Pineapple Butter Spread Recipes

Steps:

• Preheat the oven to 350˚ F. Grease the sides of a 9-by-3-inch round baking pan with cooking spray or butter.
• Make the topping: Beat the melted butter and brown sugar in a small bowl. Spread the mixture over the bottom of the prepared pan. Arrange 6 pineapple rings around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring and the rest between the rings at the edges.
• Make the cake: Stir the flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat the butter and sugar using a mixer until light and fluffy. Beat in the eggs, one at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and reserved 1/2 cup pineapple juice until blended. Spread the batter over the pineapple slices and bake until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
• Let the cake cool in the pan for 5 minutes, then run a metal spatula around the edges to loosen the cake. Invert a serving plate over the cake pan and turn the cake and plate over together. Remove the cake pan and serve the cake warm with whipped cream.

Steps:

• 1. Press ALL of the liquid out of the crushed pineapple. (If there is too much juice, the fruit will separate from the butter.)
• 2. In a small bowl, mash the pineapple into the softened butter until well blended. (You could also use a food processor)
• 3. This spread is best if allowed to come to room temperature before serving.

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.
• Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl cream sugar and butter. Mix in eggs. Drain and add pineapple, then mix in the bread crumbs. Transfer mixture to a 10-inch pie plate or baking dish.
• Bake in preheated oven for 45 to 60 minutes, or until browned.

Steps:

• MAKE SPREAD:.
• Beat cream cheese and sour cream on medium speed until smooth, 2-3 minutes.
• Squeeze and discard juice from pineapple.
• Mix pineapple and next 7 ingredients in cheese mixture on low speed until blended.
• SHAPE SPREAD:.
• Turn cheese mixture onto serving platter; shape into oval, making sure to leave room for pineapple top.
• Cover; refrigerate overnight.
• ASSEMBLE PINEAPPLE:.
• Remove platter from refrigerator an hour before serving.
• Place Pineapple top at one end of cheese.
• Lay pecan halves, starting at bottom, in rows over cheese.
• Serve with multigrain bread or crackers of choice.

Steps:

• Combine all ingredients in small mixing bowl.