CHERRY PINEAPPLE NUT CAKE
Make and share this Cherry Pineapple Nut Cake recipe from Food.com.
Provided by TGirl
Categories Dessert
Time 55m
Yield 1 13X9 inch cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease 13 X 9 baking dish.
- Spread pineapple with juice evenly in dish.
- Spread cherry pie filling over pineapple.
- Sprinkle dry cake mix over cherries, then spread pecans over cake mix.
- Cut margarine into thin slices and place over pecans.
- Bake for 50 minutes or until golden brown.
- Serve warm with vanilla ice cream, if desired.
CHERRY PINEAPPLE FRUITCAKE
This is the finishing touch to our Christmas dinner. My family always claimed they didn't like fruitcake, but they love this one! For the best flavor, let it sit overnight before slicing.
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the cherries, pineapple, pecans and 1 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine baking powder and remaining flour; gradually add to creamed mixture. Fold in fruit mixture., Spoon into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Remove waxed paper while warm; cool completely before slicing.
Nutrition Facts :
CHERRY PINEAPPLE CAKE
This recipe is fancy enough to serve to company. I love to serve with it with a dollop of whip cream.-Elaine De Rue, Hilton, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 6
Steps:
- Spread cherries and pineapple with juice over the bottom of an ungreased 13x9-in. baking pan. Top with nuts. Sprinkle dry cake mix over all. Pour butter evenly over cake mix. , Bake at 350° for 1 hour. Cool. Invert onto a serving plate. Cut into squares. Top with whipped cream if desired.
Nutrition Facts : Calories 268 calories, Fat 11g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 283mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE CHERRY CAKE
When our granddaughter visits on weekends, I try to find something fun for her to do. This pineapple cherry dump cake recipe is super simple for her to fix. -Melissa Defauw, Auburn Hills, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 297mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE UPSIDE-DOWN PANCAKES
Steps:
- Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
- Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
- While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
- Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.
PINEAPPLE CHERRY LOAVES
Pineapple adds a fun twist to this holiday quick bread, plus it wakes each delicious bite nice and moist. My family prefers this to traditional fruitcake. -Dolores Peltier, Warren, Michigan
Provided by Taste of Home
Time 1h30m
Yield 3 loaves (16 slices each)
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, salt and baking powder; add to creamed mixture until well blended. Stir in pineapple, cherries and nuts. Pour into three greased and floured 8x4-in. loaf pans., Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 187 calories, Fat 11g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE & CHERRY UPSIDE-DOWN SANDWICH CAKE
This nostalgic sponge layer-cake is a trip down memory lane, fit for any afternoon tea party - fill generously with jam and vanilla cream
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h30m
Yield Cuts into about 10 slices
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins. Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glacé cherries.
- Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins - it should be runny enough to pour over the pineapple to cover. Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool.
- Spread the jam over the cooled sponge without the pineapple. Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hours.
Nutrition Facts : Calories 610 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
PINEAPPLE CHERRY CAKE
Make and share this Pineapple Cherry Cake recipe from Food.com.
Provided by Grandma Carter
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Layer can of crushed pineapple into a greased 9x13 cake pan.
- Add a layer of cherry pie filling over the pineapple.
- Add layer of cae mix, using entire package.
- Sliver 1 cube butter over the cake mix.
- Cover with one cup of chopped walnuts.
- Bake at 350. 55 minutes. Serve with vanilla ice cream!
Nutrition Facts : Calories 401, Fat 19, SaturatedFat 6.2, Cholesterol 21.2, Sodium 357, Carbohydrate 55.9, Fiber 1.8, Sugar 25.6, Protein 3.8
PINEAPPLE-CHERRY UPSIDE DOWN BUNDT CAKE
Make and share this Pineapple-Cherry Upside Down Bundt Cake recipe from Food.com.
Provided by Lelandra
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray.
- Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
- Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
- In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
- Pour the batter evenly over the pineapple and cherries.
- Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
- Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.
- Tip.
- When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.
Nutrition Facts : Calories 5125.8, Fat 233.8, SaturatedFat 82, Cholesterol 822.1, Sodium 4565.4, Carbohydrate 734.1, Fiber 22.4, Sugar 536.9, Protein 45.6
PINEAPPLE-CHERRY DUMP CAKE
Delicious and simple cake for any occasion. A little on the lighter side, since it uses light pie filling.
Provided by KittyKitty
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Spread crushed pineapple evenly into a lightly greases 13 x 9 inch baking dish. Spread cherry pie filling over pineapple.
- Stir together cake mix, 1 cup water, and oil just until blended. ( Batter will be lumpy) Pour over cherry filling. Sprinkle with pecans.
- Bake at 350F for 40-50 minutes or until golden.
Nutrition Facts : Calories 274.4, Fat 11, SaturatedFat 1.2, Sodium 295, Carbohydrate 42.1, Fiber 1.5, Sugar 30.9, Protein 2.7
PINEAPPLE-CHERRY UPSIDE-DOWN CAKE
A little twist on the traditional pineapple upside-down cake with extra cherry and pineapple. A quick, easy, and flavorful classic that can be served warm or at room temperature. Cover and refrigerate leftovers (if there are any).
Provided by Naomi Boyko
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
- Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
- Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
- Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 63 g, Cholesterol 87.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 11.2 g, Sodium 361.3 mg, Sugar 46.3 g
CHERRY PINEAPPLE DUMP CAKE
I was recently introduced to dump cakes, having never made one or eaten one knowingly. I gave this recipe to my Mom to try, and she improved upon it, hope ya'll like it too.
Provided by user1234
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a 9x13 glass baking dish pour pineapple, then layer on cherry pie filling, sprinkle cake mix.
- Cut butter up in slivers and layer on top, then sprinkle sugar and top with cinnamon.
- Bake at 350 for 45 minutes to an hour till golden brown.
Nutrition Facts : Calories 649.4, Fat 19.2, SaturatedFat 8.4, Cholesterol 31.8, Sodium 521, Carbohydrate 118.8, Fiber 2.6, Sugar 72.3, Protein 3.7
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