Cherry Pineapple Bavarian Recipes

CHERRY PINEAPPLE DUMP CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9 X13 inch baking dish with nonstick baking spray.
• Spread the crushed pineapple with the juice into the prepared baking dish.
• Spread cherry pie filling on top of the crushed pineapple.
• Evenly spread cake mix over top of the layers of pineapple and cherry and press down firmly. Arrange butter slices evenly over top of cake mix.
• Bake in the preheated oven, 50-60 minutes, or until top is deep golden brown and bubbly. Serve warm

CHERRY PINEAPPLE FRUITCAKE

Steps:

• In a bowl, combine the cherries, pineapple, pecans and 1 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine baking powder and remaining flour; gradually add to creamed mixture. Fold in fruit mixture., Spoon into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Remove waxed paper while warm; cool completely before slicing.

SLOW COOKER CHERRY AND PINEAPPLE DELIGHT

Steps:

• Place cherry pie filling in the bottom of a slow cooker. Place crushed pineapple on top.
• Mix cake mix and butter together in a bowl. Spread evenly over cherry and pineapple. Sprinkle with walnuts.
• Cover and cook on High for 1 1/2 to 2 hours, or on Low for 3 to 4 hours. Spoon into serving dishes and serve warm.

PINEAPPLE BAVARIAN

Steps:

• Dissolve jelly in HALF required boiling water, leave to cool.
• Add the can of pineapple and all the juice.
• Whip up the milk, as much as you can (best if it has been in the fridge first).
• Fold into the jelly until the milk changes colour.
• Put into the fridge to set.
• It's almost like a soufflé, light and tangy. Decorate with fresh fruit or grate some diabetic chocolate over the top.

CHERRY BAVARIAN CREAM

Steps:

• In a small saucepan, combine the egg yolks, sugar and milk. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in vanilla. Pour into a large bowl; set aside. , In a small microwave-safe dish, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir into egg mixture; tint with food coloring if desired. , Set bowl over larger bowl filled with ice water. As soon as the cooked mixture begins to set up, fold in the cream and cherries. Pour into 2-qt. serving bowl and refrigerated 4-6 hours or overnight. Garnish with mint if desired.

CHERRY PINEAPPLE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans.
• Beat white sugar, brown sugar, butter, and applesauce together in a bowl using an electric mixer until light and fluffy. Beat egg and egg whites into sugar mixture; stir in bananas, vanilla extract, and cinnamon. Mix flour, alternating with buttermilk, into sugar mixture until batter is well mixed; fold in pineapple and cherries. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MOM'S PINEAPPLE BAVARIAN

Steps:

• Add powdered sugar to cream cheese and beat well.
• Fold in cool whip.
• Add drained pineapple and nuts.
• Stir and chill.