Pineapple Banana Pudding Cake Food

PINEAPPLE-BANANA UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°F.
• Melt butter in a 9-inch cast-iron skillet and sprinkle evenly with the brown sugar.
• Remove from heat.
• Drain pineapple slices over a bowl, reserving 1/2 cup juice.
• Place 1 pineapple ring in center of skillet Cut remaining pineapple rings in half and arrange around the center pineapple ring.
• In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and the salt.
• Combine reserved juice, banana, oil, and egg and stir with a whisk.
• Add pineapple juice mixture to flour mixture, stirring until combined.
• Pour over the pineapple, into the skillet.
• Bake for 30 minutes or until wooden pick inserted in center comes out clean.
• Invert onto a wire rack and serve while still warm or at room temperature.

CAKE WITH PINEAPPLE PUDDING

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and whipped topping. Chill until serving. Serve with cake.

LAYERED BANANA-PINEAPPLE DESSERT

Steps:

• 1. Mix graham cracker crumbs, sugar & margarine in 13" x 9" pan. Press evenly onto bottom of pan.
• 2. Arrange banana slices on crust
• 3. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk.
• 4. Add pudding mixes. Beat until well blended. Spread over banana slices.
• 5. Spoon pineapple evenly over pudding mixture. Spread whipped topping over pineapple.
• 6. Refrigerate 3 hours or until ready to serve
• 7. *You can top with banana slices for decorative purposes ** You can use sugar free/reduced calorie pudding *** You can use cool whip "lite"

PINEAPPLE PUDDING CAKE

Steps:

• Preheat oven to 350°. Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. , In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.

PINEAPPLE-BANANA PUDDING CAKE

Steps:

• Heat oven to 350 degrees. Prepare the cake as directed on package. Stir in the crushed pineapple.
• Pour into a greased 9×13 pan. Don't bake yet!!
• Beat dry pudding mixes, milk, and water with whisk until blended well. Pour pudding mixture over cake batter in pan. Don't spread it. It will not work if you mix it together.
• Place cake pan on a baking sheet (to catch any over-flow). Bake 55 minutes at 350 degrees.
• While cake is in the oven, make the glaze. Beat cream cheese and butter until very creamy. Beat in powdered sugar. Stir in vanilla. Slowly add milk, if needed, to make spreadable.
• Take cake out of oven when done and spread cream cheese glaze on top while the cake is hot. Serve warm. Refrigerate leftovers.

BANANA PINEAPPLE CAKE

Steps:

• Cake Instructions: Combine first 5 dry ingredients in large bowl.
• Measure 1 cup undrained pineapple.
• Reserve rest for icing.
• Add measured pineapple and remaining ingredients to bowl.
• Mix just until thoroughly combined.
• Turn into greased and floured 10" cake pan.
• Bake at 350 F for 50 to 70 minutes, or until cake tester comes out clean.
• Cool on rack 20 minutes, then remove from pan and cool completely.
• Icing Instructions: Drain reserved pineapple well.
• Whip margarine, icing sugar and pineapple juice together until smooth.
• Fold in pineapple.
• Spread on top and side of cake.

LAYERED BANANA PINEAPPLE DESSERT

Steps:

• Mix graham cracker crumbs, sugar and margarine in a 13 x 9" cake pan.
• Press evenly onto bottom of pan.
• Arrange banana slices on crust.
• Beat cream cheese in a large bowl with a wire whisk or electric mixer until smooth.
• Gradually beat in milk.
• Add pudding mixes.
• Beat until well blended.
• Spread evenly over banana slices.
• Spoon pineapple evenly over pudding mixture.
• Spread Whipped topping over pineapple.
• Refrigerate for 3 hours before serving.

BETTER THAN SEX CAKE (WITH BANANAS, COCONUT, AND PINEAPPLE)

Steps:

• Bake cake in a sheet pan according to directions on the back of the box.
• Combine one cup of sugar with the can of crushed pineapple. Bring to a boil.
• Upon removing the cake from the oven, punch holes all over the top of the cake with a meat fork.
• Pour the hot pineapple mixture evenly over the top of the cake.
• Once the cake has cooled, slice the bananas and layer evenly over the top of the pineapple mixture. (You can dip the banana slices in orange juice to keep them from turning dark.).
• For cake topping, mix together the cream cheese, cool whip, and coconut (I like using the coconut found in the freezer section of the grocery store.) For ease in spreading the topping over the bananas, drop spoonsful of the topping mixture evenly over the cake, then spread to the edges of the cake.

DELECTABLE SOUTHERN BANANA-PINEAPPLE PUDDING

Steps:

• WAFER-BANANA-PINEAPPLE PREPARATION:.
• Preheat oven to 350 degrees F.
• Open cans of pineapple. Drain the pineapple and reserve 3/4-cup of the juice.
• Slice the bananas crosswise into 1/4" thick round slices.
• In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
• On top of the layer of wafers, place one layer of bananas.
• Add another layer of vanilla wafers, then a layer of pineapple.
• Repeat layering pattern to 1/4 to 1/2 inch below the dish's rim. If using an 8x8x2-inch baking dish, there may not be room for two layers of pineapple. If not, combine pineapple and banana on the last banana layer.
• THE FILLING:.
• Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
• Combine evaporated milk and water.
• In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
• Mix in milk slowly, stirring constantly.
• Stir in reserved pineapple juice.
• Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
• As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable. Thickening will happen quickly.
• NOTE: Due to the reaction caused by the pineapple juice, the filling may or may not thicken before it reaches the boiling point, so pay close attention as the filling begins to heat up and approaches boiling.
• Remove from heat as soon as desired thickness is achieved.
• Stir in vanilla extract.
• Immediately pour over wafer-banana-pineapple layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
• THE MERINGUE:.
• TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
• TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
• Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
• Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
• Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
• Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
• Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
• Banana pudding's flavor is best the day after it is made.
• Makes 9 servings.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.

PINEAPPLE PUDDING CAKE

Steps:

• Make cake according to instructions on box and allow to cool.
• While cake is cooling make the pudding and refrigerate.
• Drain Pineapple, reserving 1/2 the liquid.
• Mix pineapple and the reserved liquid with the sugar.
• Poke holes in the cake with the handle of a wooden spoon or any object that will poke resevior holes in the cake.
• Pour the pineapple mixture over the holes, next spread the pudding over the pineapple and then finish with a layer of whipped cream.

BANANA PINEAPPLE DELIGHT

Steps:

• Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
• In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
• Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.