Pineapple Pecan Cups Recipes

PINEAPPLE PECAN CUPS

Steps:

• In a small bowl, beat butter and cream cheese until smooth. Add flour; mix well. Divide dough into six portions; press onto the bottom and 3/4 in. up the sides of six muffin cups coated with cooking spray. Set aside., In another bowl, beat cream cheese and sugar until smooth; stir in pineapple. Spread into each cup. Combine the egg, brown sugar, corn syrup, butter, flour and vanilla; stir in pecans. Spoon over filling., Bake at 350° for 25-30 minutes or until topping is set. Cool for 10 minutes before carefully removing from pan to a wire rack to cool completely.

PECAN AND PINEAPPLE SQUARES

Steps:

• Combine flour and sugar in bowl.
• Rub in butter until mixture resembles breadcrumbs.
• Stir in pecans.
• Press 2 cups of the mixture into a greased slice tray.
• Blend together baking soda, cinnamon, egg, sour crem and vanilla.
• Add to remaining mixture combining well.
• Stir in well drained pineapple and sultanas.
• Spread mixture over the base.
• Bake in moderate oven for about 35 minutes or until cooked when tested.
• Cool in pan before cutting into squares.

PINEAPPLE PECAN MUFFINS

Steps:

• MUFFINS:.
• Position a rack in the center of the oven and heat the oven to 350°F Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.
• In a large mixing bowl, mix together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined.
• Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)--there should still be quite a few streaks of dry flour.
• Sprinkle the pineapple, pecan pieces, and lemon zest onto the batter, and fold them in until just combined. (The batter will be lumpy; don't try to smooth it out.) Do not over mix.
• Use an ice cream scoop if you have one with a "sweeper" in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 20 to 25 minutes, be sure to do the tooth pick test. Let the tin cool on a rack for 15 to 20 minutes.
• GLAZE:.
• Put the confectioners' sugar in a small mixing bowl. Add the pineapple juice and whisk until smooth. The glaze should be thin enough that it will drip off a spoon; if it's more like a spreadable icing, thin it with more pineapple juice, 1 Tbs. at a time.
• When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops from the pan if stuck and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won't dry completely.

PINEAPPLE PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

PINEAPPLE PECAN CAKE

Steps:

• In a large bowl, combine the sugar, flour and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

CREAMY PINEAPPLE-PECAN DESSERT SQUARES

Steps:

• In large bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir in pineapple juice. Refrigerate about 30 minutes or until mixture is syrupy and just beginning to thicken.
• Meanwhile, in 13x9-inch (3-quart) glass baking dish, toss cracker crumbs, 1/4 cup sugar, the coconut, pecans and melted butter until well mixed. Reserve 1/2 cup crumb mixture for topping. Press remaining mixture in bottom of dish.
• In medium bowl, beat cream cheese, sour cream and 1/4 cup sugar with electric mixer on medium speed until smooth; set aside.
• Beat gelatin mixture with electric mixer on low speed until foamy; beat on high speed until light and fluffy (mixture will look like beaten egg whites). Beat in cream cheese mixture just until mixed. Gently stir in pineapple (with juice). Pour into crust-lined dish; smooth top. Sprinkle reserved 1/2 cup crumb mixture over top. Refrigerate about 4 hours or until set. For 18 servings, cut into 6 rows by 3 rows.

PINEAPPLE AND PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
• Spread pecans onto a baking sheet; spray pecans with cooking spray.
• Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
• Whisk flour, white sugar, and baking soda together in a bowl. Stir pineapple and its juice and eggs into flour mixture until batter is well mixed; fold in toasted pecans. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from oven and cool completely.
• Beat confectioners' sugar, cream cheese, butter, and vanilla extract together in a bowl using an electric mixer until icing is smooth. Frost the cooled cake using all the icing.

PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING RECIPE - (4/5)

Steps:

• CAKE: Mix flour, sugar, and baking soda in a large bowl. Add in the eggs, pineapple along with its juice, and the pecans, if using. Stir just until moistened. Pour into a buttered 9x13-inch baking pan. Bake in a preheated 350°F oven for about 35 minutes or until toothpick comes out clean. Cool completely. ICING: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting.

PECAN WAFFLES WITH SAUTEED PINEAPPLE

Steps:

• Make waffle batter:
• Stir together yeast, warm water, and 1 teaspoon sugar in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Whisk together eggs, buttermilk, and oil. Sift together flour, baking powder, baking soda, salt, and remaining 2 tablespoons sugar into a large bowl. Add egg mixture and whisk until combined but still lumpy. Add yeast mixture and whisk until combined but still lumpy. Chill batter, covered, at least 8 hours. Bring batter to room temperature, then stir in 1 cup finely chopped pecans.
• Prepare pineapple topping while batter comes to room temperature:
• Melt butter in a 12-inch heavy skillet over low heat and scrape seeds from vanilla bean into butter (save pod for another use). Increase heat to moderately high, then cook pineapple, stirring occasionally, until heated through, 8 to 10 minutes. Keep warm, covered.
• Cook waffles:
• Preheat oven to 250°F and preheat waffle iron.
• Brush waffle iron lightly with vegetable oil and spoon batter into iron, using about 1 1/2 cups for 4 (4-inch) square Belgian waffles and spreading evenly. Cook according to manufacturer's instructions, then transfer directly onto oven rack to keep warm. (Don't stack waffles; they will stay crisp if kept in 1 layer.)
• Serve waffles topped with pineapple and sprinkled with remaining 1/2 cup (coarsely chopped) pecans.