Cherrypineapplenutcake Recipes

Steps:

• Preheat oven to 350°. Evenly sprinkle pineapple in a greased 13-in. x 9-in. baking dish. Carefully spread with pie filling. Sprinkle with dry cake mix and drizzle with butter. , Bake until top is golden brown, 50-60 minutes.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Place 1 cake layer on a serving plate; spread top with half the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
• Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
• To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
• Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
• Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
• Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
• Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
• In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
• To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
• Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

Steps:

• Line an angel food pan with parchment paper and brush with melted butter.
• Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Cover bowl and let sit at room temperature, 8 hours to overnight.
• Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.

Steps:

• Preheat oven to 350 degrees.
• Grease 13 X 9 baking dish.
• Spread pineapple with juice evenly in dish.
• Spread cherry pie filling over pineapple.
• Sprinkle dry cake mix over cherries, then spread pecans over cake mix.
• Cut margarine into thin slices and place over pecans.
• Bake for 50 minutes or until golden brown.
• Serve warm with vanilla ice cream, if desired.

Steps:

• In a bowl, toss the cherries, pineapple and pecans with 1/2 cup flour; set aside. In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. , Combine baking powder and remaining flour; add to creamed mixture. Beat on low speed until well mixed. Fold in cherry mixture until moistened. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 300° for 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

Steps:

• Spread cherries and pineapple with juice over the bottom of an ungreased 13x9-in. baking pan. Top with nuts. Sprinkle dry cake mix over all. Pour butter evenly over cake mix. , Bake at 350° for 1 hour. Cool. Invert onto a serving plate. Cut into squares. Top with whipped cream if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
• Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
• Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
• Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.

Steps:

• Place pineapple chunks in glass 9x13 baking dish.
• Pour pie filling over pineapple.
• Sprinkle dry cake mix on top, and pour melted butter over all.
• Bake in preheated 350 degree oven, UNCOVERED, for one hour.

Steps:

• Mix 1/2 teaspoon of the almond, rum and brandy flavorings into the cherry pie filling.
• Spread cherry mixture in the bottom of a 9x13 cake pan.
• Put the pineapple slices on top of cherry pie filling.
• Put brown sugar on top of pineapple.
• Mix the cake mix, oil, eggs and balance of the flavorings together.
• Pour over top of the brown sugar.
• Bake in a 375 degree Fahrenheit oven for the time recommended on cake box or until browned and toothpick comes out clean.

Steps:

• In a 9x13 glass casserole dish mix together cherry pie filling and crushed pineapple. Sprinkle entire box of cake mix over fruit careful not to have any big lumps. Melt butter and drizzle over cake mix. Sprinkle coconut and nuts over entire cake.
• Bake at 350F for 25 minutes.

Steps:

• Using a tube pan (line bottom with two greased layers of greased waxed paper, and grease sides of pan); or using two loaf pans or eight mini-loaf pans (line bottom/sides with two greased layers of waxed paper). Be generous with shortening on the layer next to the cake.
• Cut pineapple, red and green cherries in half; cut dates in 3 pieces.Using hands, combine pineapple, cherries, dates, and pecans in a large bowl. Add sugar, mix well, and set aside for 10 minutes.
• Beat eggs& vanilla until light and fluffy; pour over fruit and nut mixture. Using hands, mix well. In a separate bowl, combine flour, baking powder, and salt. Pour on above mixture until"syrupy", again, using hands.
• Preheat oven to 275°F Add cake mixture evenly to pans and pack down tightly. Bake until a toothpick inserted in the middle of the cake comes out clean, approximately 90 minutes for a tube pan; 1 1/4 hr for 2 loaf pans; and check starting after an hour for mini-loaf pans.
• Remove cake (s) from oven, cool slightly, and remove waxed paper while still warm.

Steps:

• Heat oven to 350ºF.
• Reserve 5 cherry halves. Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup. Beat cake mix, dry pudding mix, eggs, oil and pineapple juice in large bowl with mixer until blended. Add pineapple, nuts and remaining cherries; mix just until blended.
• Pour into 5 foil mini loaf pans sprayed with cooking spray.
• Bake 40 min. or until toothpick inserted in centers comes out clean. Cool completely.
• Beat cream cheese, milk and powdered sugar in small bowl with mixer until blended; drizzle over loaves. Garnish with mint and reserved cherry halves.

Steps:

• In a bowl, combine the cherries, pineapple, pecans and 1 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine baking powder and remaining flour; gradually add to creamed mixture. Fold in fruit mixture., Spoon into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Remove waxed paper while warm; cool completely before slicing.

Steps:

• Preheat oven to 350°F. Drain pineapple, reserving 5 tablespoons juice. Set aside 1 whole pineapple slice; cut 4 slices in half (reserve remainder for another use).
• Melt butter in 9-inch-diameter cake pan with 2-inch-high sides over low heat. Transfer 1 1/2 tablespoons butter to small bowl and reserve; leave remaining butter in pan. Add brown sugar and 3 tablespoons pineapple juice to pan. Stir over medium heat until mixture boils and thickens slightly, about 45 seconds. Remove from heat. Place whole pineapple slice in center of pan atop sugar mixture. Surround with halved pineapple slices, rounded side toward pan edge. Sprinkle cherries in hollows of pineapple slices.
• Mix flour and baking powder in small bowl. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add 1/4 cup sugar; beat until stiff peaks form. Using same beaters, beat yolks and 1/4 cup sugar in another large bowl until well blended. Mix in milk, vanilla and reserved 1 1/2 tablespoons butter. Beat in flour mixture just until blended. Fold whites into batter in 3 additions. Spread batter over pineapple slices in pan.
• Bake cake until golden and tester inserted into center comes out clean, about 30 minutes. Cool in pan 5 minutes. Place platter over cake; then invert cake onto platter. Remove pan; rearrange any fruit that may have become dislodged. Cool cake on platter 30 minutes. Brush 2 tablespoons pineapple juice over pineapple. Cool completely.