Pineapple Snack Cake Food

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 SNACK CAKE

Steps:

• Preheat oven to 350.
• Drain pineapple, reserving 1/3 cup juice.
• Set aside.
• Combine flour and next 3 ingredients; make a well in the center.
• Combine the reserved juice, milk and next 3 ingredients.
• Add wet to dry ingredients, stirring just until moistened.
• Spoon into a greased 9' square pan.
• Top with pineapple and then sprinkle with brown sugar.
• Bake for 25- 30 minutes.
• Cool in pan on wire rack for 10 minutes.

PINEAPPLE RIGHT SIDE UP SNACK CAKE

Steps:

• Drain pineapple, reserving 1/3 cup juice.
• Set both aside.
• Combine flour, baking powder, salt and sugar.
• Mix the reserved juice, milk, melted butter, eggs and vanilla, stirring well.
• Add the wet to the dry ingredients, stirring until just moistened.
• Spoon into a greased 9" x 9" baking pan.
• Top with the pineapple and the brown sugar.
• Bake at 350 degrees for 25-30 minutes and then cool in pan on a wire rack for 10 minutes.

THAI-STYLE PINEAPPLE SNACK

Steps:

• Cut the pineapple into bite size wedges or slices.
• Put the salt, cayenne pepper, mint, cilantro, and limes into small bowls. Squeeze a bit of lime juice onto the fruit. Then lightly dip the pineapple into a little salt and as much cayenne as you like and finish with the mint and cilantro.

2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine dry cake mix with crushed pineapple and juice in a large bowl. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
• Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool, about 2 hours.
• Run a knife around the edges and turn cooled cake out onto a serving place. Use a serrated knife to cut into slices.

PINEAPPLE-CARROT SNACKING CAKE

Steps:

• Preheat oven to 350°F. Beat egg product, brown sugar and butter in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well. Combine flour, dry cereal, baking powder and cinnamon. Add half of the flour mixture to yogurt mixture; beat until well blended. Add pineapple; mix well. Add remaining flour mixture, the carrots and raisins; beat until well blended.
• Pour into greased 8-inch square baking pan.
• Bake 25 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into nine squares to serve.