lend. Add coconut milk and pineapple puree and continue to whisk
10 1/2-inch tart pan with removable bottom (or
eep the juice.
Cook pineapple and juice over medium heat
greased 8x8 pan. (original recipe calls for an 8x8 pan
Combine flour, sugar, vanilla, baking soda.
Gently mix in undrained can of crushed pineapple. Reserve 2 tablespoons of the pineapple juice to use in the glaze.
Pour into greased and floured 9x13 pan.
Bake at 350 for 35-40 minutes, until center is set. Let cool for 5 minutes.
Frosting: In a separate bowl, combine powdered sugar, vanilla, pineapple juice, and milk. Add more milk if the mixture is too thick. It should be a little runny.
Pour glaze over hot cake.
Boil pineapple & sugar together for 15 minute &
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch glass baking dish with vegetable cooking spray.
Stir together, drained pineapple, milk, sugar, and eggs in a large bowl; mix well. Gently fold bread cubes in, until well moistened. Pour mixture into prepared dish.
Bake in preheated oven until lightly golden on top, 25 to 30 minutes.
Mix cake mix according to directions.
Bake in 2 layers.
Cool baked layers and split into four thin layers.
Mix sugar and cornstarch in a 4-cup Pyrex measuring cup.
Add can of crushed pineapple.
Cook on High in microwave until thick and clear.
Add lemon juice and oleo.
Spread pineapple between the thin layers.
Prepare cake according to instructions on box (9 x 13-inch or 9 x 15-inch).
While cake is baking, cook pineapple, sugar and cornstarch until thick.
Spread mixture on baked cake while cake is warm.
Let cool.
Prepare pudding mix according to directions on box.
Spread on cooled cake.
Spread Cool Whip over pudding. Sprinkle with coconut.
Mix pudding with sour cream; add well drained pineapple.
Pour into crust and chill for a few hours or overnight.
Serve with Cool Whip or whipped cream.
Heat your oven to 220 \u00b0C (= 428 \u00b0F). Grease 18 muffin pans.
Sift and combine flour and baking powder. .
Mix in sugar.
In a second bowl, beat together egg, vanill and oil.
Add pineapple and its juice to egg mixture.
Combine both bowls, mix together to form a batter.
Fill muffin pans to 2/3 full.
Bake for 25 minutes.
Cream butter with sugar.
Beat in egg.
Stir in flour through pineapple just enough to moisten.
Pour batter into greased muffin tins.
Bake at 350\u00b0F about 30 minutes or until toothpick inserted in center comes out clean.
Serve with whipped butter.
Mix cake mix and bake as directed on the package.
Mix vanilla pudding and cream cheese and pour over the cooled cake.
Drain the pineapple and pour over the pudding mixture.
Top with Cool Whip and coconut.
Then place pecans on top of coconut.
In large mixing bowl, mix orange jello.
Chill and add crushed pineapple and 1 small container of Cool Whip.
Mix and put 1/3 of mixture in bottom of 2-quart oblong dish.
Add a layer of graham crackers.
Repeat layers of mixture and graham crackers 2 more times.
Top with Cool Whip and garnish with crushed graham crackers.
Refrigerate.
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
For the tart base, melt chocolate and coconut
nd flour an 11 inch tart pan. Mix flour, 1/3
nto an ungreased 11-in. tart pan with removable bottom or
reased 9 1/2-inch tart pan; press into fluted edges