Pineapple Crunch Recipes

Steps:

• In a large bowl, combine flour, sugar, brown sugar, baking soda and salt. Stir in pineapple and walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes on a wire rack., For icing, combine sugar, butter and milk in a small saucepan over medium-high heat. Bring to a boil and boil for 2 minutes. Pour over warm cake. Sprinkle with coconut if desired.

Steps:

• 1. Preheat oven to 350^. Spray or grease a 9-inch square baking pan. Set aside.
• 2. In a bowl combine cornflake crumbs, sugar and butter. Press into the prepared pan. Bake 10 minutes. Cool completely on wire rack.
• 3. In a saucepan, combine cornstarch and pineapple and the juice, blending well. Bring mixture to a boil; cook and stir 2 minutes or until thickened. Cool completely.
• 4. In a bowl beat the softened ice cream and dry pudding mix on low speed for about 2 minutes;blending until thickened. Spoon over cold crust. Top with cold pineapple mixture. Refrigerate until serving time..Enjoy!

Steps:

• Preheat oven to 350°. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain., Place sweet potatoes in a large bowl; mash potatoes. Stir in sugar, pineapple, eggs, sour cream, orange zest, juice, butter and vanilla; transfer to a greased 13x9-in. baking dish. For topping, in a large bowl, mix coconut, pecans, brown sugar and flour. Add butter; mix until crumbly. Sprinkle over top., Bake, uncovered, until heated through and topping is golden brown, 40-45 minutes.

Steps:

• The Cake: Place drained pineapple on a plate and pat the pineapple pieces dry and set aside. In the bowl of an electric mixer, combine the flour, sugar, baking powder, baking soda, salt and nutmeg. Mix on low for one minute. Add the butter pieces and continue to mix on low until the mixture resembles sand. In a small bowl whisk together the eggs , sour cream and vanilla. Pour the wet ingredients into the dry mixture and mix on low until the ingredients are just combined. Increase speed to medium high and mix for 1-1/2 minutes or until smooth. Fold the pineapple into the batter. Spoon the batter into the prepared baking dish and smooth batter with the back of a spoon. Sprinkle crunch topping over all. Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. After 30 minutes of baking, cover the top of cake loosely with a piece of aluminum foil to help prevent the top of the cake from browning too much. Serve topped with warm caramel sauce. The Crunch topping: Combine all ingredients in a mixing bowl and gently mix the butter into the dry ingredients Warm Caramel Sauce: In a medium size, heavy-bottom saucepan, combine the heavy cream, butter, brown sugar, salt and water. Place pan over medium heat and continue to stir until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat and stir in the vanilla. Continue to stir vigorously until the sauce is smooth. Serve sauce warm. To store sauce allow it to cool completely and store in an air tight container in the refrigerator for up to one week.

Steps:

• Preheat the broiler to very hot.
• Cut off the top of the pineapple. Cut a slice off the bottom to stabilize the pineapple, then peel from top to bottom with a sharp knife. Cut out any "eyes" in the fruit. Cut into 1/2 -inch-thick slices. Using a small cookie or biscuit cutter, cut the core out of each slice. Divide the slices on ovenproof plates. Chill until ready to serve. In a small bowl, toss together the macadamia nuts, sugar, butter and salt. Spoon over the pineapple slices. Broil (not too close to the heat) until the topping is caramelized and bubbly, about 2 to 4 minutes. Serve hot.

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.

Steps:

• In a bowl, combine the cornflake crumbs, sugar and butter.
• Press into a greased 9 in square baking dish.
• Bake at 350 for 10 minutes.
• Cool on wire rack.
• In a saucepan, combine the cornstarch and pineapple until blended.
• Bring to boil, cook and stir for 2 minutes or until thickened. Cool.
• In a mixing bowl, beat the ice cream and pudding mix on low speed for 2 minutes until blended and thickened.
• Spoon over crust.
• Top with pineapple mixture and refrigerate until serving.

Steps:

• Preheat oven to 350°F.
• Spread pie filling in 9 inch square pan.
• Sprinkle with lemon juice.
• Combine dry cake mix, nuts and melted margarine until crumbly.
• Sprinkle over pie filling.
• Bake for 40-50 minutes til golden brown.
• Serve with whipped cream, or ice cream, or warm with coffee cream.

Steps:

• 1. Lightly grease 9x13 baking dish. Spread pineapple with juice over the bottom of dish. Add a layer of blueberries and 1/3 cup sugar. Add the box of cake mix and press down with spoon. Drizzle melted butter over cake mix. Sprinkle remaining 1/3 cup of sugar on top of the cake mix. Cook at 350 degrees for 45 minutes. Remove dish from oven, sprinkle pecans on top and return to oven for 15 minutes more.