Cherry Pineapple Crisp Food

AMAZING CHERRY PINEAPPLE CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• Spoon pineapple evenly over bottom of 9 X 13 pan.
• Cover the pineapple with cherry pie filling.
• Pour the dry cake mix evenly over fruit mixture so that it reaches all sides of the pan.
• Drizzle entire surface with butter.
• Sprinkle coconut and pecans evenly over top.
• Bake until cake is deep brown and a toothpick comes out clean, 55 to 60 minutes.
• Let cool and serve with ice cream or whipped cream.

PINEAPPLE CRISP

Steps:

• Cook and caramelize pineapples in non-stick pan until softened. Add rum and cook off alcohol.
• Pulse almonds, light brown sugar, cinnamon, ginger, flour, and butter in food processor. Fill 5-inch round gratin dishes with cooked pineapple and top with crisp mixture. Cook in a preheated 400-degree oven until brown and bubbly on top, about 10 to 12 minutes.

CHERRY PINEAPPLE CRISP

Steps:

• Drain cherries, reserving 1/3 cup juice. Place cherries and juice in a saucepan; add pineapple, sugar and tapioca. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the flour, brown sugar, oats, baking powder and salt. Stir in vanilla. Cut in butter until crumbly. Press half into a greased 13-in. x 9-in. baking dish. , Bring cherry mixture to a boil, stirring occasionally; cook and stir for 1 minute or until thick and bubbly. Pour over crust. Sprinkle with remaining oat mixture. , Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.

CHERRY PINEAPPLE FLUFF

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.
• Put in small decorative dessert dishes or stemmed wine glasses.
• Chill in the refrigerator at least 2 hours before serving.
• NOTE: You could even use your favorite sauce to top. Or decadently use REAL whipped cream!

PINEAPPLE-CHERRY QUICK BREAD

Steps:

• Heat oven to 325°F. Grease and flour bottoms only of two 8x4-inch loaf pans. In large bowl, combine flour, sugar, baking soda and salt; mix well. Add oil, vanilla, eggs and pineapple with liquid; mix with electric mixer at low speed until combined. Fold in cherries. Spoon into greased and floured pans.
• Bake at 325°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans; place on wire racks. Cool 1 hour or until completely cooled. Sprinkle cooled loaves with powdered sugar.

PINEAPPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread well-drained pineapple into a 9x9 inch square baking pan.
• In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
• Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

PINEAPPLE CHERRY CAKE

Steps:

• Preheat oven to 350°. Evenly sprinkle pineapple in a greased 13-in. x 9-in. baking dish. Carefully spread with pie filling. Sprinkle with dry cake mix and drizzle with butter. , Bake until top is golden brown, 50-60 minutes.

EASY FRUIT CRISP "DUMP" DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
• Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
• Bake 38 to 44 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.

JILL'S CHERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, flour, oats, butter, and cinnamon together in a bowl until crumbly. Press half the mixture into the bottom of an 8x8-inch pan; top with cherries.
• Combine water, white sugar, cornstarch, and vanilla extract in a saucepan; bring to a simmer over medium heat. Cook and stir until sugar is dissolved and syrup is clear, about 5 minutes. Pour syrup over cherries; top with remaining brown sugar-oat mixture.
• Bake in the preheated oven until topping is browned and cherry filling is bubbling, 30 to 35 minutes.