Time 5m Yield 6 serving(s) Number Of Ingredients 3 Steps:
Whip pudding, cream and pineapple juice until firm. Fold in crushed pineapple pieces. Chill for an hour or so before serving. Simple as that!
Time 5m Yield 6 servings. Number Of Ingredients 4 Steps:
In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.
Time 1h10m Yield 6 servings Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F. Butter a 1.5-quart casserole dish. In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Then add the eggs one at a time, incorporating fully between each addition. With the mixer on low, beat in the pineapple just until incorporated. With a rubber spatula, fold in the bread. Pour it into the prepared dish. Bake in the oven until golden brown and set, 50 to 60 minutes.
Yield 24 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Make cake batter according to package directions adding in the vegetable oil, eggs, and using pineapple juice reserved from crushed pineapple in place of water. Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan. Bake for 15 minutes or until toothpick inserted near the center comes out clean. Let cool completely. In a large mixing bowl combine the pudding mixes, milk, and coconut extract; beat for 2 minutes. Add softened cream cheese and beat well to smooth out all bumps, and then gently stir in pineapple with a spoon. Spread pudding mixture over cooled cake. Mix together whipping cream, powdered sugar, and vanilla until thick. Spread this over the pudding layer. To toast the coconut, spread it on a cookie sheet and bake at 325 for 5 to 10 minutes until barely browned. Sprinkle cooled coconut over the top of the cake. Chill cake for about 2 hours or until ready to serve.
Number Of Ingredients 7 Steps:
In a large mixing bowl combine the pudding mixes, most of the milk, beat for 2 minutes. (as mentioned in the description I warm a half cup of the milk and mix it into the cream cheese separately and beat for a minute to make sure cream cheese is smooth then add to the pudding mixture.) Add softened cream cheese (can warm in microwave on say 30 temp for a minute) and add the portion of warmed milk and beat well to smooth out all bumps, (if you attempt this with cold, or even room temp cream cheese you will have cream cheese lumps and the texture of the pudding will just not be a good thing.) Chill the pudding mixture while cake is baking and cooling. Make cake batter according to package directions using pineapple juice reserved from crushed pineapple in place of most of the water. If the pineapple juice does not equal the liquid you need for the recipe then add water to the juice to comply. Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan. Or, 2 9 inch round cake pans (recommended) but makes a nice sheet cake also. Bake at 350°F for 35 minutes or until toothpick or long piece or uncooked spaghetti inserted near the center comes out clean. Let cool completely. Spread thick layer, at least half inch, pudding mixture over cooled cake. Sprinkle well-drained pineapple over pudding. If making two layers, use half the pineapple on the first layer the rest on the next layer. Cover the whole thing with thick dollops of Cool Whip, don’t try to just spread it on for the top, use the dollop method. then smooth together - cover the whole cake if cooked in round cake pans, that means the sides with the Cool Whip seals in and keeps the cake moist. To store cover lightly with plastic wrap and re-smooth once the plastic is removed. Don’t pat down the plastic wrap. Chill cake for about 4 hours or until ready to serve. Best if made the night before so the flavors can meld. Be careful, if you make a large batch, will be heavy put on a sturdy pan or platter. Repeat: I know that this sounds daunting but it is not, I have just added so much information that it seems that way. It’s really just a yellow cake mix, vanilla pudding with cream cheese, drained pineapple, and Cool Whip. Dedicated to Julie, Cookie, and Beverly, my amazing sisters.
Time 40m Yield 20 servings. Number Of Ingredients 8 Steps:
Preheat oven to 350°. Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. , In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.
Time 1h10m Yield 10 Number Of Ingredients 5 Steps:
Preheat oven to 325 degrees F (165 degrees C). Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil. Bake until puffed and golden brown, about 1 hour.
Time 3h50m Yield 8 Number Of Ingredients 5 Steps:
Grease a 2-quart casserole dish. Spread bread cubes in the bottom of the prepared casserole dish. Pour butter over bread cubes and top with pineapple. Beat eggs and sugar together in a bowl until foamy; pour over bread mixture. Cover dish with aluminum foil and refrigerate, about 3 hours. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until browned, 5 to 20 minutes.
Time 50m Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Lightly butter a 2-quart baking pan. Place eggs, pineapple, flour, sugar, and salt in pan and whisk to combine. Scatter bread over pineapple in pan and whisk to combine. Cook until golden brown, 40 minutes. Let cool slightly. Serve warm at room temperature. (To store, cover and refrigerate, up to 2 days.)
Time 50m Yield 8-12 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler). Add 3 eggs yolks and milk to the dry ingredients and combine together. Stirring constantly (a whisk works wonders), cook uncovered until thickened over medium heat. Remove from heat. Stir in vanilla extract. Spread a small amount of the custard (approximately 2 tablespoons) on the bottom of a 1 1/2 quart casserole. Add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can). Pour approximately 1/2 of the remaining custard over the pineapple. Repeat layer- vanilla wafers, pineapple, and ending with remaining custard. Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form. Carefully spoon the egg whites over the entire custard making sure to seal to edges. Bake 15-20 minutes until egg whites are lightly browned. Enjoy Warm! Refrigerate leftovers, unless it’s like at my house and there are none!
