Cherry Fluff Icebox Dessert

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"][/caption]

  

1 1/2 cup   graham-cracker crumbs

1 cup   roasted and salted pistachios, finely ground

1/2 cup   butter, melted

1/4 cup   firmly packed light brown sugar

1 (21-ounce)   can cherry pie filling

1 (16-ounce)   can crushed pineapple, drained

1 (14-ounce)   can sweetened condensed milk

1 (16-ounce)   container frozen nondairy whipped topping, thawed

Garnish:

  maraschino cherries

 

Directions

1. Preheat oven to 325 degrees.

2. In a medium bowl, combine crumbs, pistachios, butter, and sugar. Press into the bottom of a 13-x-9-x-2-inch baking dish.

3. Bake for 8 minutes. Remove from oven and set aside to cool.

4. In a large bowl, combine pie filling, pineapple, and milk, stirring to combine. Fold in whipped topping. Spoon mixture into prepared cooled crust. Cover tightly.

5. Freeze for 8 hours, or overnight.

6. Remove from freezer and refrigerate for 1 hour before serving.

7. Garnish with maraschino cherries, if desired. Store, covered tightly, in refrigerator.

Pineapple Upside Down Cake

1 cups packed brown sugar
1 can ring pineapple, 20 ounces
1 can crushed pineapple, 20 ounces
10 maraschino cherries
1/2 cups ground pecans
2/3 cups butter
1 boxed yellow cake mix

Melt the butter and blend with the brown sugar, smooth into the bottom of a 9x13" baking dish, lightly sprayed with PAM. Arrange pineapple rings onto bottom of pan. Place a cherry in the center of the ring. Sprinkle with the pecans. Smooth the crushed pineapple over all. Make cake according to box. Spread batter over pineapple mixture. Bake at 350-degrees for 40-60 minutes. Oven temperatures vary. Use pick test. When done immediately invert onto plate. Serve with whipped cream. Sometimes I add a little cinnamon to my whipped cream if the mood hits me. If it looks like it's browning too much, lower temp to 325-degrees. Using dark or glass pans can vary baking times as well.

Pineapple Upside Down Cake

Topping:
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1 (20 ounces) can pineapple slices, well drained
Maraschino cherries, drained and halved
Walnut halves

Cake:
1 package duncan hines moist deluxe pineapple supreme cake mix
1 (4 ounces serving size) package vanilla instant pudding and pie filling mix
4 eggs
1 cup water
1/2 cup crisco oil

Preheat oven to 350 degrees. Melt butter on low heat in 12-inch skillet with ovenproof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices. Garnish with maraschino cherries and walnut halves; set aside. For cake combine cake mix, pudding, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350 for 1 hour or until toothpick inserted in center comes out clean. Invert onto plate. Bake in 13 x 9 x 2-inch pan at 350 for 45 to 55 minutes.

Pineapple Layer Cake

1 1/2 cups sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup crushed pineapple
2 cups flour
1/4 cup water
1/2 cup flour
1 tablespoon baking powder
1/8 teaspoon salt
3 egg whites, stiffly beaten

Cream sugar and butter in mixer bowl until light and fluffy. Add vanilla and pineapple and mix well. Add 2 cups flour alternately with water, mixing well after each addition. Mix 1/2 cup flour with baking powder and salt. Stir into batter. Fold in egg whites. Pour into 2 greased and floured 8-inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until layers test done. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely. Frost as desired.

Apricot Delight Baby Food Cake

Another good reason to have to buy baby food!!!

1 packet yellow cake mix
1 small vanilla instant pudding
2 strained apricots with tapioca baby food (jars) 4.4 ounce size
2/3 cup milk
8 ounces crushed pineapple; drained
1/2 pint whipping cream
1/3 cup sugar

Grease and flour a bundt pan. Bake cake according to package directions. Cool. Slice tube cake into three layers. Combine pudding, apricots, milk and pineapple. Spread between the layers and on top of cake. Beat whipping cream until stiff, gradually adding sugar. Ice sides and center hole of cake with whipped cream.

Old Fashioned Pineapple Upside Down Cake

3 (8 1/2 ounce) cans sliced pineapple in heavy syrup
1/4 cup butter
2/3 cup light brown sugar, packed
1 cup unsifted flour
1/3 cup pecan or walnut halves
3/4 cup sugar
1 1/2 teaspoons salt
1/4 cup shortening
1/2 cup milk
1 egg
1 cup heavy cream, chilled


Preheat oven to 350 degrees. Drain the pineapple slices, reserving 2 tablespoons syrup. In a heavy cast iron frying pan (10 inch), melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted. Remove from heat, and arrange 8 of the pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan. Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange around the inside edge of the skillet the remaining pineapple, cut in halves. Put pecans or walnuts in the center. In a medium bowl, mix the flour, sugar, baking powder, and salt. Add shortening and milk. Beat 2 minutes at high speed or until mixture is smooth. Add egg and reserved 2 tablespoon of syrup. Beat 2 minutes longer. Gently pour cake batter over pineapple in skillet. Spread evenly being careful not to disarrange the pineapple. Place on center rack of oven and bake 40-45 minutes, or until cake springs back to light touch. After the cake is done, let the skillet stand on a wire rack 5 minutes to cool just slightly, and then loosen edges with a small spatula. Place serving platter over the cake, and turn upside down. Shake gently, and lift off skillet. Serve with 1-cup heavy cream whipped.