Cream Cheese Pineapple Puddingfrosting Recipes

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PINEAPPLE CREAM CHEESE FROSTING



Pineapple Cream Cheese Frosting image

An easy and delicious frosting. Will frost about 2 dozen cupcakes. From the United States Regional Cookbook, Culinary Institute of Chicago, 1947.

Provided by Molly53

Categories     Dessert

Time 5m

Yield 1 9 inch layer cake

Number Of Ingredients 5

1 (3 ounce) package cream cheese, room temperature
2 tablespoons butter, room temperature
3 -3 1/4 cups confectioners' sugar
2 tablespoons pineapple juice (the liquid drained from canned pineapple is fine)
2 teaspoons lemon juice (fresh is best)

Steps:

  • Blend cheese and butter together thoroughly.
  • Add remaining ingredients and whip till light and fluffy.

PINEAPPLE CREAM CHEESE FROSTING



Pineapple Cream Cheese Frosting image

This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.

Provided by Janelle Williams Hawthorne

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 5m

Yield 32

Number Of Ingredients 4

½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
4 tablespoons pineapple juice
4 cups sifted confectioners' sugar

Steps:

  • Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 5.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 41.3 mg, Sugar 15.6 g

CREAM CHEESE PINEAPPLE PUDDING/FROSTING



Cream Cheese Pineapple Pudding/Frosting image

I have been making this since my son, Jeremy was small, twenty-five years now. He did bring the cake out of the refrigerator one time, the cake being "top heavy" landed upside down on the floor. Now he knows when mom say's she is making "pineapple upside down cake", he knows what I'm making! I also made it for my Dad's 4th of July birthday party, everyone loved it! You can also make it as a pudding, and put in individual serving dishes, for about 8 -10 people. It's that good!

Provided by Grammabobbie

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5

1 (3 ounce) package French vanilla instant pudding
1 cup milk
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) container Cool Whip
1 (12 ounce) can crushed pineapple (drained)

Steps:

  • Mix pudding with 1 cup milk, and softened cream cheese, and mix on low with electric mixer until blended.
  • Stir in pineapple, then fold in cool whip.
  • Frost a yellow or white cake and keep refrigerated. So yummy!

Nutrition Facts : Calories 182.8, Fat 12.2, SaturatedFat 8.8, Cholesterol 23.6, Sodium 172.8, Carbohydrate 16.8, Fiber 0.2, Sugar 15.1, Protein 2.5

PINEAPPLE PUDDING CAKE (BEST CAKE I EVER MADE.) RECIPE - (4.1/5)



Pineapple Pudding Cake (Best cake I ever made.) Recipe - (4.1/5) image

Provided by Lsweetnell

Number Of Ingredients 7

1 yellow cake mix (I always use Duncan Hines) (Don't use any odd flavored cake mixes for this, would be too much, and I believe Angle food cake mix would be to weak)
Ingredients to make cake mix (eggs, oil, etc.)
3 packages (3.4 ounces each) instant vanilla pudding mix (when I make a large cake I use three large vanilla pudding mixes with one cup less milk. and 1/2 cup to warm the cream cheese)
3 1/2 cups cold milk (I warm half a cup of the milk to help soften the cream cheese, mix, then add to the pudding mixture)
8 ounces cream cheese, softened (two for a large batch)
20 ounces crushed pineapple, drain and reserve juice for cake (two for a large batch)
1 large container cool whip thawed (2 for a large version)

Steps:

  • In a large mixing bowl combine the pudding mixes, most of the milk, beat for 2 minutes. (as mentioned in the description I warm a half cup of the milk and mix it into the cream cheese separately and beat for a minute to make sure cream cheese is smooth then add to the pudding mixture.) Add softened cream cheese (can warm in microwave on say 30 temp for a minute) and add the portion of warmed milk and beat well to smooth out all bumps, (if you attempt this with cold, or even room temp cream cheese you will have cream cheese lumps and the texture of the pudding will just not be a good thing.) Chill the pudding mixture while cake is baking and cooling. Make cake batter according to package directions using pineapple juice reserved from crushed pineapple in place of most of the water. If the pineapple juice does not equal the liquid you need for the recipe then add water to the juice to comply. Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan. Or, 2 9 inch round cake pans (recommended) but makes a nice sheet cake also. Bake at 350°F for 35 minutes or until toothpick or long piece or uncooked spaghetti inserted near the center comes out clean. Let cool completely. Spread thick layer, at least half inch, pudding mixture over cooled cake. Sprinkle well-drained pineapple over pudding. If making two layers, use half the pineapple on the first layer the rest on the next layer. Cover the whole thing with thick dollops of Cool Whip, don't try to just spread it on for the top, use the dollop method. then smooth together - cover the whole cake if cooked in round cake pans, that means the sides with the Cool Whip seals in and keeps the cake moist. To store cover lightly with plastic wrap and re-smooth once the plastic is removed. Don't pat down the plastic wrap. Chill cake for about 4 hours or until ready to serve. Best if made the night before so the flavors can meld. Be careful, if you make a large batch, will be heavy put on a sturdy pan or platter. Repeat: I know that this sounds daunting but it is not, I have just added so much information that it seems that way. It's really just a yellow cake mix, vanilla pudding with cream cheese, drained pineapple, and Cool Whip. Dedicated to Julie, Cookie, and Beverly, my amazing sisters.

PINEAPPLE COOL WHIP FROSTING



Pineapple Cool Whip Frosting image

This recipe is so easy to make, the pineapple gives it a little kick and it is not as sweet as traditional frostings.

Provided by Shirley Cabrera

Categories     Dessert

Time 5m

Yield 1 13"x9" cake, 1 serving(s)

Number Of Ingredients 3

1 (8 ounce) can crushed pineapple
1 (16 ounce) box instant vanilla pudding
32 ounces Cool Whip

Steps:

  • drain pineapple juice.
  • prepare pudding according to package direction using skim or low-fat milk if you prefer.
  • fold all ingredients together.
  • frost cake and chill.
  • enjoy.

Nutrition Facts : Calories 4729.1, Fat 232.5, SaturatedFat 199.6, Sodium 6757.2, Carbohydrate 665.6, Fiber 1.8, Sugar 662.8, Protein 12.3

PINEAPPLE FROSTING



Pineapple Frosting image

Make and share this Pineapple Frosting recipe from Food.com.

Provided by out of here

Categories     Dessert

Time 10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 4

1 (3 1/2 ounce) package French vanilla instant pudding
1/2 pint whipping cream, plus
1 cup cold milk (enough to make 2 cups)
1 (8 ounce) can pineapple, well drained

Steps:

  • Beat pudding, whipping cream and cold milk together until thick.
  • Fold in well drained pineapple.

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