" PINK STUFF " ( CHERRY PIE FILLING, PINEAPPLE DESSERT
My husband and children would literally die without this for the holidays! And it is SO easy! My husband says it is a side dish. I say it is a dessert.
Provided by cookinmamma
Categories Dessert
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and mix well.
- Serve chilled. Your family and friends will go nuts.
Nutrition Facts : Calories 338.9, Fat 12.2, SaturatedFat 9.7, Cholesterol 13.5, Sodium 70.3, Carbohydrate 55.1, Fiber 0.8, Sugar 37.7, Protein 4
CARROT CAKE OATMEAL WHOOPIE PIES, WITH PINEAPPLE CREAM CHEESE FILLING RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 24
Steps:
- Preheat the oven to 350F. Line two baking sheets with parchment paper or a Silpat baking mat. (I used a Norpro Muffin Top baking pan, but this isn't mandatory.) In the bowl of a stand mixer, with the paddle attachment (or a hand held mixer), combine the sugars and butter. Beat until fluffy--about 3 to 4 minutes. Add the vanilla and eggs, and beat until well combined. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger and whisk together. Slowly add the flour mixture to the butter mixture; mix on low speed until just combined. Stir in the oats, carrots and raisins with a spatula. Using a medium ice cream scoop, scoop dough onto the prepared sheets, leaving at least 2 inches between cookies. Gently press the cookies until flat. Bake between 12-15 minutes, turning halfway through to ensure even baking. They should be lightly golden brown around the edges. NOTE: These make 8 HUGE whoopie pies, so user a smaller scoop to make smaller whoopie pies. Reduce the baking time between 10-12 minutes each. Transfer to a wire rack to cool completely. To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.) To assemble the whoopie pies, turn one cookie with the baked bottom facing up. Scoop some filling, and gently press another cookie on top. Wrap in plastic wrap. Keep whoopie pies refrigerated, and bring to room temperature about 30 minutes before eating. Stores for up to 5 days, refrigerated.
COCONUT CAKE WITH PINEAPPLE FILLING
This was our family's traditional Birthday or Easter cake that my mother made for us every year. It is a three layer yellow, moist cake with thick pineapple filling and seven-minute icing with sweet shredded coconut spread all over the cake. It can be a special cake for any occasion.
Provided by Cathy Tedder
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- For the cake:.
- Preheat oven 375 degrees F. Butter and flour three 9-inch cake pans and set aside.
- In a medium bowl, sift flour, baking powder and salt. In a large bowl, cream butter and sugar, add beaten eggs, milk, and vanilla and use a hand mixer to blend together. Add flour mixture in three batches, using mixer to incorporate all ingredients.
- Pour evenly into the prepared cake pans and bake for 25 minutes. Use a toothpick to make sure cake is done. Remove from oven and cool on rack 5 minutes and invert cake onto rack to finish cooling.
- For the pineapple filling:.
- Combine ingredients, cook over medium heat, stirring constantly until thick and clear. Cool before using.
- For the icing:.
- Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler. Beat with a hand mixer for 1 minute. Place pan over boiling water, being sure that the boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with mixer for 7 minutes. Beat in vanilla.
- Assemble the cakes:.
- Take a pedestal cake dish and put first layer of cake, spread half of the pineapple filling, take second layer cake and put on top first layer and spread with other half of filling, take third cake and place on top second layer and start icing around the sides of the cake. Put the rest of the icing on top of cake and make big swirls for a nice finish. Take sweetened shredded coconut and immediately put around the sides and on top of cake before the icing dries. Enjoy!
PINEAPPLE CAKE FILLING
Make a layer cake extra special with this wonderful filling. Serve it at your next birthday party.-Ray Lyons, Junction City, Arkansas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, melt the butter. Combine the sugar and flour. Add to the pan; stir until smooth. Stir in the remaining ingredient. Bring to a boil; cook and stir for 2 minutes until thickened. Cool. , Spread over two layers of yellow cake.
Nutrition Facts : Calories 224 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT CAKE WITH PINEAPPLE FILLING
A from-scratch coconut cake with a fruity pineapple filling.
Provided by Sandi R.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- Cream butter and sugar together in a large bowl. Beat in eggs, one at a time; stir in vanilla extract.
- Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat.
- Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
- Meanwhile, combine crushed pineapple, juice, and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat, stirring constantly, until filling has thickened and just barely starts to boil. Remove and set aside to cool.
- Cream confectioners' sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk, beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing.
- Cut the cooled cake in half to form two 4 1/2x9-inch pieces. Spread pineapple filling on top of one half. Place the other half, top-side down, on top of the filling. Frost the sides and top with icing, then sprinkle coconut all over icing, pressing gently so it sticks.
Nutrition Facts : Calories 669 calories, Carbohydrate 92.2 g, Cholesterol 61.6 mg, Fat 32.9 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 16.5 g, Sodium 135.9 mg, Sugar 73 g
PINEAPPLE FILLING
Pineapple filling used for cakes and desserts.
Provided by Traci Poole
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 16
Number Of Ingredients 7
Steps:
- In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.
Nutrition Facts : Calories 53.5 calories, Carbohydrate 10.6 g, Cholesterol 13.5 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 28 mg, Sugar 8.5 g
PINEAPPLE CAKE FILLING
I got this recipe from my cake decorating instructor. It's very simple, but absolutely delicious. We also like to spoon it over ice cream. This recipe will fill a 9", 10" or 9x13 cake.
Provided by Luby Luby Luby
Categories Dessert
Time 17m
Yield 2 1/2 Cups
Number Of Ingredients 6
Steps:
- In heavy saucepan combine cornstarch, all of the sugar and salt.
- Add pineapple with juice and mix well.
- Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
- Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and its looses it's "milky" look.
- Remove from heat and add butter, stirring to melt.
- Let cool then store in refrigerator.
Nutrition Facts : Calories 469.1, Fat 14, SaturatedFat 8.8, Cholesterol 36.6, Sodium 590.3, Carbohydrate 89.4, Fiber 1.9, Sugar 77.7, Protein 1.1
COCONUT-PINEAPPLE CAKE FILLING
This is a very good filling for cakes. The pineapple and coconut flavors compliment each other very nicely.
Provided by Karla Everett
Categories Other Desserts
Time 15m
Number Of Ingredients 8
Steps:
- 1. Mix sugar with flour; add pineapple juice, lemon juice and juice and cook until thick. Stir in beaten egg yolk and cook another minute. Remove from heat; add coconut, pineapple and butter. Cool.
- 2. Use as filling for white cake or spice cake. Frost cake with boiled frosting and top with toasted coconut.
SAUTEED PINEAPPLE CREPE FILLING
Use this recipe as a filling for Dessert Crepes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Peel pineapple; cut into quarters lengthwise. Cut out core; cut each quarter in half lengthwise. Cut each piece crosswise into 1/4-inch-thick slices; set aside.
- Heat butter in a large skillet over medium heat. Add pineapple; toss to coat with butter. Sprinkle with brown sugar; toss to coat. Cook, stirring occasionally, until pineapple is lightly browned, about 8 minutes. Transfer to a bowl; keep warm until ready to serve.
LEMON LAYER CAKE WITH PINEAPPLE FILLING
A spectacular cake. More work than the ordinary but a lot can be done the day before. Make it for a special occasion and be prepared for raves.
Provided by evelynathens
Categories Dessert
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- For cake: Position rack in center of oven and preheat to 350°F Butter 3, 8-inch in diameter cake pans. Cut 3 parchment rounds to fit bottoms of pans and butter these too.
- Mix sour cream and soda in bowl and let stand 10 minutes.
- Sift flour, baking powder and salt in a small bowl.
- Cream butter with sugar in a large bowl for 8 minutes, until very light and fluffy. Add yolks, one at a time, beating well after each addition. Beat in juices, zest and sour cream mixture. Mix in dry ingredients in 3 additions.
- Beat whites in a medium bowl to soft peaks.
- Fold 1/4 of the whites into the cake batter to lighten and then gently fold in remaining whites.
- Divide batter among 3 prepared pans. Bake about 30 minutes, or until a tester comes out clean. Cool in pans 5 minutes. Run small, sharp knife around sides to loosen. Turn out and cool completely.
- For syrup: Stir icing sugar and juice in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Brush syrup over cakes (can be prepared 1 day ahead).
- For filling: Mix pineapple and cornstarch in medium saucepan. Add butter, sugar and salt. Stir over medium heat until mixture boils and thickens, about 10 minutes. Cool, cover and refrigerate until well chilled (can be prepared 1 day ahead).
- For Lemon Whipped Cream Frosting (about 4 cups): Mince lemon zest with sugar in processor or mini-blender. Whip cream in large bowl to soft peaks. Gradually beat in sugar.
- To assemble: Place 1 cake layer, syrup side up, on plate.
- Gently spread 1/2 of pineapple filling on top.
- Ice with 1/2 cup of frosting.
- Top with second layer and repeat.
- Top with third layer.
- Ice top and sides of cake with remaining frosting.
- Press coconut onto sides of cake (can be prepared 8 hours ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving).
Nutrition Facts : Calories 681.5, Fat 41.2, SaturatedFat 26.7, Cholesterol 159, Sodium 562.7, Carbohydrate 75.5, Fiber 1.8, Sugar 52, Protein 6.1
OLD FASHIONED PINEAPPLE FILLING AND FROSTING
Make and share this Old Fashioned Pineapple Filling and Frosting recipe from Food.com.
Provided by Claire312
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy saucepan, melt butter.
- Add sugar and evaporated milk to melted butter and stir.
- Stir in egg yolks and cook over medium heat until mixture thickens-- about 5 minutes.
- Remove from heat and stir in drained pineapple.
- Pour over warm cake.
Nutrition Facts : Calories 215.4, Fat 9.6, SaturatedFat 5.8, Cholesterol 71, Sodium 69.2, Carbohydrate 32.3, Fiber 0.3, Sugar 30.5, Protein 1.6
TAMMY'S FAMOUS PINK STUFF ( CHERRY PIE FILLING PINEAPPLE DESSERT
I honestly have no idea where I got this recipe. I have made it for all family gatherings since I was sbout 13 years old. As a matter of fact, this is what I am taking to our Thanksgiving dinner tomorrow. It was requested.
Provided by bonjovi4ever
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together, real good.
- Chill for at least an hour.
- (At my house it never gets chilled for an hour, they get into it right away).
Nutrition Facts : Calories 352, Fat 11.6, SaturatedFat 8.9, Cholesterol 16.9, Sodium 83.8, Carbohydrate 58.8, Fiber 0.7, Sugar 37.6, Protein 4.7
MOM'S PINK STUFF DESSERT ( CHERRY PIE FILLING, PINEAPPLE )
My mom use to make this for dessert all the time and when I take it to pot luck dinners it was always a hit. My friends renamed the recipe "Pink Stuff".
Provided by lesliecoy
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a bowl, cover and chill for at least 30 minutes.
- Place in a pretty bowl and enjoy.
Nutrition Facts : Calories 495.1, Fat 25.8, SaturatedFat 15.5, Cholesterol 9.1, Sodium 192.4, Carbohydrate 65.9, Fiber 8, Sugar 49.3, Protein 5.3
CHERRY PIE FILLING, PINEAPPLE FLUFF
This is a cool, light and refreshing dessert that is great for barbeques, picnics or potlucks. You just dump the 5 ingredients into a bowl, stir, chill and serve! Looks very pretty served in a clear bowl :)
Provided by Karen..
Categories Dessert
Time 5m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix all ingredients until well combined.
- Chill for an hour or two and then serve!
PINEAPPLE-BANANA CAKE FILLING
This is really yummy way to dress up a plain yellow cake. If I am pressed for time I will make a bundt cake and split it putting this filling in the middle. Top it with a simple glaze and sprinkle with chopped pecans....Viola dessert!
Provided by LAURIE
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Combine sugar and cornstarch with water and pineapple juice in medium saucepan.
- Cook slowly until think and smooth, stirring to prevent lumping.
- Mix banana, crushed pineapple and lemon juice.
- Add to cornstarch mixture and cook 2-3 minutes.
- Cool.
- Spread between layers of plain cake.
PINEAPPLE CAKE WITH WHIPPED CREAM FILLING/FROSTING
Make and share this Pineapple Cake With Whipped Cream Filling/Frosting recipe from Food.com.
Provided by Kathy
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350. Grease and flour an 8" springform pan.
- Peel, core, and cut pineapple into 1/2" pieces. You need 2 cups.
- In a blender or food processor, puree a third of the pineapple to make 1/2 cup puree, then add water to measure 2/3 cup. The remaining pineapple pieces will be used when assembling the cake.
- In a small bowl, stir together flour, baking soda, and salt. Using an electric mixer on high speed, beat eggs for 4 minutes. Gradually add granulated sugar, beating 4 minutes on medium speed (or until sugar almost dissolves). Gradually add flour mixture, beating on low speed until combined.
- Heat pineapple puree and butter until butter melts; Add to batter. Pour batter into prepared pan.
- Bake 30 minutes or until toothpick comes out clean.
- Cool 10 minutes on wire rack. Remove from pan, cool completely on wire rack.
- Prepare topping/filling when cake is cool. Cut cake horizontally into two layers.
- Beat whipping cream with powdered sugar until soft peaks form.
- Place one layer on a serving platter. Spread with half of the whipped cream. Cover with half of the pineapple pieces. Top with second cake layer. Repeat whipped cream and pineapple pieces.
- Heat marmalade with 1 tablespoon water. Cool slightly, then drizzle over cake.
- Chill until ready to serve.
PRINCESS WHITE CAKE WITH PINEAPPLE & LEMON FILLING
I have made this 3-4 times over a course of 5 years, I dont know why so long but I always want the reason I make it to be special. I made it for my sons the first time and they absolutely loved it, I believe it was Easter it was their favorite, they love fruity cakes. Well, I made it several other times since and everyone always...
Provided by Glenda Moore
Categories Cakes
Time 14h55m
Number Of Ingredients 22
Steps:
- 1. To Prepare the Cake: Sift the Cake Flour, Sugar, baking powder & salt into a mixing bowl. Add the milk, flavorings & shortening & beat until well blended. add the eggs whites, beat for 2 minutes. Spread the batter in 2 greased and floured 8" round cake pans. Bake at 350* 25-30 minutes or until cake test done. Cool in the pans for 10-15 minutes. Remove to a wire rack to cool completely
- 2. To Prepare the Filling: Combine Sugar, cornstarch, & Salt in the top of a double boilerand mix well. Stir in the lemon zest & lemon juice .Add the Pineapple juice, egg yolks, & butter & mix well. Cook over boiling water until smooth and thickened, stirring constantly. Cool to room temperature.
- 3. To Assemble the cake: Slice each cake in halve horizontally. Place 1 of the 4 layers on a cake plate and spread evenly with 1/3 of the Pineapple Lemon mixture & a thin Layer of whipped cream. Place the second layer on top of the first and spread with Half of the Pineapple lemon mixture & a thin layer of whipped cream, the same with the next layer with the remaining pineapple lemon mixture. Top with remaining cake layer and frost the top and sides with the Whipped Cream over entire cake. Chill until serving time. Cut into thin slices to serve.
COASTAL COCONUT CAKE WITH PINEAPPLE FILLING
This recipe was written for my son for the county fair. Again, he was a top 10 and sold for big bucks! This cake is richly coconut with a cool pineapple filling. The coconut buttercream is marshmallow-light and super yummy.
Provided by Amy Freeze
Categories Cakes
Time 1h25m
Number Of Ingredients 24
Steps:
- 1. In a mixing bowl, cream together butter, sugar, and coconut extract. Add eggs, one at a time, beating well after each addition.
- 2. In a bowl, sift together flour, salt, baking powder, and baking soda. In a large glass, combine coconut milk and cream of coconut.
- 3. Add dry ingredients to butter alternately with liquid ingredients. Stir in coconut flakes.
- 4. Pour into 2-9" greased & floured cake pans. Bake at 350 degrees for 30 minutes or until done.
- 5. In a saucepan over medium heat, combine pineapple, 1 c sugar, cornstarch, salt, and 6 TBSP butter. Cook over medium heat until thick and bubbly, stirring frequently to prevent burning. Allow to cool completely before filling cake.
- 6. In a mixing bowl, cream butter, shortening, salt, and coconut extract. When smooth, add meringue powder and ½ of powdered sugar. Mix on low until smooth. Add remaining powdered sugar in ½ c. increments mixing well after each addition. Add coconut milk until desired consistency is reached. When all ingredients have been incorporated, turn mixer to high and whip for 5 minutes or until fluffy.
- 7. Garnish with 2 c. toasted coconut flakes around sides.
- 8. Using a serrated knife or cake leveler, remove tops of cakes to make them flat. Split each cake later in half, producing a total of 4 cake layers. Divide pineapple filling into thirds. Spread a third between each layer. Spread coconut buttercream around edges and sides. Pack toasted coconut flakes around sides. Pipe buttercream rosettes on top and sprinkle with coconut flakes.
SNOWY COCONUT CAKE WITH PINEAPPLE LIME CREAM CHEESE FILLING
I love to bake cakes for friends and co-workers. In searching for something different to fulfill a request for "something tropical", I ran across this at Ladies' Home Journal.
Provided by Pinay0618
Categories Dessert
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Make cake: Preheat oven to 325°F and line the bottom of 2 buttered 9x2-inch round cake pans with parchment. Butter paper and dust pans with flour, knocking out excess flour.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Whisk together cream of coconut, milk, and extracts in a bowl.
- Beat together butter and granulated sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes. Add whole eggs and egg whites, 1 at a time, beating well after each addition, until combined well. On low speed, beat in flour mixture and cream of coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do not overbeat).
- Pour batter evenly into the prepared cake pans (about 2-3/4 cups per pan) and smooth tops. Bake cake layers in middle of oven until golden and a cake tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to racks and let cool for 5 minutes. Run a small knife around edges of pans and invert layers onto racks. Peel off paper, then reinvert layers right side up and cool.
- Make Frosting and Filling: Beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in butter and lime zest until smooth. Slowly beat in confectioners' sugar on low speed until smooth for frosting. Transfer 1 cup of frosting to a bowl and fold in pineapple for filling.
- Place 1 cake layer on a serving platter and spread top evenly with filling. Refrigerate until firm, about 20 minutes. Top with second layer, then spread top and sides with frosting. Chill cake until frosting is slightly firm. Coat top and sides of cake evenly with coconut flakes. Makes 8 to 10 servings.
Nutrition Facts : Calories 926.4, Fat 56, SaturatedFat 37.5, Cholesterol 165.7, Sodium 535.4, Carbohydrate 99.6, Fiber 2.1, Sugar 64.6, Protein 10.2
PINEAPPLE FILLING/DRESSING
Delicious served with Baked Ham. This recipe comes from the Mount Joy Mennonite Church cookbook in Mount Joy, PA (Lancaster County).
Provided by keen5
Categories Pineapple
Time 1h5m
Yield 1 casserole
Number Of Ingredients 6
Steps:
- Cream sugar margarine or butter, salt and eggs.
- Stir in pineapple and fold in bread.
- Pour in greased casserole.
- Bake, uncovered at 350°F for 45 minutes or until crispy.
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