PINEAPPLE-CHERRY QUICK BREAD
Bake this cranberry-dotted quick bread, sweetened fast with canned pineapple, for your own table or for a sweet treat to give.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h25m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease and flour bottoms only of two 8x4-inch loaf pans. In large bowl, combine flour, sugar, baking soda and salt; mix well. Add oil, vanilla, eggs and pineapple with liquid; mix with electric mixer at low speed until combined. Fold in cherries. Spoon into greased and floured pans.
- Bake at 325°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans; place on wire racks. Cool 1 hour or until completely cooled. Sprinkle cooled loaves with powdered sugar.
Nutrition Facts : Calories 220, Carbohydrate 34 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 18 g
CHERRY PINEAPPLE DUMP CAKE
Cherry pineapple dump cake has a golden cake topping over pineapple cherry filling. Best of all, it takes 1 pan, 4 ingredients, and 5 minutes to assemble!
Provided by Kathleen
Categories Dessert
Time 55m
Number Of Ingredients 4
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
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 516 kcal, Carbohydrate 84 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 639 mg, Fiber 2 g, Sugar 52 g
PINEAPPLE CHERRY DUMP CAKE
Add, stir, pour, bake, and enjoy. It's just that easy.
Provided by Southern Living Editors
Categories Cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Grease a 2-liter glass baking dish with butter.
- Drain and discard the juice from the can of pineapple tidbits. Place pineapple pieces, cherry pie filling, and vanilla extract in a bowl; mix together. Pour mixture into prepared baking dish.
- Sprinkle the surface of the filling evenly with the yellow cake mix. In the microwave, melt butter in a separate bowl and pour it evenly over the cake mix. Use a spoon to spread the butter across the mix. Transfer baking dish to the middle rack of the oven.
- Bake until the top is golden brown in spots and the filling is bubbling, about 45 minutes. Allow to cool before garnishing with whipped cream.
PINEAPPLE-CHERRY UPSIDE-DOWN CAKE
A little twist on the traditional pineapple upside-down cake with extra cherry and pineapple. A quick, easy, and flavorful classic that can be served warm or at room temperature. Cover and refrigerate leftovers (if there are any).
Provided by Naomi Boyko
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
- Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
- Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
- Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 63 g, Cholesterol 87.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 11.2 g, Sodium 361.3 mg, Sugar 46.3 g
PINEAPPLE CHERRY CAKE
When our granddaughter visits on weekends, I try to find something fun for her to do. This pineapple cherry dump cake recipe is super simple for her to fix. -Melissa Defauw, Auburn Hills, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Evenly sprinkle pineapple in a greased 13-in. x 9-in. baking dish. Carefully spread with pie filling. Sprinkle with dry cake mix and drizzle with butter. , Bake until top is golden brown, 50-60 minutes.
Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 297mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY PINEAPPLE CAKE
This recipe is fancy enough to serve to company. I love to serve with it with a dollop of whip cream.-Elaine De Rue, Hilton, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 6
Steps:
- Spread cherries and pineapple with juice over the bottom of an ungreased 13x9-in. baking pan. Top with nuts. Sprinkle dry cake mix over all. Pour butter evenly over cake mix. , Bake at 350° for 1 hour. Cool. Invert onto a serving plate. Cut into squares. Top with whipped cream if desired.
Nutrition Facts : Calories 268 calories, Fat 11g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 283mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Valerie Bertinelli
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
- For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
- For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
- Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
- Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.
SLOW COOKER CHERRY AND PINEAPPLE DELIGHT
A good friend gave me this recipe and I converted it for the slow cooker. A great dessert for Sunday afternoon. Serve with ice cream on top.
Provided by Terry
Categories Desserts Cakes Pineapple Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 443.1 calories, Carbohydrate 66.1 g, Cholesterol 25.4 mg, Fat 19.1 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 7.1 g, Sodium 412 mg, Sugar 30.4 g
DEE'S CHERRY PINEAPPLE UPSIDE DOWN CAKE
I made this dump cake up when I had 1 cup of cherry pie filling left over and my SIL likes pineapple upside down cake so I thought why not...
Provided by Dienia B.
Categories Dessert
Time 1h5m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix 1/2 teaspoon of the almond, rum and brandy flavorings into the cherry pie filling.
- Spread cherry mixture in the bottom of a 9x13 cake pan.
- Put the pineapple slices on top of cherry pie filling.
- Put brown sugar on top of pineapple.
- Mix the cake mix, oil, eggs and balance of the flavorings together.
- Pour over top of the brown sugar.
- Bake in a 375 degree Fahrenheit oven for the time recommended on cake box or until browned and toothpick comes out clean.
Nutrition Facts : Calories 428.9, Fat 12.9, SaturatedFat 2.1, Cholesterol 64.5, Sodium 369.5, Carbohydrate 74.9, Fiber 1.5, Sugar 48.6, Protein 4.5
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