10 recipes found
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
Mix flour, 1 1/2 cups sugar, baking soda, and salt together in a mixing bowl. Stir in undrained pineapple and eggs until well combined. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
Meanwhile, combine butter, evaporated milk, remaining 1/2 cup sugar, and vanilla in a saucepan over medium-high heat. Bring to a boil and cook for 5 minutes.
Remove cake from the oven and set on a wire rack.
Pour butter mixture over warm cake. Let cool for 30 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round pans.
Cream margarine in a large bowl until smooth. Blend in eggs. Add cake mix and pineapple with juice; mix until smooth. Stir in pecans. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool cakes in pans on wire racks for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto cooling racks. Let cool completely, about 1 hour.
To make frosting: Beat margarine and cream cheese in a medium bowl until smooth. Gradually blend in the confectioners' sugar. Mix in pecans.
Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.
Combine water, vodka, pineapple, and sugar in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to the manufacturer's instructions. Set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 40 minutes.
Transfer pineapple to a blender; blend until smooth. Return pineapple to the pot; stir to combine. Pour moonshine into sterilized bottles. Store in a dark place. Chill before serving.
Preheat oven to 350 degrees F (175 degrees C).
Mix flour, pineapple, 1 1/2 cups white sugar, oil, egg whites, baking soda, and salt together in a bowl; pour into a 9x13-inch baking dish.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Heat 2/3 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil. Stir 1/2 cup sugar mixture into egg yolks until egg yolks are warmed. Stir egg yolk mixture back into saucepan with sugar mixture; bring to a boil and cook, stirring often, until reduced and thickened, at least 7 minutes. Pour hot mixture over cake. Set cake aside to cool until set, at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans.
Prepare cake mix according to package directions, replacing the water with reserved pineapple juice. In a bowl, cream together the butter, brown sugar and cinnamon. Stir in the pineapple and nuts.
Divide the pineapple mixture evenly between the prepared pans, then cover each pineapple layer with the cake mix batter.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes for 5 minutes, then turn one layer out onto a plate scraping off any pineapple that may be stuck. Next, invert second cake layer onto the first so there is pineapple in the middle and on top of the cake. May be served warm with whipped cream, if desired.
Mix undrained pineapple and pudding mix in medium bowl. Gently stir in whipped topping.
Stack cake layers on a serving plate, spreading pudding mixture between each layer and on top of the cake. Refrigerate for 1 hour or until ready to serve.
Garnish with berries before serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
Sift together flour, sugar, and baking soda. Stir in eggs, pineapple, and vanilla, mixing until blended. Fold in pecans. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Allow to cool.
Combine the sugar and flour, then press into an even layer in the bottom of a 9x13-inch baking dish.
Drain both cans of pineapple, reserving the liquid.
Don’t throw away the drained juice! Leftover pineapple juices freezes well for use later in a marinade for pork, in glazed ham balls, or to build a festive piña colada.
Combine the crushed and pineapple tidbits, then evenly spread the pineapple on top of the sugar mixture. Sprinkle the pineapple with 1 1/2 tablespoons of the reserved liquid.
Top with the shredded cheese, distributing evenly. Sprinkle the top with cracker crumbs, then drizzle melted butter over the crumbs.
Bake until the cheese is melted and the cracker topping is golden and crunchy, about 30 minutes. Let cool slightly before serving to allow the sugars to set and make removing servings from the pan easier.
Leftovers will keep for up to 4 days in the refrigerator. I don’t recommend freezing this casserole since it can become watery after defrosting.
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.
Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.
Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
Combine flour, 1/4 cup brown sugar, white sugar, baking powder, baking soda, and salt in a bowl. Whisk yogurt, oil, egg, and vanilla extract in a separate bowl until smooth; stir in flour mixture until just blended. Fold in pineapple tidbits and 1/3 cup reserved pineapple juice until batter is just mixed; pour into the prepared baking dish.
Combine pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 30 minutes. Cool in dish for 10 minutes before transferring to a wire rack to cool. Serve warm or completely cool.