BLUEBERRY PINEAPPLE CREAM
This is one of my family's favorite desserts. Because it's chilled before serving, it's really refreshing during hot weather. The smooth, creamy filling pairs nicely with the crisp graham cracker crust.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the graham cracker crumbs, butter and sugar. Press into a 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool completely. , Meanwhile, drain the pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from the heat and cool for 10 minutes. , In a large bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping; spread half over crust. Cover with pie filling. Chill for 30 minutes. Top with the remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs if desired. Chill for 30 minutes. Store in the refrigerator.
Nutrition Facts :
BLUEBERRY-PINEAPPLE DUMP CAKE
This blueberry-pineapple dump cake is very easy and very good. Serve warm with ice cream.
Provided by Lee Anna
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 62.1 g, Cholesterol 0.7 mg, Fat 18.3 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 330.9 mg, Sugar 43.6 g
BLUEBERRY PINEAPPLE COCONUT CREAM CAKE
I had a box mix in the Cupboard just screaming to be used. I came up with this cake from ingredients I had on hand. The cake is very moist and delicious,with a Cream Cheese Pudding Cream Frosting. Enjoy
Provided by Nor Mac
Categories Fruit Desserts
Time 50m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a Bundt pan, 2-round 9" cake pans, or a 13x9" pan etc.
- 2. Drain pineapple well by straining through a colander. Catch juice into a bowl to use. Push down on pineapple to get some of the moisture out.
- 3. In a large bowl. Mix cake mix,eggs,butter, milk and pineapple juice. Beat well. Stir in orange zest, coconut, nuts, pineapple , and coat frozen blueberries with flour before folding into cake batter.
- 4. Put in a pan and bake for 30-40 minutes. Depending on oven. Test cake by inserting a pick in cake. Pick should come out clean. Cool cake, and invert onto platter.
- 5. Frost cake - Mix the softened cream cheese in a large bowl. Whip it until smooth.
- 6. In another bowl mix the pudding and milk on medium speed. Put aside to set.
- 7. Add the cool whip to the cream cheese, add the vanilla and beat until incorporated. Add the pudding you mixed into cream mixture, and beat. Frost cake and sprinkle coconut and chopped walnuts on top and sides.
BLUEBERRY PINEAPPLE CREAM (NO BAKE)
If you like blueberries, you're going to love this!. If you like pineapple, you're going to love this! If you like creamy you're going to love this! There's so many goodies in this, you might want to make one all for yourself! This is a sure-fire winner! Refrigerating time is the cooking time. Servings will vary, depending on how large your portions are.
Provided by FLUFFSTER
Categories Dessert
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Toast corn flakes in a 13X9" pan for 8-10 minutes. Be careful not to burn, not all ovens bake the exact same.
- Combine butter and sugar.
- Pour over cereal;stir until evenly coated.
- Press in the 13X9" pan. Refrigerate for 30 minutes.
- In medium saucepan, stir marshmallows and the reserved pineapple juice.
- over low heat until melted. Cool for 10 minutes.
- In large mixing bowl, beat cream cheese until smooth.
- Add marshmallow mixture; beat well.
- Fold in the pineapple and whipped topping; spread half over crust.
- Cover with pie filling, and chill for 30 minute.
- Fold in the pineapple and Cool Whip.
- Pour half of this mixture over the base.
- Spoon blueberry pie filling over the top. Freeze for 2 hours.
- Refrigerate remaining cheese mixture. After 2 hours, spread the cheese mixture over the blueberries.
- Refrigerate.
BLUEBERRY-PINEAPPLE BUCKLE
Strap on your seatbelt and get in gear for this blast-from-the-past dessert. Succulent fruit covered with a cinnamon crumb topping and brown sugar-pineapple sauce is comfort food at its best.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 9
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
- In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
- Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 50 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg
PINEAPPLE BLUEBERRY DUMP CAKE
For the easiest homemade dessert, a dump cake is your best bet. Simply dump all the ingredients into a baking dish then bake. Boxed cake mix forms the batter so you don't even need to dirty a bowl. The canned pineapple and blueberry pie filling give the cake sweetness and moisture while fresh blueberries add bright pops of flavor. The pecans and almonds on top toast as the cake bakes, bringing some crunch and nuttiness to the dessert.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Pour the blueberry pie filling into a 9-by-13-inch baking dish and spread evenly to cover the bottom. Top with the fresh blueberries. Pour the crushed pineapple and its juices over the blueberries and spread to coat. Top evenly with the cake mix. Drizzle the melted butter all over the cake mix, covering as much of the surface as possible. Sprinkle the pecans and almonds on top.
- Bake until the topping is set and the fruit is bubbling, about 40 minutes. Let cool 10 minutes before serving.
BLUEBERRY BANANA CREAM PIE
"I found this recipe in a book years ago. People really like the combination of blueberries with bananas, and there are never any leftovers." -Loraine Meyer, Bend, Oregon
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipped cream. , In a bowl or shallow dish, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice., Line an ungreased deep-dish 9-in. pie plate with vanilla wafers. Spread with half the cream cheese mixture. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers.
Nutrition Facts : Calories 490 calories, Fat 26g fat (15g saturated fat), Cholesterol 84mg cholesterol, Sodium 359mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.
BLUEBERRY PINEAPPLE LOAF
I get fresh blueberries from my mom every year and am always looking for new ways to use them. Found this recipe in "The Church Supper Cookbook." I've also made this omitting the pineapple and using 1 cup of blueberries. Best eaten within 24 hours. Credited to Arlene Gilman, Woodstock Baptist Church, Woodstock, NH.
Provided by mailbelle
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine sugar and egg; cream with butter. Add pineapple juice.
- Combine flour, salt, and baking powder, and add to sugar mixture; stir in pineapple, blueberries and nuts.
- Pour into a greased 8x4-inch loaf pan and bake at 350°F for 1 hour.
Nutrition Facts : Calories 2394.6, Fat 66.3, SaturatedFat 21.3, Cholesterol 272.6, Sodium 2591.5, Carbohydrate 414.9, Fiber 16, Sugar 198, Protein 46
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