15 Pineapple Desserts

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(Selected Recipes) from AllRecipes,com)https://www.allrecipes.com/gallery/pineapple-desserts/?

**Snowball Cake**

Servings:16

Yield:1 large cake

Ingredients

1 (10 inch tube pan) angel food cake

6 cups frozen whipped topping, thawed

1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved

2 tablespoons lemon juice

1 cup white sugar

1 (10 ounce) package flaked coconut

2 (.25 ounce) packages unflavored gelatin

4 tablespoons water

1 cup boiling water

Directions

* Line a 4 quart round mixing bowl with parchment paper.
* Break cake up into small bite-sized pieces.
* Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
* Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
* Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
* Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
* Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

**Pineapple Upside-down Bundt Cake**

Ingredients

cooking spray with flour½ cup melted butter½ cup packed brown sugar

1 (8 ounce) can pineapple rings

1 (4 ounce) jar maraschino cherries

1 (18.25 ounce) box yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix¼ cup whole milk, or more as needed

3 eggs

Instructions

* Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
* Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
* Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
* Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

**Pineapple Pie**

Ingredients

1 recipe pastry for a 9 inch double crust pie

¾ cup white sugar

¾ cup white sugar1 (20 ounce) can crushed pineapple with juice

2 tablespoons milk

1 tablespoon white sugar

## Directions

* Preheat oven to 425 degrees F (220 degrees C).
* In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
* Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

**Carrot Pineapple Cake**

Prep:30 mins

Cook:45 mins

Total:1 hr 15 mins

Servings:24

Yield:1 - 9x13 inch pan

Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple, drained

1 (8 ounce) package cream cheese

¼ cup butter, softened

2 cups confectioners' sugar

## Directions

* Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
* Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
* Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
* To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

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