Pineapple Flip Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Steps:

• 1. To make filling,put pineapple,sugar,and egg yoke in sauce pan. Cook till it boil's, then simmer. Mix 3/4 tbsp. water with cornstarch and add to pineapple to thicken. Remove from heat.
• 2. For dough, add yeast to warm water. leave set. In bowl, cut butter into the 3 cups flour till crumbly. Add remaining ingredient's. Pour yeast mixture into flour mixture and mix well to form a nice soft dough. Dough will be very easy to work with.
• 3. Roll out half the dough to fit a smaller size cookie sheet, overlapping onto edge. Place on greased sheet.
• 4. Pour warm pineapple mixture on dough, spread evenly. Roll out other half of dough to same size and place over filling mixture.
• 5. Take bottom crust and put over the top crust and seal good, Pinching together. Place a warm towel over top of sheet and let rise for about half hour.
• 6. Back on 350 degree oven for 40-50 minute's. In the mean time mix confectionary sugar, few drop's oil,tsp, vanilla, and alittle milk to make a thin frosting. When Dessert is cooled drizzle frosting mixture all over top of crust, and sprinkle nut's on it. I use crushed walnut's
• 7. You can use cherry pie filling or any other pie filling that you want if you desire.

Steps:

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.