the flour and the baking soda (the mix will bubble).
Pour mixture into a 10 x 15 x 1-inch jelly roll pan that has been sprayed with Pam.
Bake until golden brown in a 350\u00b0 oven for 25 to 30 minutes.
Cream butter (margarine will do, but butter makes it yummy) and sugar.
Add egg yolks and cream thoroughly.
Add pineapple and fold in egg whites, whipped cream (Cool Whip will do, but real cream makes it yummier), nuts and vanilla.
Place layer of wafers on bottom of 13 x 9-inch pan, then layer the mixture until all pineapple mixture and crushed wafers are used. Top with wafers and refrigerate overnight.
Bake cake mix 15 minutes in a 9 x 13-inch pan.
Mix cream cheese with 1/2 cup milk, add pudding and 1 1/2 cups milk to that. Mix and beat until slightly thick and spread on cake.
Sprinkle drained pineapple on top.
Top with whipped cream and sprinkle nuts on top.
Sift dry ingredients together.
Add beaten egg and crushed pineapple with juice.
Mix well and pour into a 9 x 12 x 2-inch pan.
Sprinkle top with brown sugar and nutmeats.
Bake in 350\u00b0 oven for 30 minutes.
Serve hot with whipped cream.
Beat egg whites stiffly.
In separate bowl, beat margarine, egg yolks, powdered sugar and salt.
Fold into the egg whites. Put crushed cookies into buttered 2-quart Pyrex dish (reserve some for top).
Top with the egg yolk-egg white mixture.
Then pour the crushed pineapple on top, juice and all.
If too juicy, add a row of cookies on top.
Whip the Dream Whip according to package directions and spread on top.
Put the reserved crushed cookie crumbs on top.
Refrigerate.