canned pineapple

White Trash Pineapple Bake 

butter (1 stick), melted

white sugar

eggs

vanilla extract

white bread, cubed

can crushed pineapple, drained

brown sugar

Grease an 8x8 baking dish and preheat the oven to 350°F.

In a large bowl, mix together the butter and white sugar until fully combined and airy.

Beat eggs into the sugar mixture one at a time.

Add the cubed bread to the bowl and stir until saturated.

Transfer the mixture to the prepared baking dish and sprinkle brown sugar over the top.

Bake until the top begins to brown, about 50-55 minutes.

My sweet, easy-to-make Pineapple Dump Cake is the rich, buttery, and quick dessert you need to make much more often! Full of delightful tropical pineapple flavor – this cake is just as delicious as it is easy!

Pineapple Dump Cake

pineapple tidbits

15.25 oz cake mix ((white or yellow cake mix))

butter ((1 stick or 8 tablespoons - melted))

brown sugar ((packed))

preheat

Preheat your oven to 350°F (175°C) and generously butter or spray a 9x13 baking pan with non-stick cooking spray.

pineapple

In the bottom of your prepared pan, add the 2 cans of drained pineapple tidbits (or a combination of 1 can of pineapple tidbits and 1 can of crushed pineapple). Spread the pineapple out evenly in the pan. *Be sure to reserve the juice from one of the cans to add to the topping!

topping

Add the cake mix by sprinkling it evenly over the top of the pineapple. Drizzle the reserved pineapple juice over the top of the cake mix layer, then add the melted butter. Try to moisten as much of the surface of the cake mix as possible.

crumble

Crumble the light brown sugar over the top of the cake mix then cover the baking dish with a sheet of aluminum foil.

bake

Bake in the middle of the center rack of your oven at 350°F (175°C) for 45 minutes, then remove the aluminum foil and finish baking the pineapple dump cake for an additional 15 minutes. The top of your cake should be golden browned and slightly crunchy when done.

serve

Remove from the oven when done and allow to cool slightly (about 10 minutes) before serving warm.

Easy Pineapple Dessert with 3 Ingredients.

Easy Pineapple Dessert

(20 oz.) Crushed Pineapple

pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

thawed Whipped Topping

Mix pineapple and dry pudding mix. Gently stir...

Mix pineapple and dry pudding mix. Gently stir in whipped topping. Refrigerate for an hour before serving.

https://mediavine-res.cloudinary.com/video/upload/olk8letmb7zglccws8sg.mp4

Easy Pineapple Dessert Comes Together with 3 Ingredients

This tasty pineapple upside down bundt cake is a beautiful presentation of a well-loved and popular dessert that&#39;s quick and easy to make! This easy cake mix recipe makes it even faster to get this impressive dessert ready for all to enjoy!

Pineapple Upside Down Bundt Cake

butter

oz pineapple slices ((drained, reserve the juice, cut slices in half))

maraschino cherries ((stems removed))

oz yellow cake mix

eggs ((room temperature))

water ((enough to total 1 cup with pineapple juice))

prep

Preheat your oven to 350°F (175°C) and coat your bundt pan with butter and flour.

melt

Pour the first 1/4 cup portion of melted butter into your bundt pan then sprinkle the brown sugar over the melted butter. Spread evenly over the bottom of your bundt pan.

fruit

Arrange the halved pineapple slices in the bottom of your bundt pan nestled into the ridges, then place a maraschino cherry between the slices. Push gently on the cherries to firmly place them in the brown sugar.

Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second 1/4 cup of melted butter, the pineapple juice with water, and the eggs.

transfer

Pour the mixed batter into your bundt pan gently so that the pineapple slices remain upright, do not spread.

Bake at 350°F (175°C) for 30-35 minutes, or until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back to the touch.

flip

Place a plate or serving platter over the bottom of the bundt pan and invert the cake, then set aside for 5 minutes to allow the cake to release from the pan.

cool

Remove the bundt pan and continue cooling for 25 minutes, then serve warm or store for later.

Loaded with spices and topped with a homemade labneh icing, this carrot cake is anything but ordinary.

Spiced carrot cake with labneh icing

thick Greek-style yoghurt

(60 grams) pure icing sugar, sifted

tsp vanilla extract

(300 grams) plain flour

tsp bicarbonate of soda

tsp baking powder

cinnamon

tsp mixed spice

tsp ground ginger

carrots, peeled, finely grated

(330 grams) caster sugar

(375 milliliters) sunflower oil

grams)

(110 grams) sultanas

rose petals (from gourmet food shops), to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456928001&=domain=del

5348771529001-5977456928001

A light and delicious cake with just 4 ingredients! 

Angel Pineapple Cake 

(16 oz.) box angel food cake mix

(12 oz) tub cool whip, thawed

sweetened coconut flakes, divided

Preheat oven to 350 degrees and grease a 9x13 baking dish.

Combine angel food cake mix, ½ cup coconut flakes, and pineapple (juice included) in a large bowl. Batter will expand! Stir until evenly combined.

Bake for 25-28 minutes or until golden brown.

Let cake cool then frost with cool whip and sprinkle with remaining coconut flakes.

Pineapple Coconut Muffins combine sweet pineapple with coconut, cinnamon and vanilla. The addition of pineapple juice to the batter makes these moist pineapple coconut muffins a delight to eat.

Pineapple Coconut Muffins

flour (divided)

baking powder

baking soda

salt

vegetable oil

sugar

sweetened coconut flakes (divided)

Preheat the oven to 350 F degrees and line a muffin pan with liners or grease with non-stick cooking spray.

In a small bowl, stir together the drained pineapple pieces and 3 tablespoons flour. Set aside.

In a separate bowl, whisk the remaining flour, baking powder, baking soda, and salt until well combined. Set aside.

In a third bowl, whisk the oil, sugar, eggs, and vanilla extract until well combined.

Add the reserved pineapple juice and stir to mix. Then, stir in the flour mixture until just combined.

Fold in the crushed pineapple and half the coconut flakes.

Spoon the mixture into each baking cup until the cup is full. Sprinkle the remaining sweetened coconut over the top of each muffin.

Bake in the preheated oven for 18 to 22 minutes for full sized muffins or 12 to 15 minutes for mini muffins, until a toothpick inserted in the center comes out clean.

These turned out amazing, my family loved them!

We live in an elevated climate so I adjusted by adding a bit more liquid and they turned out amazing!

Top 7 canned pineapple recipes from across the web

The most viewed canned pineapple recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

White Trash Pineapple Bake

Pineapple Dump Cake

Easy Pineapple Dessert

Pineapple Upside Down Bundt Cake

Spiced carrot cake with labneh icin...

Angel Pineapple Cake

Pineapple Coconut Muffins

Top 7 canned pineapple recipes from across the web

The most viewed canned pineapple recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Trash Pineapple Bake

Pineapple Dump Cake

Easy Pineapple Dessert

Pineapple Upside Down Bundt Cake

Spiced carrot cake with labneh icin...

Angel Pineapple Cake

Pineapple Coconut Muffins

The most viewed canned pineapple recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine