Pineapple Desserts

by Michele Cheplic | More from this Blogger

05 Sep 2009 12:45 PM

Bring a taste of the tropics to your Labor Day picnic. One bite of the following pineapple recipes and you will feel as though you were transported to the Hawaiian Islands.

PINEAPPLE CAKE

Ingredients:

1 cup coconut

1 3/4 cups Splenda sugar substitute

2 cups flour

2 teaspoons baking soda

3 eggs, room temperature

1 teaspoon vanilla

1 can (20 ounces) crushed pineapple, undrained

4 pineapple slices and 4 Maraschino cherries with stems attached, for garnish

Fresh mint leaves, for garnish

Ingredients for Coconut Cream Cheese Frosting:

1/2 cup butter

8 ounces cream cheese

1-1/3 cups powdered sugar

1 teaspoon vanilla

1 cup coconut

Directions:

Preheat oven to 350 degrees.

Grease a 13-by-9-inch pan.

In a large bowl, combine coconut, Splenda, flour, baking soda, eggs, vanilla and canned pineapple. Pour into prepared pan and bake 40 to 45 minutes.

To make frosting: Beat butter, cream cheese, sugar, and vanilla until fluffy (about 5 minutes). Mix in coconut.

Frost cake while hot, then refrigerate immediately.

Before serving, garnish cake with pineapple slices and place a cherry in center of each pineapple slice, then add mint leaves.

Serves 20.

FRESH PINEAPPLE PIE

Ingredients:

1 fresh pineapple, peeled, cored and cut into 1/2-inch chunks (5 to 6 cups)

1/2 cup plus 2 tablespoons sugar

2 tablespoons tapioca

Fine zest of one lemon

2 teaspoons fresh ginger juice

2 eggs, slightly beaten

2 tablespoons butter, cut into 8 pieces

Prepared pastry for a two-crust pie

1 tablespoon milk

2 teaspoons coarse sugar

Directions:

Place oven rack in middle of oven. Preheat oven to 375 degrees.

In large bowl, combine pineapple chunks, sugar, tapioca, lemon zest, ginger juice and eggs.

Roll out one pie crust and place into 9-inch pie pan.

Spread pineapple filling evenly in crust. Dot with butter. Cover with second crust. Press crusts together. Trim, leaving 1-inch dough overhanging edges. Turn dough under and pinch edges. Make 6 to 8 small slits in top crust. Brush with milk. Sprinkle with coarse sugar.

Place pie on baking sheet. Bake 45 minutes.

Place piece of foil on pie and bake another 15 to 20 minutes, until juices thicken and bubble out of pie.

Serve warm with ice cream.

Serves 8.

Related Articles:

Kid-Friendly Frozen Treats

Make a Watermelon Ice Cream Cake and other Cool Summer Treats

Having Fun with Cupcakes

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

View Full Profile | More from this Blogger