#224 - Hawaiian Slush

(by Donna Ranck - friend)

6oz. Hawaiian punch (frozen concentrate--in grocery store freezer section)
6oz. frozen concentrate pineapple orange juice (same as above)
6oz. rum

Put all ingredients in a blender and add enough ice cubes to fill to the top of the blender. Beat until slushy. Store in freezer until ready to use.

#221 - Pineapple Angelfood Cake

(by Shirley McNevich)

1 box Betty Crocker confetti angelfood cake mix
1 - 20.5 oz. Dole crushed pineapple (do not drain)

In a large bowl, add dry angelfood cake mix and crushed pineapple (including juice). Stir with a spoon until it's completely mixed. Pour batter into an UNgreased 9 x 13 x 2 cake pan. Bake at 325 degrees for 50 minutes. Serve with Cool Whip if desired.

#184 - Pineapple Salad

(by Aunt Faye [Herman] Minier)

1 - 20oz. can Dole crushed pineapple
1 cup white sugar
the juice of 1 lemon
2 packs Knox gelatin
1 - 8oz. Philly cream cheese
1/4 cup Carnation milk
1 envelope Dream Whip

In a small saucepan, dissolve Knox gelatin in 1/4 cup cold water. Turn heat on low. Add crushed pineapple, sugar, and lemon juice. Stir and bring to a boil. Remove from stovetop and let cool completely. In a mixer, mix Dream Whip according to package directions. Add the cream cheese and Carnation milk to the Dream Whip and beat well. Remove from mixer and fold in the Knox/pineapple/sugar/lemon juice mixture using a spoon. Pour into a long dish and refrigerate overnight. Keep refrigerated.

#182 - Hummingbird Cake

(by Aunt Eileen [Knouse] Carter)

3 cups flour
2 cups white sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, beaten
1 cup canola oil
1 1/2 tsp. vanilla
1 - 8oz. can Dole crushed pineapple (do not drain)
1 cup chopped bananas
1 cup chopped pecans

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon by hand with a spoon. Add beaten eggs and oil--stir until ingredients are moist--do not beat. Stir in vanilla, pineapple, bananas and pecans. Pour into two greased 9" layer cake pans. Bake at 350 degrees for 25-30 minutes. Test with a toothpick for doneness. Remove from oven, cool for 10 minutes and remove from pans (take a knife and go around the edges to loosen, then turn upside down and carefully remove). Frosting: 1 - 8oz. package Philly cream cheese (softened), 1/2 cup softened Parkay margarine, a 1 pound box of Domino's powdered sugar, 1 tsp. vanilla. In a mixer, combine cream cheese, Parkay and beat until smooth. Add vanilla and sugar--beat well. Spread frosting all over the first layer, then place second cake on top and frost what remains. Sprinkle pecans on top if you wish.

#178 - Cranberry Relish

(by Mitzie [Shade] Williams - friend)

1 - 16oz. can whole cranberry sauce
1 - 20oz. can Dole crushed pineapple
2 cups chopped or grated apples
2 cups chopped oranges
1 TBSP of orange zest (grated outside peel of an orange)
1/2 cup chopped Black Diamond walnuts

Put all ingredients in a large bowl and stir with a spoon to mix. Refrigerate before serving.

#169 - Pineapple Crush Cake

(by Shirley McNevich)

1 box Duncan Hines pineapple cake mix
1 - 8oz. Philly cream cheese
1- 3.5oz. package Jell-O vanilla instant pudding
2 cups milk
1- 20oz. can Dole crushed pineapple (drained)
2 cups Cool Whip
maraschino cherries

Mix cake batter according to box directions. Pour evenly into 2 round layer cake pans. Bake at 350 degrees for 20-25 minutes. Remove from oven and let them cool. In a mixer, combine cream cheese, pudding mix, and milk until creamy--beat 2 minutes at medium speed. When cakes are cool, spread the cream cheese mixture on one of the cooled layer cakes. Spoon the drained crushed pineapple on top of the cream cheese mixture. Remove second layer cake from its pan and place it on top of the crushed pineapple. Spread the Cool Whip on the top and sides of the entire layer cake. Refrigerate overnight before serving. Keep refrigerated. For decoration, you can add maraschino cherries to the top but pat them dry with a paper towel first.

#154 - Ambrosia Cake

(by Shirley McNevich)

1 - 18.5oz. box Duncan Hines yellow or butter cake mix
1 - 16oz. jar maraschino cherries (drained, chopped and patted dry)
2 - 8oz. cans Dole crushed pineapple (including juice)
1/3 cup white sugar
1 cup Baker's angel flake coconut
2 - 8oz. containers Cool Whip (thawed in refrigerator)

Preheat oven to 350 degrees. Spray Pam on the inside of a 9 x 13 x 2 cake pan. Prepare box cake mix batter according to package directions. Pour the batter into the cake pan. Drain and chop the cherries into small pieces, then pat the pieces with a paper towel to remove all of the juice. Sprinkle cherries evenly over the top of the cake batter. Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean. While the cake is baking, in a 1 qt. saucepan combine the pineapple and juice with the sugar. Stir and bring to a boil, then immediately remove from heat and allow to sit on an unheated burner until the cake is done baking. Remove cake from oven and immediately use a toothpick to poke holes all the way down through the cake--makes LOTS of holes. Spread the pineapple mixture over the top of the cake. Cool cake completely. Spread the Cool Whip over the top of the cake. Spread the coconut on a cookie sheet and toast in the oven until the flakes are light brown. Let the coconut cool completely and sprinkle the coconut evenly over the top of the cake.

#153 - Pineapple Cheesecake Cupcakes

(by Shirley McNevich)

2 - 8 oz. packages Philly Cream Cheese
1/2 cup white sugar
3 eggs

Beat with a mixer until it's smooth. Pour batter into individual foil cupcake liners--cupcake liners should be 3/4 full. Bake 14 minutes at 325 degrees.

While cupcakes are baking, mix the following by hand:
1/2 pint of sour cream (Breakstone's reduced fat)
1/2 cup white sugar
1 - 8 oz. can Dole crushed pineapple (drained)

When cupcakes are removed from oven after 14 minutes, spoon topping mixture over the top of each cupcake. Return to oven and bake 5 minutes longer at the same temperature. Cool and refrigerate before serving.

#150 - Watergate Salad

(by June Brosius - cousin)

2 - 3oz. packages Jell-O pistachio instant pudding
1 - 20oz. can Dole crushed pineapple
1 cup miniature marshmallows
1/2 cup chopped nuts OR 1/2 cup Baker's angel flake coconut
1 - 8oz. container Cool Whip

Mix by hand in a large bowl. Add pudding mix, crushed pineapple including juice and stir. Add marshmallows and nuts OR coconut. Stir in Cool Whip. Keep refrigerated.

#65 - Pineapple Upsidedown Cake

(by Shirley McNevich)

1 cup dark brown sugar
1/3 cup Parkay margarine
5 eggs
1 cup white sugar
1 can sliced Dole pineapple (20 oz.)
8 tsp. pineapple juice (taken from the can of sliced pineapple)
1 tsp. vanilla
1 1/4 cups flour
1 heaping tsp. baking powder
1 jar maraschino cherries

Drain juice from pineapple slices and save juice. Melt margarine. In a large bowl, mix melted margarine and brown sugar. In a 9 x 13 x 2 cake pan, spread the brown sugar/margarine evenly on the bottom of the cake pan. Lay the slices of pineapple across the bottom of the pan. Put a cherry in the hole of each pineapple slice. In a mixer, combine eggs, white sugar, pineapple juice, vanilla, baking powder, and slowly add flour. Beat until smooth. Pour into cakepan, covering the pineapple. Bake at 375 degrees for 35 minutes. Test with a toothpick for doneness. Remove from oven and while hot, cover top of cake pan with foil and turn upside down on something that is heat resistant (like a cutting board). When cool, lift by the foil and place back in pan.