Pineapple Refrigerator Cake Food

EASY REFRIGERATOR PINEAPPLE GRAHAM DESSERT SQUARES

Steps:

• Set oven to 350°F.
• Grease an 8 x 8-inch square baking dish.
• Combine graham wafer crumbs with 1/2 cup melted butter.
• Pat into bottom of prepared baking dish.
• Bake for 10 minutes; cool.
• In a bowl, cream 1/2 cup softened butter with icing sugar for about 3 minutes.
• Add in eggs, beat well until combined.
• Transfer the mixture into cooled crust.
• In a bowl, combine/fold the whipped cream with VERY well drained crushed pineapple.
• Spread over the egg mixture.
• Sprinkle with graham cracker crumbs.
• Refrigerate for 2 hours before serving.

EASY PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
• Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
• To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.

COCONUT PINEAPPLE CAKE

Steps:

• In large mixing bowl, beat the eggs, sugar and vanilla until fluffy.
• Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
• Stir in walnuts.
• Pour into greased 13-inch by 9-inch by 2-inch baking pan.
• Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• In small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth.
• Frost cake.
• Sprinkle with coconut.
• Store in the refrigerator.

PINEAPPLE REFRIGERATOR CAKE

Steps:

• Sift flour, sugar, soda and salt into a mixing bowl.
• Add lemon rind and drop in shortening.
• Add pineapple juice and vanilla.
• Beat 200 strokes or 2 minutes.
• Add egg whites and beat 200 more strokes.
• Bake in two greased 8 inch square pans at 360* (yes, 360) for 25- 30 minutes.
• Chill layers and then split each in half horizontally.
• Spread pineapple filling onto each layer and cover top with whipped cream.
• Refrigerate several hours before serving.
• Pineapple filling: Mix sugar, cornstarch and salt in top of double boiler.
• Add lemon juice and rind and mix well.
• Add beaten egg yolks, pineapple juice and butter and blend.
• Place over boiling water for 15 minutes or until thick.
• Whipped Cream: Beat heavy cream with sugar until light and fluffy.

REFRIGERATOR PINEAPPLE CHEESECAKE

Steps:

• Mix crumbs, margarine and oil.
• Press into bottom of 8" spring form pan or 8"x10-1/2" pan and chill.
• Dissolve gelatin in boiling water and cool until lukewarm.
• Mix cheese, sugar and vanilla in blender. Slowly add gelatin and blend well.
• Pour cheese mixture into crust and chill until firm.
• Put pineapple, pineapple juice, water and cornstarch in saucepan and bring to a boil.
• Stir constantly. Cool 15 minutes.
• Spread over cheese cake and chill 1 hour or more.

PINEAPPLE ICEBOX CAKE

Steps:

• Cut the cake into one inch thick slices.
• Cream butter and icing sugar until fluffy.
• Add egg yolks one at a time, beating after each addition and scraping the sides.
• Add vanilla, pineapple and brazil nuts.
• Beat egg whites until stiff but moist and fold into mixture gently.
• Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
• Cover with foil and freeze for 24 hours.
• When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
• Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.

PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350ºF. In a large mixing bowl, beat the angel food cake mix and crushed pineapple together for 60 seconds on medium speed. The batter will triple in size and become very fluffy.
• Pour the batter into an un-greased 10 inch tube pan. Bake for 40-50 minutes or until the top is golden and not jiggly in the center.
• Immediately invert the pan and allow the cake to cool completely. This may take 2-3 hours.
• Meanwhile, place a metal mixing bowl and beaters in the freezer for the whipped cream. Once the cake is cool, use a small spatula or knife and go around the sides of the pan and the center piece to help release the cake from the pan. Place the cake on a serving plate.