Pineapple Butter Spread Recipes

Steps:

• Preheat the oven to 350˚ F. Grease the sides of a 9-by-3-inch round baking pan with cooking spray or butter.
• Make the topping: Beat the melted butter and brown sugar in a small bowl. Spread the mixture over the bottom of the prepared pan. Arrange 6 pineapple rings around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring and the rest between the rings at the edges.
• Make the cake: Stir the flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat the butter and sugar using a mixer until light and fluffy. Beat in the eggs, one at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and reserved 1/2 cup pineapple juice until blended. Spread the batter over the pineapple slices and bake until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
• Let the cake cool in the pan for 5 minutes, then run a metal spatula around the edges to loosen the cake. Invert a serving plate over the cake pan and turn the cake and plate over together. Remove the cake pan and serve the cake warm with whipped cream.

Steps:

• 1. Press ALL of the liquid out of the crushed pineapple. (If there is too much juice, the fruit will separate from the butter.)
• 2. In a small bowl, mash the pineapple into the softened butter until well blended. (You could also use a food processor)
• 3. This spread is best if allowed to come to room temperature before serving.

Steps:

• In a bowl, combine cream cheese and pineapple. Chill.

Steps:

• Combine all ingredients in small mixing bowl.