PINEAPPLE COCONUT SNOWBALLS
Marlene Rhodes shares a three-ingredient treat she quickly whips up in her Colorado Springs, Colorado kitchen. Canned pineapple adds refreshing taste to the frosty-looking finger food.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 dozen.
Number Of Ingredients 3
Steps:
- In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 67 calories, Fat 5g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 4g carbohydrate, Fiber 1g fiber), Protein 2g protein.
SNOWBALL CAKE I
Steps:
- Line a 4 quart round mixing bowl with parchment paper.
- Break cake up into small bite-sized pieces.
- Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
- Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
- Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
- Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
- Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 57.3 g, Fat 12.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 10.8 g, Sodium 249.2 mg, Sugar 43.1 g
SNOWBALLS CAKE
I couldn't pry this family secret recipe from my sister-in-law, but her mother did...and I was thrilled! The old-fashioned flavor never goes out of style.-Norma Wehrung, Getzville, New York
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert cake onto a wire rack; cool completely, about 1 hour., Meanwhile, in a large bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir in boiling water until gelatin is dissolved. Add the pineapple, sugar, lemon juice and salt. Refrigerate until partially thickened, about 40 minutes., In a large bowl, beat whipped topping mixes and milk until stiff. Fold into pineapple mixture. , Run a knife around sides and center tube of cake pan; remove cake from pan and cut into 1-in. cubes. Place half of the cake cubes in a 13-in. x 9-in. dish; top with half of the filling. Repeat layers. Refrigerate for at least 1 hour. , Sprinkle with coconut. Cut into squares; top each with a cherry.
Nutrition Facts : Calories 172 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 208mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.
PINEAPPLE POUND CAKE
Steps:
- Preheat oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray and set aside.
- Remove 3 pineapple slices from the can and reserve the juice and set aside. Chop remaining pineapple slices into small pieces and set aside.
- In a large bowl combine the cake mix, eggs, and 1 can of pineapple juice. Blend with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl and beat for 3 minutes on medium speed. Stir in the chopped pineapple and combine well. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick, inserted into the center of the cake, comes out clean, about 45 to 50 minutes. Remove and cool completely.
- In a small pot over medium heat combine the reserved pineapple juice and 1/4 cup of water. Add the brown sugar and butter and bring to a simmer. Add the remaining 3 pineapple rings and saute for 4 minutes or until the sauce thickens slightly. Remove from the heat. Reserve.
- To serve, remove the pound cake from the pan and transfer it to a serving plate. Arrange pineapple rings on top and secure with toothpicks, if necessary. Pour the sauce over the cake and serve.
PINEAPPLE CAKE
Provided by Food Network
Categories dessert
Time 45m
Yield 1 pineapple cake (with leftover batter)
Number Of Ingredients 7
Steps:
- Carefully cut off the top of the pineapple and set it aside. With a large spoon, scoop out the core and flesh from the pineapple and the top crown. Discard the core, cut up the flesh into chunks and reserve with the juice. Dry out the hollow pineapple the best you can with a paper towel.
- In a large bowl, mix the cake mix, eggs, vegetable oil, 1 cup of the pineapple juice and 3/4 cup of the pineapple chunks. Pour the cake batter into the hollowed-out pineapple to fill it three-quarters of the way to the top. Reserve the leftover batter for another use (perhaps a second pineapple? Or cupcakes?!). Microwave on high until the cake is baked, about 10 minutes. A skewer should come out clean. Remove from the microwave with a kitchen towel because it's super hot on the outside, let cool for 15 minutes.
- While the pineapple is cooling, make the topping: In a small bowl, combine the remaining pineapple chunks (you should have about 1/2 cup) and the brown sugar and microwave on high for 1.5 to 2 minutes. Mix well with a spoon and let cool slightly.
- Top the pineapple cake with the sugared pineapple, some whipped topping and chopped maraschino cherries. Sprinkle with a bit of brown sugar for the crunch and because it looks pretty. Serve with the pineapple crown on top. Find a long spoon and dig in!
PINEAPPLE SNOWBALL CAKE
Dr. and Mrs. Turner brought this cake regularly to meetings of the Mid-Ohio Scottish Heritage Association. I always made sure to leave room on my plate for this dessert! The recipe was published in "The Centennial Cookbook of the Daughters of Scotland". Cooking time includes overnight chilling.
Provided by Debbie R.
Categories Dessert
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Soften gelatine in cold water. Add boiling water, sugar, juice, pineapple and salt. Mix well. Refrigerate until partly jelled.
- Prepare 2 packages whipped topping mix according to directions. Fold into jelled mixture.
- Line a large mixing bowl with waxed paper or extra-wide plastic wrap. Break the angel food cake into 1-inch chunks. In the lined mixing bowl, make layers of cake and jelled mixture, alternating and finishing with jelled mixture.
- Chill overnight.
- Next day, prepare 1 package whipped topping mix. Take cake from refrigerator and turn upside down on large plate. Remove bowl and waxed paper. Frost with whipped topping mix. Chill until serving time.
- NOTE: If you substitute Cool Whip or whipped cream, you will need six cups. However, I can't speak to the results of using those ingredients.
Nutrition Facts : Calories 334.7, Fat 0.7, SaturatedFat 0.4, Sodium 424.1, Carbohydrate 78.1, Fiber 0.5, Sugar 55.8, Protein 6.3
PINEAPPLE SNACK CAKE
No frosting, no fuss. You can have a really delicious dessert in about 45 minutes. This is a tried and true Southern Living recipe.
Provided by Geema
Categories Dessert
Time 35m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 10
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 POUND CAKE
A pound cake made with pineapple and glazed with pineapple sauce. Unlike most cakes, you will not preheat the oven on this one.
Provided by Evelyn Ivy
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h
Yield 14
Number Of Ingredients 12
Steps:
- Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.
- In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple.
- Pour into 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees F (175 degrees C) and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan.
- To make the glaze: In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.
Nutrition Facts : Calories 499.6 calories, Carbohydrate 61.3 g, Cholesterol 127.8 mg, Fat 26.3 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 14.2 g, Sodium 175.4 mg, Sugar 40.3 g
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