Pineapple Fluff Cake Food

PINEAPPLE SUNSHINE CAKE WITH PINEAPPLE FLUFF FROSTING

Steps:

• Before you get started mixing up your cake batter, be sure to preheat your oven to 350° F, and grease a 9″x13″ cake pan with cooking spray (or shortening/flour).
• In a large bowl, whisk together the dry ingredients, including the flour, sugar, and baking soda 'til well combined.
• Add in the eggs, vanilla extract, and pineapple (do not drain the pineapple), mixing everything together well.
• Fold the nuts into the cake batter (optional step).
• Spread the batter evenly into the prepared baking pan, and bake at 350° F for about 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
• Once your crushed pineapple cake is fully baked, allow it to cool completely on a wire rack.
• To make the frosting, add the crushed pineapple to a large bowl. Do not drain the pineapple.
• Whisk the pudding mix into the crushed pineapple 'til well combined.
• Let the pudding mixture sit for about 2 minutes.
• Then gently fold the whipped topping or whipped cream into the mixture 'til smooth.
• Now you can frost your pineapple cake and garnish with toppings like shredded coconut, extra nuts, maraschino cherries, and/or fresh pineapple.
• Be sure to refrigerate it for at least 30 minutes before serving; and be sure to store any leftover cake in the refrigerator, as well.

PINEAPPLE FLUFF

Steps:

• In a large mixing bowl, combine pineapple and pudding mix. Stir to combine, and set aside for 5 minutes to set.
• Once set, fold in whipped topping, marshmallows, pecans, and cherries.
• Cover and refrigerate for 1-2 hours, or until chilled.

ANGEL LUSH WITH PINEAPPLE FROM DOLE®

Steps:

• Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

PINEAPPLE FLUFF PIE

Steps:

• In a large bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping. Spoon into crust. Refrigerate until serving.

PINEAPPLE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

PINEAPPLE FLUFF CAKE

Steps:

• Heat oven to 350.
• prepare cake mix as directed on bbox and bake for 20 minutes.
• cool completely.
• drain pineapple very well saving one cup of juice.
• beat together pudding 1 cup pineapple juice 1 cup of milk and softened cream cheese.
• beat well.
• spread this over the cooled cake and over this drizzle pineapple.
• spread cool whip over this and sprinkle with nuts if you like.
• keep refridgerated.

DECADENT PINEAPPLE FLUFF

Steps:

• Mix crushed pretzels and sugar in a square cake pan.
• Slice butter into patties and place on top of mixture.
• Bake at 450 for 7 minutes, stirring once.
• While that is baking, combine cream cheese and sugar until blended.
• Add pineapple and cool whip (you may not want use all of the cool whip-it's just your personal preference).
• Add pretzel mix JUST before serving.

PINEAPPLE PRETZEL FLUFF

Steps:

• Preheat oven to 400°. Mix pretzels, melted butter and 1/2 cup sugar. Press into a 13x9-in. pan. Bake 7 minutes. Cool completely on a wire rack., Meanwhile, in a large bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; refrigerate, covered, until serving., To serve, break pretzel mixture into small pieces. Stir into pineapple mixture.

ANGEL LUSH WITH PINEAPPLE

Steps:

• Mix pineapple and dry pudding mix. Gently stir in COOL WHIP.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour. Top with berries.