Pina Colada Cake
Pineapple Upside Down Cake
Easy Pineapple Salsa
Caramelized Pineapple - Coconut Wedges
Grilled Pineapple Sundae
Pineapple Pie
Ingredients
1 box yellow cake mix
1 can (12 oz) Coconut optional
1 15 ounce cream of coconut
1 large Cool whip topping thawed
1 can (12 oz) crushed pineapple
Method
Bake the cake according to package directions. When the cake is done, while still warm, pour the cream of coconut over the cake, punching some holes into the cake with a fork so it will seep down into the cake. Sprinkle coconut over the cake and then spread the pineapple over it. Cover with cool whip and refrigerate until ready to serve.
Top
Ingredients
Topping
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can (20 oz) of pineapple slices
Cake
1 1/2 cups all purpose flour
6 Tbsp cake flour
6 Tbsp of ground almonds (from about 2 oz of whole almonds)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream
Method
Start by making the caramel topping. Take brown sugar and butter. Combine and melt in a saucepan on medium heat until the sugar dissolves and the mixture is bubbly. This should take several minutes. Pour the mixture into a 10-inch diameter stick-free cake pan with 2-inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.
Preheat oven to 325° F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in a pan.
Bake cake until tester inserted into the center comes out clean. This should take about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
Makes 12 to 14 servings.
Top
Ingredients
1 cup diced fresh pineapple
2 tablespoons minced red onion
2 teaspoons chopped cilantro
2 tablespoons minced sweet red bell pepper
1 tablespoon limejuice
a pinch of salt
Method
Combine all ingredients. Cover and refrigerate until serving time. Makes about 1 cup.
Top
Ingredients
2 (1-inch thick) round slices of pineapple
1/3 cup coconut
1/3 cup honey
1/3 cup chopped walnuts
1/4 teaspoon allspice
Method
Cut each pineapple slice into 4 wedges and place on a foil lined baking sheet. Stir together all remaining ingredients in a small bowl and place a spoonful on each pineapple wedge. Place under the broiler about 4-inches from the heat and cook about 5 minutes or until the topping is bubbly and golden brown, being careful not to burn the coconut. Serve warm.
Makes 4 servings.
Top
Ingredients
1 pineapple, peeled, cored and cut into 1 inch slices
1/2 cup brown sugar
2 tablespoons melted butter
2 tablespoons lemon juice
1 teaspoon cinnamon
1/2 gallon vanilla ice cream
Method
Combine brown sugar, butter, lemon juice and cinnamon and mix until even. Brush mixture over pineapple slices. Place pineapple slice on preheated grill over high heat and grill for about 1 minute per side or until browned.
Remove from grill and immediately top with a scoop of ice cream and serve. These are best if the pineapple is warm when you eat it.
Top
Ingredients
1 recipe pastry for a 9-inch double crust pie
3/4 cup white sugar
3 tablespoons cornstarch
1 (20 ounce) can crushed pineapple with juice
1 tablespoon lemon juice
2 tablespoons milk
1 tablespoon white sugar
Method
Preheat oven to 425° F (220° C). Combine sugar, cornstarch, pineapple with juice, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until thickened. Allow it to boil for a minute.
Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in the crust. Then brush with milk and sprinkle sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.
Top
