Granny Cake

 1 1/2 cups granulated sugar

2 cups all-purpose flour

1 tsp baking soda

 1/2 tsp salt

2 eggs 

1 (20 oz) can crushed pineapple with the juice

1/2-1 cup finely chopped pecans

1/2 - 1 cup brown sugar

Mix together sugar, flour, baking soda, salt, eggs  until well blended.  Spray a 9x13 in casserole dish.  Pour in cake mix.  Top with chopped pecans and brown sugar.  Bake in a 350 degree oven for 40-45 minutes.  

During the last 5-10 minutes of baking make the icing.

Icing:

1 stick butter

1/2 cup granulated sugar

1 cup evaporated milk

1 tsp vanilla

Add icing ingredients to a saucepan on medium heat to a boil.  Turn off the heat and add 1 tsp vanilla.  Pour it all over the top of the cake right out of the oven.  It will soak into the cake.  You can poke it with some holes to help it along.  Serve.

Recipe:  Mama Sue

 

Mexican Wedding Cake

 2 cups sugar

2 tsp baking soda

2 cups flour

2 eggs

 1 tsp vanilla 

1 (20 oz) can crushed pineapple

3/4 cup chopped pecans or walnuts

In a large bowl mix the dry ingredients and then add the wet.  Mix with a wooden spoon.  Pour into a 9x13 pan and bake in a 350 degree oven for 35 minutes.  After baking poke holes in the cake using a toothpick to help the frosting go down into the cake. 

Frosting:

1/2 stick (1/4 cup) butter

8 oz cream cheese, softened

1 3/4 cu powdered sugar

1 tsp vanilla

Using an electric mixer combine butter and cream cheese.  Add the powdered sugar slowly.  Lastly add the vanilla. Spread the frosting over the cake to the edges.  Sprinkle chopped pecans on top.  Serve.

Recipe: Glo's Country Kitchen

Pineapple Dip

 2 (8 oz) cream cheese, softened

1 (20 oz) can crushed pineapple, drained very well ( push down to get all the juice out)

8 oz shredded sharp cheddar cheese

2 Tbsp powdered sugar

Mix in an electric mixer for 5 minutes to combine and get smooth.  Serve with crackers.

Recipe:  Brenda Gantt

Pineapple Delight

 1-2 cans pineapple tidbits/cubes

1/2 cup sugar

2 1/2 cups water

2 samll pineapple jello boxes

1 can (7 oz) condensed milk

1/2 cup (14 oz) sour cream

In a small saucepan combine pineapple, sugar and water.  Cook for 10 minutes with the lid on.  To saucepan add jello boxes, condensed milk and sour cream.  Mix well.  

Pour into a serving dish and refrigerate for 5 hours. Serve

Pineapple Cake

2 cups flour

2 egg, beaten

1 tsp baking soda

1 (20 oz) crushed pineapple with juice

 

Mix together in a large bowl and pour into 13 x 9 inch pan.  Bake in a 350 degree oven for 35 minutes.

 

Frosting:

1 8 oz softened cream cheese

1 stick butter

cup powdered sugar

 

Mix together and frost cooled pineapple cake 

Recipe:  Paula Dean

Pineapple Cake

 2 cups self rising flour

2 beaten eggs

1 (20 oz) can crushed pineapples with juice

1 cup sugar

2 tsp vanilla

Mix together in a large bowl.  Stirring 2-3 minutes with a wooden spoon.  Pour into a sprayed bundt cake pan.  Tap it down to remove any air bubbles by dropping it to the counter.  Bake in a 365 degree oven for 45 minutes.  Drizzle with powdered sugar when cooled or pineapple icing.

Recipe:  Marshal Country Boy cooking

Pineapple Casserole

 1 cup sugar

6 Tbsp all-purpose flour

2 cups shredded cheddar cheese

2 (20 oz) cans pineapple tidbits or cubes, drained, (reserve 6 Tbsp juice)

8 Tbsp melted butter

1 cup Ritz crackers, crushed

In a large bowl mix sugar with flour.  Add cheese and pineapples.  In a smaller bowl mix melted butter and crushed crackers to topping.  Grease a medium casserole dish and pour in pineapple mixture.  Top with crackers.  Bake in a 350 degree oven for 25-30 minutes until golden brown.

* a great side dish for Easter with ham or served with any type of pork 

 

Serves 10

Recipe:  Paula Dean

Pineapple Lemonade

 1 cup Country Time Lemonade mix

3 cups cold water

1 (46 oz) pineapple juice

2 cans sprite (24 oz)

Stir together in a large pitcher and refrigerate.  Serve in a glass with ice.  Garnish with strawberries.

Pina Colada Icebox Cake

 1 pkg (8 oz) cream cheese, softened

1/2 cup confectioners sugar

1/2 tsp rum extract

1 can (13.66 oz) coconut milk, divided

1 pkg (3.4 oz0 instant vanilla pudding mix

1 container (8 oz) frozen whipped topping, thawed

15 whole graham crackers

1 can (20 oz) crushed pineapple, drained

1 cup sweetened shredded coconut, toasted

1. In a large bowl, beat cream cheese, confectioners sugar and extract until smooth.  Gradually beat in 1 cup coconut milk.  Add pudding mix; beat on low speed until smooth.  Fold in whipped topping.

2.  Pour remaining coconut milk into a shallow dish.  Quickly dip half of the graham crackers into milk; allow excess to drip off.  Arrange in a single layer in the bottom of a 13 x 9 inch baking dish, breaking to fit as needed.  Layer with half each of the cream cheese mixture, pineapple and coconut.  Repeat layers.  Refrigerate, covered, at least 4 hours before serving.

Tips:

* For golden color and a nutty coconut flavor, toast the 1/2 cup of coconut that goes on the top layer.  (To toast coconut, bake in a shallow pan in a 350 degree oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.)

* As the dessert sits in the fridge, the graham crackers absorb moisture from the coconut milk and pudding mixture, softening to a somewhat cake like texture.

Serves 12

Pineapple Casserole

 6 Tbsp pineapple juice (juice drained from the pineapple can)

1 cup sugar

3 Tbsp all-purpose flour

1/4 cup melted butter

2 (20 oz) pineapple chunks, drained

2 cups shredded cheddar cheese

1 sleeve Ritz crackers, crushed

Mix together juice, sugar, flour and butter. Mix together. Add pineapple chunks and cheddar cheese. Pour into a casserole dish and bake in a 350 degrees for 20 minutes. In a small bowl mix crushed crackers and melted butter. Top casserole dish with crackers.  Reduce heat to 300 degrees for another 20 minutes.

Recipe: Mrs Happy Homemaker

Serve with ham at an Easter dinner

Pineapple, Orange Marshmellow Salad

 1 cup pineapple tidbits, drained

15 oz can mandarin oranges, drained

1 cup coconut flakes

1 1/2 cups mini marshellows

1 cup sour cream (can also use Greek yogurt)

Mix together in a bowl and place in the fridge.  If making for Christmas can add red cherries.