Peach And Pineapple Dessert Recipes

PEACH PINEAPPLE COBBLER

This is a quick, easy dessert that is great any time of year. It's even better when served with vanilla ice cream! I keep the ingredients on hand in case I need to make something at the last minute. Preparation note: You MUST use self-rising flour in this recipe! If you don't, the cobbler will not turn out right--trust me.

Provided by Mimiloves2cook

Categories Dessert

Time 1h10m

Yield 1 cobbler, 10-12 serving(s)

Number Of Ingredients 7

Peach Pineapple Cobbler image

Steps:

Preheat oven to 350. Place margarine or butter in pan and place pan in oven to melt margarine while you prepare the batter.
Stir batter ingredients together until well-blended. Batter will be very thin.
Remove pan from oven. Pour fruit with juice/syrup over margarine and stir together.
Pour batter over fruit mixture, distributing evenly.
Bake at 350 for 1 hour or until crust is golden brown. Sprinkle with sugar if desired.

Nutrition Facts : Calories 296.7, Fat 9.9, SaturatedFat 2, Cholesterol 2.6, Sodium 278.9, Carbohydrate 51.3, Fiber 1.9, Sugar 39.3, Protein 2.5

Ingredients

1/2 cup margarine, melted in 9x13 pan
20 ounces crushed pineapple in juice (do not drain)
29 ounces sliced peaches in light syrup (do not drain)
1 cup self-rising flour
1 cup white sugar
3/4 cup milk
1 tablespoon vanilla extract

PINEAPPLE CRISP

This crisp is excellent served warm with vanilla ice cream.

Provided by Bea Gassman

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 8

Pineapple Crisp image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread well-drained pineapple into a 9x9 inch square baking pan.
In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 34.8 g, Cholesterol 31.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 5 g, Sodium 191.9 mg, Sugar 25.3 g

Ingredients

2 (20 ounce) cans crushed pineapple, drained
1 cup all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
1 egg
½ cup butter, melted
1 teaspoon ground cinnamon

PEACHY PINEAPPLE UPSIDE-DOWN CAKE

For a twist on a traditional dessert, top crushed pineapple with peach halves. Delicious!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 15

Number Of Ingredients 8

Peachy Pineapple Upside-Down Cake image

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove from oven; sprinkle brown sugar evenly over butter. Place peach halves on paper towels to absorb liquid; pat dry. Place maraschino cherry in center of each peach half; place cut side down on brown sugar (cherries will be on bottom). Spoon pineapple around peaches.
Add enough water to reserved pineapple juice to measure 3/4 cup. In large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple; spread as evenly as possible.
Bake 45 to 53 minutes or until toothpick inserted in center of cake comes out clean and top is deep golden brown. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 320, Carbohydrate 54 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 40 g, TransFat 0 g

Ingredients

1/4 cup butter or margarine
1 cup packed brown sugar
12 to 15 peach halves in heavy syrup (from two 15 1/2-oz cans), drained
12 to 15 maraschino cherries (from 6-oz jar)
1 can (8 oz) crushed pineapple, drained, juice reserved
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup vegetable oil
3 eggs