Pineapple fluff cake

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PINEAPPLE FLUFF CAKE

6 egg whites
1/4 tsp. salt
3/4 c. sugar
6 egg yolks
3/4 c. sugar
1 tbsp. lemon juice
1/2 c. unsweetened pineapple juice
1 1/2 c. cake flour
1 tsp. baking powder

Beat egg white with salt to form moist glossy peaks. Gradually beat in 3/4 cup sugar until thick, add lemon and pineapple juice. Beat until sugar dissolves, add flour sifted with baking powder. Fold in egg whites. Bake in 10 inch angel cake pan for one hour in oven 325 degrees. Invert pan to cool.


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Pineapple Pudding Recipe

Ingredients:

• 2 Cups Pineapple crushed
• 1 Tin Condensed milk
• 50 gm China grass (a vegetable gelatin)
• 2 Cups Milk
• 2 tbsp Sugar
• 1 tbsp Vanilla Essence

For Topping:
• 4-5 Thinly sliced circular pineapple pieces
How to make Pineapple Pudding:

• Boil normal milk and condensed milk together in a pan.

• Soak china grass in 2 tbsp water.

• Add it to the boiling milk and stir constantly for 10 minutes till china grass dissolves completely.

• Mix crushed pineapple, vanilla and sugar.

• Cook the pineapple on slow fire for about 10 minutes till the pineapple turns soft.

• Cool pineapple and the milk.

• Spread the pineapple in a pudding dish.

• Gradually pour the milk in the dish.

• Decorate it with thinly sliced circular pineapple pieces.

• Keep it in the refrigerator till the pudding sets.

• Pineapple Pudding is ready.
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BizHat.com - Health

Pineapple Fluff Recipe
Ingredients:

1 ripe medium pineapple

1 envelope (1 tablespoon) unflavored gelatin

1/4 cup cold water

1/4 cup boiling water

1 1/2 cups instant non-fat dry milk

2 teaspoons lemon juice

1 teaspoon vanilla extract

2 teaspoons coconut extract

1/2 cup ice water

Artificial sweetener to equal

8 teaspoons sugar

Few drops yellow food coloring

Method:

How to make Pineapple Fluff

Peel and dice pineapple.
Place in saucepan and cover with water.
Cook until tender.
Drain and chill pineapple.
Sprinkle gelatin over 1/4 cup cold water to soften; add boiling water and stir until gelatin is dissolved.
Allow to cool.
Meanwhile, combine remaining ingredients in a chilled bowl and beat until mixture begins to thicken.
Pour in gelatin mixture and mix well.
Place in freezer and freeze for 10 minutes.
Remove from freezer and beat in pineapple with electric mixer.
Pour evenly into dessert glasses and chill.

PINEAPPLE FLUFF Recipe

1 can Pet evaporated milk
3 to 4 oz. sugar
2 tbsp. gelatin, dissolved in 4 oz. boiling water
1 can pineapple pieces
1 c. chopped cashew nuts
Vanilla

Boil the can of Pet milk for 45 minutes. Cool it and freeze it overnight. Take the Pet milk out of the freezer 1 hour before making it. Whip the milk and it will triple in quantity. Gradually add sugar and gelatin alternately. Add the cashew nuts. Add a little bit of the pineapple juice and vanilla. Add pieces of pineapple and let it set.

Pineapple Sponge Cake

Ingredients

* 1 1/2 cups cake flour
* 1 teaspoon baking powder
* 6 eggs
* 1/2 teaspoon salt
* 1 1/2 cups white sugar
* 1 tablespoon lemon juice
* 1/2 cup unsweetened pineapple juice
* 2 cups whipped cream
* 1 fresh pineapple, peeled and cored
* 12 cherries

Method:

1. Preheat oven to 325 degrees F (165 degrees C).

2. Sift the cake flour and baking powder together.

3. Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).

4. With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).

5. Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.

6. Bake at 325 degrees F for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish of pineapple and cherries.

Pineapple Cream Cheese Cake
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Ingredients:

# yellow cake mix shopping list
# 1/4 lb margarine shopping list
# Two 15-1/2 oz can crushed pineapple
# One 8 oz pkg. cream cheese
# 1 cup chopped pecans (grind in blender)
# 4 eggs,
# 1 lb powdered sugar

Method:

1) Combine cake mix, margarine, 2 eggs and pecans.
2)Press in bottom of greased 9x13 inch pan.
3) Drain pineapple; spread evenly over cake mixture.
4) Mix cream cheese, 2 eggs and powdered sugar; pour over pineapple.
5) Bake in preheated 350F oven for 45 minutes or until golden brown. Cool; cut in small squares to serve.

pineapple chiffon cake
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Ingredients:

* 2 1/4 cups sifted cake flour
* 1 1/2 cups granulated sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/2 cup vegetable oil
* 5 egg yolks, slightly beaten
* 3/4 cup pineapple juice, unsweetened
* 8 egg whites
* 1/2 teaspoon cream of tartar

Method:

How to make Pineapple chiffon cake

Into a mixing bowl, sift together the dry ingredients.

With a spoon make a well in the center of dry ingredients. Add the oil, egg yolks, and pineapple juice. Beat with an electric mixer until very smooth.

In a large mixing bowl, combine the egg whites and cream of tartar. Beat to very stiff peaks. Pour the first batter in a thin stream into the egg whites, gently folding in just until blended.

Pour into an ungreased 10-inch tube pan; bake at 325° for 55 minutes. Increase temperature to 350° and bake for 10 minutes longer. Invert pan and cool completely.

Pineapple Cake

Ingredients:

# 2 cups flour
# 2 cups sugar
# 2 eggs
# 2 tsp vanilla
# 2 tsp baking soda
# 1 cup chopped walnuts
# 1 can crushed pineapple

Frosting:
# 1 stick butter softened
# 1 softened cream cheese
# 2 cups powdered sugar
# 1 tsp vanilla


Method:

* Mix all cake ingredients together.
* Pour into a 9 x 12 ungreased pan.
* Bake at 350 for 45 minutes.
* Beat all frosting ingredients till smooth.
* Cool and spread with cream cheese frosting.

Caramelized Pineapple

Ingredients:

• 2 tablespoons butter
• 1/4 cup brown sugar
• sliced fresh pineapple

How to Make....

# 1 Melt the butter in a medium to large saute pan over medium heat.
# 2 Place the pineapple slices over the melted butter in the pan. Sprinkle with the brown sugar.
# 3 Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
# 4 Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
# 5 When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make extra delicious! Pour some of the sauce over that as well. Very hot, let cool a little before serving.

Pineapple Icebox Cake

Ingredients:

# 6 ounces butter
# 1 1/2 cups icing sugar
# 4 eggs
# 1 teaspoon vanilla
# 2 cups pineapple slices
# 1 cup nut
# 1 sponge cake, already baked (I use a store bought, lemon sponge, box cake. I think the lemon gives a better flavour than a plain)
# 2 cups whipped cream

Methods:-

1) Cut the cake into one inch thick slices.

2) Cream butter and icing sugar until fluffy.

3) Add egg yolks one at a time, beating after each addition and scraping the sides.

4) Add vanilla, pineapple and brazil nuts.

5)Beat egg whites until stiff but moist and fold into mixture gently.

6) Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.

7) Cover with foil and freeze for 24 hours.

8) When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.

Orange-Pineapple Fluff Cake


Ingredients

* 1 loaf commercial fat-free pound cake
* 1/4 cup unsweetened orange juice
* 2 teaspoons Triple Sec or other orange-flavored liqueur
* 1 (9-ounce) jar reduced-calorie apricot-pineapple preserves
* 1 (8-ounce) can crushed pineapple in juice
* 2 1/2 cups frozen reduced-calorie whipped topping, thawed

Preparation

Punch holes in cake at 1-inch intervals with a wooden pick. Combine orange juice and liqueur; pour over cake. Slice cake horizontally into 4 layers. Place 1 cake layer on a serving plate. Spread one-third of preserves over layer. Repeat procedure with remaining cake layers and preserves, ending with cake layer.

Drain pineapple, and press between paper towels to remove excess moisture. Fold pineapple into whipped topping. Spread topping mixture over top and sides of cake. Cover and chill at least 1 hour.

Diabetic Pineapple Fluff

Ingredients

# 1 1/2 teaspoons unflavored gelatin
# 1/4 cup cold water
# 1 3/4 cups unsweetened pineapple juice
# 1 cup unsweetened crushed canned pineapple, drained
# 1 cup whipping cream
# 4 teaspoons artificial sweetener
# 1 baked pie crust or crumb crust


Preparation

1. In small saucepan soften gelatin in cold water. Stir over low heat til it dissolves completely.

2. Add pineapple juice.

3. Cover and refrigerate til mixture begins to set.

4. Whip until light and fluffy.

5. Fold in crushed pineapple.

6. Whip cream til stiff.

7. Beat in artificial sweetener.

8. Fold whipped cream into pineapple mixture.

9. Pour into crust, and refrigerate til firm.

Pineapple Fluff Bars

Ingredients
* 2/3 c. butter
* 1 1/2 c. crushed vanilla wafers
* 1 can crushed pineapple
* 1 (3 ounce.) pkg. lemon gelatin
* 3/4 c. sugar
* 4 Large eggs, separated
* 1/2 c. minced nuts

Method:-

In bowl add in 1/3 c. butter, add in 1 c. crushed wafers, press firmly into 9 inch pan. Set aside. Drain pineapple, reserving juice. In pan heat juice till boiling, add in gelatin and stir to dissolve. In mixing bowl, cream 1/3 c. butter and 1/2 c. sugar. Add in yolks and mix well. Stir in gelatin mix, pineapple and nuts. Beat egg whites with 1/4 c. sugar till stiff. Fold into gelatin mix. Pour over crust. Top with remaining crumbs. Refrigerateseveral hours

CHOCOLATE BANANA MILKSHAKE

2-3 scoops vanilla ice cream
1 or 2 bananas
Chocolate milk

HOW TO MAKE:-

Put 2 or 3 scoops of ice cream in the blender. Slice the bananas and put them in the blender. Add chocolate depending on how rich you want the milkshake. Pour in the milk depending on how thick you want the shake. Turn on the blender. Blend until smooth.

If you want a creamier taste, add 1-2 eggs before blending.

Pineapple Fluff Cake

# 1 (8 ounce) container Cool Whip
# 1 (9 ounce) box yellow cake mix
# 1 egg
# 1/2 cup water
# 1 (20 ounce) can crushed pineapple, reserve juice
# 1 (4 ounce) package instant vanilla pudding
# 1 cup milk
# 1 cup pineapple juice, saved from pineapple
# 8 ounces cream cheese

How to make:-

1. Heat oven to 350.
2. prepare cake mix as directed on bbox and bake for 20 minutes.
3. cool completely.
4. drain pineapple very well saving one cup of juice.
5. beat together pudding 1 cup pineapple juice 1 cup of milk and softened cream cheese then beat well.
6. spread this over the cooled cake and over this drizzle pineapple.
7. spread cool whip over this and sprinkle with nuts if you like.
8. keep refridgerated.

Pineapple butter Fluff Cake

* 1 stick butter
* 1 c. flour
* 1 c. minced nuts

Methods:-

Combine butter, flour and nuts. Press into 9 x 13 inch pan. Bake at 350 degrees for 15-20 min. Cold 1/2 hour.
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Pineapple Fluff Cake

Ingredients
* 4 egg yolks
* 1/2 c. sugar
* Sm. can crushed pineapple (8 ounce.)
* 1 env. Knox gelatin
* 1/4 c. cool water
* 1/4 c. warm water
* 1/2 pt. whipping cream
* 1 box vanilla wafers

Methods:-

1. Cook together 4 egg yolks, 1/2 c. sugar and crushed pineapple till thick. Remove from heat. Dissolve gelatin in cool water then add in warm water and pour into egg yolk mix, stir and let cold.

2. Beat the egg whites with 1/2 c. sugar till stiff. Beat whipping cream. Fold all mixtures together and pour in a bowl lined with crushed vanilla wafers, reserve a few for the top.
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Pineapple Fluff Recipe

* 1 can apricot halves, liquid removed
* 1 can Dole pineapple bits
* 24 lg. marshmallows, cut in thirds
* 2/3 c. walnut meats, broken
* Juice of 1 orange
* Juice of 1/2 lemon
* 2 tbsp. flour
* 1/2 c. sugar
* 1 egg

Methods:-

1. Place in a large bowl apricots, pineapple, marshmallows and walnuts. In another bowl mix orange and lemon juice, flour, sugar and egg. Cook these ingredients with the pineapple juice and pour over ingredients in the first bowl.
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Pineapple-Rum Fluff Cake

Ingredients

1 (16 oz) box of Fat Free Angel Food Cake
2 pkgs. of Sugar-Free Fat-Free Vanilla Cook and Serve Pudding, Like Jell-O
3 c. Skim Milk
1/2 c. Coconut-Flavored Rum,
1 can (8 oz) Crushed Pineapple, drained
2 containers (8 oz each) Frozen Whipped Topping Fat Free, like Cool Whip, thawed and divided
2 c. Sweetened Shredded Coconut
2 c. Assorted Berries

How to make:-

1. Heat oven to 350 degrees.
2. Prepare cake mix according to package directions; let cool.
3. Tear into pieces; set aside.
4. In saucepan, bring pudding mix, milk, and rum to a boil, stirring constantly.
5. Combine cake pieces, pudding mixture and pineapple as shown in step one .
6. Fold in 1 container of whipped topping.
7. Transfer to pan and chill as shown in step two .
8. Place 4 pieces parchment paper on cake plate; top with cake.
9. Frost with 2nd tub of whipped topping and add coconut as shown in step three.
10. Top with berries, garnish with chocolate curls, if desired.


STEP 1:
Make mixture- In bowl, stir together cake pieces, pudding mixture and pineapple until cake pieces are coated. Let sit 5 min.

STEP 2:
Place in pan- Spoon cake mixture into plastic wrap-lined 9x3 springform pan. Cover surface directly with plastic wrap; chill 2 hours.

STEP 3:
Decorate cake- Frost entire cake with remaining whipped topping. Press coconut onto sides until cake is covered. Remove parchment paper.

PINEAPPLE FLUFF

1 (8 oz.) cream cheese
1/2 c. sugar
1 lg. bowl Cool Whip
1/4 c. milk
1 c. drained pineapple

Preparation:-
Mix sugar and milk. Add cream cheese then fold in Cool Whip. Add 1 cup drained pineapple.

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PINEAPPLE FLUFF

1 (16 oz.) container Cool Whip
1 lg. cream cheese
1 tbsp. sugar
1 can crushed pineapple & juice
1/2 pkg.Nuts , Red cherries , desired amount

Methods:-
In a large bowl beat together Cool Whip, cream cheese and sugar. Fold in crushed pineapple and juice and marshmallows. Add nuts and cherries and some of the red juice if you desire. Chill overnight.
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Pineapple Fluff

Ingredients
* 1 (8 ounce.) cream cheese
* 1/2 c. sugar
* 1 lg. bowl Cold Whip
* 1/4 c. lowfat milk
* 1 c. liquid removed pineapple

Method:-

1. Mix sugar and lowfat milk. Add in cream cheese then mix in Cold Whip. Add in 1 c. liquid removed pineapple.