Blueberry Pineapple Cream Food

EASY PINEAPPLE BLUEBERRY CRUNCH DUMP CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• Spread the pineapple with the juice on the bottom of the baking dish, then sprinkle the cake mix on top of the pineapple.
• Sprinkle the blueberries then sugar.
• Drizzle the melted butter over the blueberries and sugar.
• Top with chopped nuts.
• Bake for about 45 minutes, or until bubbly.

BLUEBERRY PINEAPPLE CREAM

Steps:

• In a bowl, combine the graham cracker crumbs, butter and sugar. Press into a 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool completely. , Meanwhile, drain the pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from the heat and cool for 10 minutes. , In a large bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping; spread half over crust. Cover with pie filling. Chill for 30 minutes. Top with the remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs if desired. Chill for 30 minutes. Store in the refrigerator.

BLUEBERRY PINEAPPLE LOAF

Steps:

• Combine sugar and egg; cream with butter. Add pineapple juice.
• Combine flour, salt, and baking powder, and add to sugar mixture; stir in pineapple, blueberries and nuts.
• Pour into a greased 8x4-inch loaf pan and bake at 350°F for 1 hour.

PINEAPPLE-BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice in a measuring cup; add enough water to measure 1 cup. Stir into gelatin. Add pineapple and blueberries. Transfer to an 11x7-in. dish; cover and refrigerate until firm., In a small bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth. Spread over gelatin. Cover and refrigerate until serving. Just before serving, sprinkle with pecans.

BLUEBERRY-PINEAPPLE PINA COLADA PIE

Steps:

• Roll out and fit pastry into a 9-inch pie pan; sculpt the edge into an upstanding ridge; place in freezer for 15 minutes.
• Preheat oven to 400°.
• In a bowl, combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
• In a small bowl, mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit.
• Stir in the rum, coconut extract, and salt; scrape the filling into the chilled pie shell; smooth the top with a spoon.
• Place the pie on the center oven rack and bake for 30 minutes.
• Meanwhile, make coconut crumb topping: add flour, coconut, sugar, and salt to a food processor; pulse briefly to mix.
• Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
• Dump the crumbs into a large bowl and rub between your fingers to form large, buttery crumbs; refrigerate until ready to use.
• Remove pie from oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them evenly over the surface; tamp them down lightly.
• Return pie to oven, rotate 180°; slide a large foil lined baking sheet onto the rack below to catch any spills.
• Continue baking about 30 minutes until juices bubble thickly around the edge.
• If top starts to get too brown, cover loosely with foil for the last 15 minutes.
• Transfer pie to a wire rack; let cool for at least 1 hour before serving.

BLUEBERRY PINEAPPLE CREAM (NO BAKE)

Steps:

• Preheat oven to 350°.
• Toast corn flakes in a 13X9" pan for 8-10 minutes. Be careful not to burn, not all ovens bake the exact same.
• Combine butter and sugar.
• Pour over cereal;stir until evenly coated.
• Press in the 13X9" pan. Refrigerate for 30 minutes.
• In medium saucepan, stir marshmallows and the reserved pineapple juice.
• over low heat until melted. Cool for 10 minutes.
• In large mixing bowl, beat cream cheese until smooth.
• Add marshmallow mixture; beat well.
• Fold in the pineapple and whipped topping; spread half over crust.
• Cover with pie filling, and chill for 30 minute.
• Fold in the pineapple and Cool Whip.
• Pour half of this mixture over the base.
• Spoon blueberry pie filling over the top. Freeze for 2 hours.
• Refrigerate remaining cheese mixture. After 2 hours, spread the cheese mixture over the blueberries.
• Refrigerate.

BLUEBERRY-PINEAPPLE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.

BLUEBERRY PINEAPPLE COCONUT CREAM CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a Bundt pan, 2-round 9" cake pans, or a 13x9" pan etc.
• 2. Drain pineapple well by straining through a colander. Catch juice into a bowl to use. Push down on pineapple to get some of the moisture out.
• 3. In a large bowl. Mix cake mix,eggs,butter, milk and pineapple juice. Beat well. Stir in orange zest, coconut, nuts, pineapple , and coat frozen blueberries with flour before folding into cake batter.
• 4. Put in a pan and bake for 30-40 minutes. Depending on oven. Test cake by inserting a pick in cake. Pick should come out clean. Cool cake, and invert onto platter.
• 5. Frost cake - Mix the softened cream cheese in a large bowl. Whip it until smooth.
• 6. In another bowl mix the pudding and milk on medium speed. Put aside to set.
• 7. Add the cool whip to the cream cheese, add the vanilla and beat until incorporated. Add the pudding you mixed into cream mixture, and beat. Frost cake and sprinkle coconut and chopped walnuts on top and sides.

BLUEBERRY PINEAPPLE BREAD

Steps:

• Preheat oven to 350F; grease 2 loaf pans.
• Cream shortening & sugar.
• Mix milk, eggs, lemon juice & pineapple: add to creamed
• mixture.
• Sift together flour, baking powder, soda and salt, beat into
• mixture.
• Fold in blueberries, nuts & coconut, then pour into loaf pans.
• Bake 1 hour, cool 10 minutes; remove from pans.