#3785 - Two Bowl Carrot Cake

(by Shirley McNevich)

3 beaten eggs
3/4 cup buttermilk
3/4 cup canola oil
1 1/2 cups white sugar
2 tsp. vanilla
1-2 tsp. cinnamon
1/4 tsp. salt
2 cups flour
2 tsp. baking soda
2 cups shredded carrots
1 cup Baker's angelflake coconut (plus extra for topping if you wish)
1 cup chopped walnuts
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1 cup raisins
Frosting: use our recipe #308 Cream Cheese Frosting

In a saucepan add the raisins and cover them with water. Cook/stir raisins over medium heat until water is boiling. Once boiling, cook/stir for 5 minutes, then drain well and set aside. Into a bowl sift the flour, baking soda, white sugar, salt and cinnamon. In a separate bowl add eggs, buttermilk, canola oil and vanilla--mix well. Add flour mixture to oil mixture--stir well. Add shredded carrots, coconut, chopped walnuts, pineapple (and its juice) and drained raisins--stir well. Pour batter into a greased and floured 9 x 13 aluminum cake pan (carrot cakes get too soggy if you use a glass cake dish). Bake at 350 degrees 50-60 minutes--test with a toothpick for doneness. Cool completely. Frost with our recipe #308 - Cream Cheese Frosting, then sprinkle more coconut over the frosting (if you wish).

#3714 - Black Walnut Banana Cake

(by Shirley McNevich)

(this recipe is for Dec. 23rd)

3 cups flour
2 cups white sugar
1 tsp. baking soda
1 tsp. salt
1 1/2 cups canola oil
3 eggs
1 - 8oz. Dole crushed pineapple (well drained)
2 cups mashed ripe bananas
1 cup chopped black walnuts
1 - 8oz. Philadelphia cream cheese (softened)
1/4 lb. softened butter
1lb. Domino's powdered sugar
1 tsp. vanilla

In a bowl add flour, white sugar, baking soda and salt--stir to mix and set aside. In a separate bowl add canola oil, eggs, mashed bananas and chopped black walnuts--stir to mix. Add the flour mixture to the banana mixture--stir to mix. Pour batter evenly into TWO greased and floured 9" cake pans. Bake at 350 degrees for 1 hour or until inserted toothpick comes out clean. Cool cakes. Loosen one cake and place it on a cake plate. In a mixer add softened butter and cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Frost the top and sides of the first cake. Loosen second cake and place it on top of the first cake. Frost the top and sides.

#3598 - Pineapple Strawberry Cloud Pie

(by Shirley McNevich)

1 - 3.5oz. box Jell-O vanilla pudding mix (NOT instant)
1 1/2 cups milk
3/4 cup well drained Dole crushed pineapple
1 tsp. vanilla
1/2 cup heavy whipping cream
1 - 9 inch pie crust dough
3 cups fresh strawberries
1/4 cup white sugar (as necessary)

Place the pie crust dough into a greased 9" pie plate, flute the edges and spray the inside of the pie dough with Pam. Bake at 400 degrees 6-9 minutes or until crust is done. Cool completely. In a saucepan add the milk and vanilla pudding mix--cook/stir according to box directions until thickened. Remove from heat and cool to room temperature, then stir well. Add the drained crushed pineapple and vanilla to the cooled pudding--stir well. In a mixer add heavy whipping cream--beat until stiff. Add the whipped cream to the pudding mixture--stir to mix. Pour the whole mixture into the cooled pie crust, then refrigerate until set. In a bowl add 1/2 cup of the strawberries--mash them with a potato masher. Use a spoon to remove and discard some of the liquid from the strawberries so mixture thickens a bit. Add a little white sugar to the mashed strawberries at a time and stir well. Taste--continue adding white sugar and stirring until strawberries are sweetened to your taste. Slice the remaining strawberries in half. Arrange the strawberry halves (cut side down) any way you wish on top of the cold pie. Spoon the mashed strawberry mixture over the strawberry halves. Refrigerate until cold.

#3587 - Neighbor Cake

(by Shirley McNevich)

1 1/2 cups white sugar
2 cups flour
2 eggs
2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1/2 cup chopped nuts
1 - 20oz. can Dole crushed pineapple (do NOT drain)
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 3/4 cups Domino's powdered sugar; 1/4 cup softened butter; 1/2 cup chopped nuts; 2 tsp. vanilla

In a bowl add white sugar, flour, baking soda and salt--stir to mix. Add eggs, 2 tsp. vanilla, 1/2 cup chopped nuts and the crushed pineapple/juice--stir with a whisk. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add cream cheese and softened butter--beat. Add 1/2 cup chopped nuts and 2 tsp. vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost the cooled cake.

#3567 - Cold Pina Colada Pie

(by Shirley McNevich)

2 cups Keebler Sandies cookies (crushed--measure AFTER crushing)
1 cup Baker's angelflake coconut + extra for sprinkling
1/4 cup butter (melted)
1/3 cup white sugar
2 TBSP cornstarch
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups Coco Lopez (brand) cream of coconut (usually found in the same grocery aisle with mixed drink supplies)
2 eggs
1 cup heavy whipping cream

In a bowl add crushed cookies, 1 cup angelflake coconut and melted butter--stir to mix. Press the mixture in the bottom and up the sides of a greased 9" pie plate. Bake at 350 degrees for 10-13 minutes or until lightly browned, then cool completely. In a saucepan add white sugar and cornstarch--stir. Add crushed pineapple and its juice--stir. Place the saucepan over medium heat--cook/stir until boiling. Once boiling, cook/stir for 1-2 more minutes or until mixture thickens. Remove from heat and cool to room temperature. In a mixer add cream cheese--beat. Add 1 cup of cream of coconut--beat. Add eggs--beat. Stir the cooled pineapple mixture well. Spread pineapple mixture evenly over the cooled crust. Spread the cream cheese mixture evenly over the pineapple mixture. Bake at 350 degrees for 35-45 minutes or until set. Cool completely, then refrigerate until cold (6-8 hours). In a mixer add heavy whipping cream--beat until mixture foams. While beating, slowly add 1/2 cup of cream of coconut--beat until peaks form. Spread the cream mixture over the top of the cold pie. Sprinkle extra angelflake coconut over the top if you wish.

#3543 - Square Pineapple Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 tsp. baking soda
2 eggs
1 1/2 cups Baker's angelflake coconut
1 1/2 cups chopped walnuts
1/2 cup softened butter
1 - 8oz. Philadelphia cream cheese (softened)
1lb. Domino's powdered sugar
1 tsp. vanilla

In a bowl add flour, white sugar, undrained pineapple, baking soda, eggs, 1 cup coconut and 1 cup walnuts--stir well. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Cool completely. In a mixer add butter and cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Loosen the edges of the cake. Cut the cake through the middle into two even pieces. Place the first cake half on a cake plate. Frost the top of the cake. Place the second cake piece on top of the first cake layer--frost the top and sides. Sprinkle the remaining 1/2 cup coconut and 1/2 cup chopped walnuts over the top.

#3512 - Fruity Sliced Jell-O

(by Shirley McNevich)

1 - 3oz. box orange Jell-O
1 - 3oz. box lemon Jell-O
1 - 3oz. box strawberry Jell-O
1/2 cup drained mandarin oranges
1/2 cup drained Dole crushed pineapple
1/2 cup fresh sliced strawberries
2 - 12oz. cans Carnation evaporated milk (NOT condensed)

Spray a bread loaf pan with Pam (inside bottom and inside sides). In a bowl add orange Jell-O powder and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the mandarin oranges and 1 cup of the Carnation milk--puree the mixture until well blended, then pour the mixture into the loaf pan. Refrigerate the loaf pan until the first layer is set. In a bowl add lemon Jell-O and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the crushed pineapple and 1 cup of the Carnation milk--puree the mixture until well blended. Remove the loaf pan from the refrigerator--pour the lemon mixture over the orange mixture--return it to the refrigerator until the lemon layer is set. In a bowl add the strawberry Jell-O and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the sliced fresh strawberries and 1 cup of the Carnation milk--puree the mixture until well blended. Remove the loaf pan from the refrigerator--pour the strawberry mixture over the lemon layer--refrigerate overnight. When ready to serve, use a knife to loosen all the way around the sides, dip the bottom of the loaf pan in hot water for 20 seconds, place a cake plate over the top of the loaf pan and shake the loaf pan while turning it upside down so the Jell-O mixture inverts on to the cake plate. Use a wet knife and spatula to slice and serve.

#3491 - Coconut Pineapple Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 eggs
1 - 20oz. can Dole crushed pineapple (drained but reserve the juice)
3/4 cup powdered sugar
1 cup Baker's angelflake coconut

In a mixer add yellow cake mix, evaporated milk and eggs--beat on low until mixed, then beat on medium speed for 3 minutes. Remove bowl from mixer--add 1 cup of the drained pineapple--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool for 10 minutes. In a bowl add 2 TBSP of the pineapple juice and the powdered sugar--stir to mix. Spread the glaze over the cake, then dot the top with remaining drained pineapple. Sprinkle coconut evenly over the top of the cake.

#3421 - Cream Cheese Cherry Pie

(by Shirley McNevich)

1 - 8oz. can Dole crushed pineapple (drained but reserve 2 TBSP of the liquid)
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
1 - 21oz. can Lucky Leaf cherry pie filling
1 cup heavy cream
1/4 cup Domino's powdered sugar
1 - 6oz. ready-made graham cracker crust

In a mixer add cream cheese--beat. Add vanilla and reserved 2 TBSP pineapple juice--beat. Remove bowl from mixer--add 1/4 cup of the drained crushed pineapple and 1/2 cup of the cherry pie filling--stir to mix. In a mixer add heavy cream and powdered sugar--beat until you get soft peaks. Add the cream mixture into the cream cheese mixture--stir until mixed. Spread the cream cheese mixture into the graham cracker crust. Spread the remaining cherry pie filling over the whole top, leaving 1" all the way around between the cherry pie filling and the outside of the crust. Spread the remaining drained crushed pineapple all the way around in the space between the cherry pie filling and the outside crust. Refrigerate until cold.

#3393 - Crushed Pineapple Pie

(by Shirley McNevich)

2 - 9" pie crust doughs
2 eggs
1 1/3 cups white sugar
1 TBSP lemon juice
2 cups well drained Dole crushed pineapple
1 TBSP butter

Grease a 9" pie plate, insert one pie dough and spray the inside of the dough with Pam. In a mixer add eggs--beat until foaming. Add white sugar, lemon juice and drained crushed pineapple--beat. Spread the pineapple filling in the pie dough. Dot the butter all over the pineapple filling. Cover the top of the pie with the second pie dough, flute the edges, use a sharp knife to cut a quarter sized hole in the center of the top dough, and use the same sharp knife to cut some slits in the top of the pie dough. Bake at 450 degrees for 10 minutes, then (WITHOUT opening the oven door) turn the oven temperature back to 350 degrees and bake for 30-35 minutes longer or until golden brown. Cool completely.

#3310 - Impossible Pineapple Cake

(by Shirley McNevich)

1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. baking soda
2 cups flour
2 - 8oz. cans Dole crushed pineapple (including the juice)
Sauce: 1/4 cup Parkay margarine; 1/2 cup milk; 3/4 cup Domino's powdered sugar; 1/2 cup Baker's angelflake coconut; 1/2 cup chopped walnuts

In a mixer add white sugar, brown sugar and eggs--beat. Add baking soda--beat. Add both cans of pineapple/juice--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40 minutes. While the cake is baking, make the sauce: in a saucepan over low heat add Parkay--melt. Add milk and powdered sugar--cook/stir over low heat until boiling. Once boiling, cook for 1 more minute. Remove from heat--add coconut and chopped walnuts--stir to mix. Spread the sauce mixture over the top of the warm cake. Cool completely.

#3200 - Pineapple 7Up Dessert

(by Becky Lynn Mohr - friend)

1 - 3oz. box lime Jell-O
1 - 12oz. can 7Up soda
1 cup boiling water
1 cup Dole crushed pineapple (drained)
1 - 3oz. Philadelphia cream cheese (softened)

In a bowl add lime Jell-O and boiling water--stir until dissolved. Cool to room temperature. In a mixer add cream cheese--beat. Add room temperature Jell-O mixture--beat. Add drained pineapple and 7Up--beat until mixed. Pour mixture into a glass serving dish. Refrigerate until cold.

#3147 - Pineapple Heaven Cake

(by Shirley McNevich)

1 box Duncan Hines deluxe white cake mix (the kind with pudding in the mix)
1 - 11oz. can Dole mandarin oranges (do NOT drain)
3 eggs
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)
1 small jar marachino cherries (drained)

In a mixer add cake mix, eggs and canola oil--beat until smooth. Add the mandarin oranges/juice--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the drained crushed pineapple and instant vanilla pudding powder--stir well until mixed. Add the Cool Whip--stir until mixed. Spread the pineapple mixture all over the top of the cooled cake. After draining the marachino cherries, cut them in half and place them on paper towels to soak up any leftover juice. Arrange cherries over the pineapple mixture. Refrigerate until cold. Keep refrigerated.

#3141 - Peach Pineapple Whip

(by Shirley McNevich)

1 - 3oz. box lemon Jell-O
1 tsp. Knox gelatin powder
1 TBSP water
3 large peach halves (drained and chopped)
1 - 20oz. can Dole crushed pineapple (drained)
1 cup whipped cream OR Cool Whip
1 small jar maraschino cherries (drained and chopped)

Mix lemon Jell-O according to box directions. In a small cup mix 1 TBSP water with the 1 tsp. gelatin powder--stir to mix. Add the gelatin mixture to the hot Jell-O--stir until mixed. Cool to room temperature, then refrigerate until it starts to gel. Once it starts to gel, add the lemon Jell-O mixture to the mixer--beat until foamy. Remove from mixer--add chopped peaches, crushed pineapple and chopped cherries. Add whipped cream--stir until mixed. Pour the mixture into a serving dish and refrigerate until cold.

#3123 - Pineapple Nut Bread

(by Becky Lynn Mohr - friend)

3 1/2 cups flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
6 TBSP softened butter
1 1/2 cups Domino's dark brown sugar (packed)
1 1/2 cups chopped macadamia nuts
2 eggs
2 cups Dole crushed pineapple (do NOT drain)
4 TBSP white sugar
1 tsp. cinnamon

Grease two 1 lb. bread loaf pans.  In a bowl add flour, baking powder, baking soda and salt--stir. Add macadamia nuts--stir and set aside. In a mixer add butter and brown sugar--beat. Add eggs--beat until smooth. Add half of the flour mixture--beat. Add the crushed pineapple and its juice--beat. Add the rest of the flour mixture--beat until mixed. Pour half of the batter into each of the greased loaf pans. In a small bowl add the white sugar and cinnamon--stir. Sprinkle half of the cinnamon mixture over the top of the batter in each pan. Bake at 350 degrees for 50-60 minutes. Cool for 5 minutes, then loosen and remove bread from both pans and place them on plates to cool.

#3095 - Heavenly Pineapple Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines deluxe white cake mix (the kind with pudding in the cake mix)
1 - 11oz. can Dole mandarin oranges (do NOT drain)
3 eggs
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix, eggs and canola oil--beat. Remove bowl from mixer--add mandarin oranges and their juice--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add drained crushed pineapple, Cool Whip and vanilla pudding powder--beat until mixed and thickened. Frost the cake. Refrigerate until cold. Keep refrigerated.

#3094 - Banana Pineapple Cake

(by Becky Lynn Mohr - friend)

3 cups flour
1 tsp. salt
3 eggs
1 cup canola oil
2 cups white sugar
1 tsp. baking soda
1 tsp. vanilla
2 cups very ripe mashed bananas
1 - 8oz. can Dole crushed pineapple (do NOT drain)

In a mixer add white sugar, eggs and canola oil--beat. Add baking soda, salt and vanilla--beat. Add mashed bananas--beat. Add crushed pineapple and its juice--beat. Slowly add flour--beat. Pour batter into a greased and floured 10" bundt cake pan. Bake at 350 degrees for 60-70 minutes or until cake springs back when lightly touched. Cool for 15 minutes, then loosen and flip on to a cake plate. Cool completely. Glaze as desired or dust with powdered sugar.

#3091 - Quick Pineapple Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines yellow cake mix
1 - 20oz. can Dole crushed pineapple
1 - 3oz. box Jell-O vanilla instant pudding
1 cup milk
1 - 8oz. Cool Whip (thawed)
1 - 7oz. bag Baker's angelflake coconut (optional)

Prepare yellow cake in a 9 x 13 cake pan according to box directions. Cool cake for 5 minutes, then use the tines of a large fork to poke holes all over the cake (about 1" apart). Spread the can of pineapple (juice and all) evenly over the top of the cake. Cool completely. In a mixer add vanilla pudding mix and milk--beat until it thickens. Add the Cool Whip--beat until smooth. Spread the pudding frosting over the top of the pineapple. Sprinkle coconut evenly over the pudding frosting (optional). Refrigerate until cold. Keep refrigerated.

#3075 - Orange Pineapple Salad

(by Becky Lynn Mohr - friend)

1 - 20oz. can Dole crushed pineapple (drained but save 1/2 cup of the juice)
1 - 11oz. can mandarin oranges (drained but save 1/2 cup of the juice)
2 - 3oz. boxes orange Jell-O
2 cups boiling water
3/4 cup mini marshmallows
1/2 cup white sugar
4 TBSP flour
2 TBSP butter
1 beaten egg
1 - 8oz. Cool Whip (thawed)

In a bowl add both boxes of orange Jell-O powder and the boiling water--whisk until dissolved. Add the drained crushed pineapple, mandarin oranges and mini marshmallows--stir. Pour the mixture into a serving dish--refrigerate until cold and set. In a saucepan (not on heat yet) add white sugar and flour--stir. Add 1/2 cup of pineapple juice and 1/2 cup mandarin orange juice--stir well. Add butter and beaten egg--stir. Turn heat to medium--cook/stir until mixture is thickened. Cool to room temperature, then add the Cool Whip--stir well. Pour the whole Cool Whip mixture over the cold Jell-O mixture. Refrigerate until cold.

#3069 - Orange Fluff

(by Aunt Eileen [Knouse] Carter)

8oz. Cool Whip (thawed)
1 1/2 cups cottage cheese
1 - 3oz. box orange Jell-O
1 - 11oz. can mandarin oranges (drained)
1 - 16oz. can Dole crushed pineapple (drained)

In a bowl add mandarin oranges and crushed pineapple--stir. Add Jell-O powder--stir well. Add Cool Whip and cottage cheese--stir to mix. Refrigerate until cold.