Pineapple Flip Recipes

PINEAPPLE FLUFF (+VIDEO)

Steps:

• In a large bowl, stir together pudding mix and the entire can of crushed pineapple.
• Gently stir in COOL WHIP, marshmallows, coconut and nuts.
• Cover bowl with plastic wrap.
• Chill for a couple of hours before serving.

PINEAPPLE FLIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Filling: In a medium bowl blend together cornstarch, sugar and salt, then stir in egg yolks and 1/2 cup of pineapple juice. Scald milk and cool slightly; whisk cornstarch mixture into scalded milk and bring to a boil over low heat until mixture thickens. Allow to cool for a short amount of time, then stir in 3/4 cup of the drained pineapple and vanilla to the cooked mixture and set aside to cool.
• To Make Dough: In a large bowl sift together flour, salt and baking powder; cut in margarine. In a small bowl, slightly beat milk and eggs together. Combine egg mixture with dry ingredients; mix together until dough is formed.
• To Make Crust: Divide dough into two parts. Take one part and roll between sheets of floured wax paper; rolled dough should fit a jelly roll pan allowing for slight overhang on edges. Roll remaining half in the same fashion.
• Transfer one of the rolled dough halves to pan and spread with cooled filling. Place other portion of rolled dough on top of the filling and crimp edges of dough layers together.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown. Let cool. If desired, frost with confectioners' icing.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

PINEAPPLE FLIP

Steps:

• To make filling,put pineapple,sugar,and egg yoke in sauce pan. Cook till it boil's, then simmer. Mix 3/4 tbsp. water with cornstarch and add to pineapple to thicken. Remove from heat.
• For dough, add yeast to warm water. leave set. In bowl, cut butter into the 3 cups flour till crumbly. Add remaining ingredient's. Pour yeast mixture into flour mixture and mix well to form a nice soft dough. Dough will be very easy to work with.
• Roll out half the dough to fit a smaller size cookie sheet, overlapping onto edge. Place on greased sheet.
• Pour warm pineapple mixture on dough, spread evenly. Roll out other half of dough to same size and place over filling mixture.
• Take bottom crust and put over the top crust and seal good, Pinching together. Place a warm towel over top of sheet and let rise for about half hour.
• Back on 350 degree oven for 40-50 minute's. In the mean time mix confectionary sugar, few drop's oil,tsp, vanilla, and alittle milk to make a thin frosting. When Dessert is cooled drizzle frosting mixture all over top of crust, and sprinkle nut's on it. I use crushed walnut's
• You can use cherry pie filling or any other pie filling that you want if you desire.