Pineapple Cream Loaf Dessert No Bake Food

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PINEAPPLE CREAM LOAF DESSERT (NO BAKE)



Pineapple Cream Loaf Dessert (No Bake) image

A wonderful dessert to serve to your guests...very light, and not-to-sweet dessert...and boy, does this have a wonderful taste.....I like it, because you can prepare it a couple days ahead, and keep in the fridge, until ready to serve. Plan ahead, this has to chill a couple of hours before serving.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/2 cup butter, softened
9 ounces crushed pineapple, drained (1 can)
1 1/2 cups icing sugar
2 eggs, separated
1 pint sour cream
1/2 teaspoon lemon extract
24 ladyfingers

Steps:

  • In a bowl, cream the butter and icing sugar together until fluffy.
  • Beat egg yolks well, add to creamed mixture.
  • Stir in the extract and drained pineapple.
  • Beat the egg whites until stiff; fold into the pineapple/egg yolk mixture, along with the sour cream.
  • Line a loaf pan, or a springform pan with the Lady Fingers.
  • Place them around sides of pan, as well as the bottom.
  • Mound in 1/2 of the pineapple mixture.
  • Top with more Lady Fingers.
  • Then pile in the remaining of the pineapple mixture.
  • Chill well in the refrigerator before serving.
  • Will keep up to three days in the refrigerator.

Nutrition Facts : Calories 470.9, Fat 27.9, SaturatedFat 16.3, Cholesterol 229.1, Sodium 178.8, Carbohydrate 49.7, Fiber 0.6, Sugar 35.2, Protein 7.1

REALLY MOIST PINEAPPLE LOAF



Really Moist Pineapple Loaf image

This is really moist and so good! The original recipe called for 1/3 cup butter, but I find that 1/4 cup works just fine and cuts down the fat a wee bit.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 1h

Yield 1 (9x5-in) loaf cake

Number Of Ingredients 10

1/4 cup butter
3/4 cup brown sugar
1 egg
1/3 cup orange juice concentrate
1 1/2 tablespoons grated orange rind
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup crushed pineapple (with juice)
1/2 cup chopped pecans

Steps:

  • Set oven to 350 degrees. Grease a 9 x 5-inch loaf pan (can use mini loaf pans also).
  • In a bowl, cream butter, sugar, egg and rind for about 3-4 minutes).
  • Add in orange juice concentrate; beat well until combined.
  • Sift together flour, baking soda and salt.
  • Add to the creamed mixture until combined.
  • Stir in the crushed pineapple with juice.
  • Add in nuts.
  • Transfer to prepared baking pan.
  • Bake for about 45 minutes, or until cake tests done.

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