pineapple dessert

This tasty pineapple dessert is 5 Smart Points per portion on Weight Watchers Freestyle plan.&nbsp;

Pineapple Dessert | Weight Watchers

g lighter butter (I used Lurpak Lighter)

lemon rind (optional)

55 g superfine sugar / caster sugar

eggs (seperated)

tbsp self raising flour

250 ml skimmed milk

pineapple (crushed & drained)

tsp icing sugar / powdered sugar

Preheat the oven to 180oC / 160oC Fan / 350oF.&nbsp;

Use a little of the butter to grease a 1 litre ovenproof dish.

Separate the eggs, placing the egg whites in one large bowl and egg yolks into another large bowl.&nbsp;

Add the butter, sugar and lemon rind (if using) to the egg yolks and beat until they become thick &amp; creamy. Add the milk and sifted flour to the mixture and fold in.&nbsp;&nbsp;

Add the drained crushed pineapple and mix to combine. 

Now whisk the egg whites with an electric whisk (using clean whisk attachments - see notes above) until they form soft peaks. 

Scrape the egg white into the pineapple mixture and gently fold in. Pour the mix into the prepared dish.

Bake in the centre of the oven for 40 minutes until the dessert is firm and has turned golden brown.&nbsp;

Leave to stand for a few minutes before dusting with the icing sugar / powdered sugar.&nbsp;

Serve and enjoy!

Homemade Pineapple Ice Cream Topping

pineapple

lemon juice

brown sugar

cinnamon

Combine the pineapple, lemon juice, brown sugar and cinnamon in a 2-quart saucepan over medium-high heat.

Cook, stirring occasionally, until the sugar is dissolved and the juice is reduced, 5 to 10 minutes. Set aside to cool slightly before using. Store leftovers in the refrigerator.

You'll love my easy, delicious, and quick pineapple upside down cake with crushed pineapple. It's made with a boxed yellow cake mix and double the pineapple in 30 minutes!

Pineapple Upside Down Cake with Crushed Pineapple

box yellow cake mix,

butter, melted

light brown sugar

vanilla

Preheat oven to 350 degrees (325 for dark or nonstick pan)

Spray 2 8&#8243;x3&#8243; cake pans with non-stick spray and set aside. Open and drain both the pineapple tidbits and crushed pineapple in a colander, reserving 1 cup of juice for the cake mix.

In a microwave safe bowl or pot on the stove melt butter and add in brown sugar and vanilla. Place on stovetop over low-medium heat and stir for a minute or two until the brown sugar is well incorporated.

Immediately pour the butter and brown sugar mixture evenly into the bottom of the cake pans.

Next begin scooping the drained crushed pineapple on top of the brown sugar mixture in the bottom of both cake pans and carefully spread. Top with pineapple tidbits.

In a large mixing bowl, prepare cake mix as directed on the box. The only exception is that you will use pineapple juice instead of water. Once prepared, pour cake batter evenly into the two cake pans, ensuring all the pineapple is covered.

Bake in preheated oven for 25-35 minutes or until cakes are a light golden brown and a toothpick inserted into the center comes out clean.

Let cakes cool for 10 minutes in pan on a cooling rack. Next, place a plate or serving platter upside down on top of the cake pan and carefully turn over.

If desired, garnish the top of the cake with maraschino cherries that have been drained, cut in half, and had stems removed.

Let cake cool additional 20 minutes on cooling rack before serving or covering for later serving.

Slice cake, top with whipped cream or vanilla ice cream if desired, and enjoy!

I always use crushed pineapple too!  I need pineapple in every bite :). Great recipe!

https://www.youtube.com/watch?v=pDwiQPrSnBk

My quick pineapple upside down cake with crushed pineapple is probably the best pineapple upside down cake you’ll ever eat and it’s SO easy to make!

It’s made with a simple boxed yellow cake mix, and has the most delicious brown sugar, vanilla, and crushed pineapple glaze, and pretty maraschino cherries on top. 

You’ll want to make this crushed pineapple upside down cake again and again!

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MORE CAKE MIX DESSERTS TO WATCH:
Easy Chocolate Chip Brookies: https://youtu.be/oeoZhtVhyog
Red Velvet Cake Mix Cookies: https://youtu.be/rLBKlYgYfgw
Easy Birthday Cake Mix Cookies: https://youtu.be/Y1toP4rzgTs

CRUSHED PINEAPPLE UPSIDE DOWN CAKE INGREDIENTS:

▪️ 1 box yellow cake mix, prepared as directed except pineapple substituted for water
▪️ 1/3 cup of butter, melted
▪️ 1 cup of light brown sugar
▪️ 1/4 tsp vanilla
▪️ 1 20 oz can of pineapple tidbits, drained and juice reserved
▪️ 1 20 oz can of crushed pineapple, drained
▪️ 1 6 oz can of maraschino cherries, drained and stems removed

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Easy Pineapple Upside Down Cake with Crushed Pineapple

These Pina Colada Cookie Cups have a coconut cookie crust filled with pineapple cheesecake! They're topped with a bit of whipped cream, pineapple and a cherry to turn one of my favorite summer drinks into a delicious dessert!

Pina Colada Cookie Cups

(168 grams) salted butter, room temperature

(207 grams) sugar

egg, room temperature

tsp coconut extract

(260 grams) all-purpose flour

tsp baking soda

cornstarch

(60 milliliters) pineapple juice

oz (339 grams) cream cheese, room temperature

(230 grams) powdered sugar

tbsp crushed pineapple, drained

heavy whipping cream, cold

sugar

Pineapple tidbits

Cherries

Spray a cupcake pan with non stick cooking spray. Preheat oven to 350°F (176°C).
2

. To make the cookie dough, cream the butter and sugar together for 3-4 minutes, until light and fluffy.

. Add the egg and coconut extract and beat until well combined.

. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.

. Makes balls of about 2 tbsp of dough. Press cookie dough into the bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.

. Bake for 10-12 minutes, or until edges are just golden.

. Remove from oven and allow to cool mostly in the pans, then remove to a cooling rack. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit while still warm.
8.

Once the cookies have cooled, make the cheesecake filling. Combine the pineapple juice and cornstarch in a small bowl. Microwave in 10 second increments until thickened, about 20-30 seconds. Set aside to cool.
9.

Beat the cream cheese and powdered sugar together until smooth.
10

Add the pineapple juice mixture and crushed pineapple and mix until well combined.
11

Pipe or scoop cheesecake filling into cookie cups.
10

To make the whipped cream, add the heavy whipping cream, powdered sugar and coconut extract to a mixer bowl fitted with the whisk attachment. Whisk on high until it reaches stiff peaks.
12

Pipe whipped cream onto cookie cups, then top with a piece of pineapple and a cherry, if desired. Store in refrigerator.

We love this easy (SO EASY) and delicious dessert that is NO BAKE!

Pineapple Dessert

graham crackers, (crushed)

(1 1/2 sticks or 168 grams) butter, (melted)

cream cheese, (room temperature)

confectioners sugar

(2 cans) crushed pineapple, (drained)

whipped topping, (such as cool whip)

Smash graham cracker crumbs until they are fine. Add in melted butter and using a fork, combine the graham crackers crumbs and butter completely. Make sure every crumb is coated in butter. Set aside.

Crust/Topping

In a large bowl and using a hand-held mixer, mix the cream cheese and butter until creamy.

Add in 2 cups of confectioners sugar and mix again until fully combined.

Add in the whipped topping (cool whip) and the crushed pineapple. Using a spatula, gently mix until fully incorporated.

In a 10x 15 casserole dish (or 9x13 dish, but nothing smaller) that has been sprayed with non-stick spray, add 3 cups of the graham cracker crumbs. (You should have 1 cup remaining.) Press until flat and even.

Pour the filling onto the crust and spread in an even layer.

Sprinkle the remaining graham cracker crumbs over top.

Refrigerate for at least 2 hours, preferably overnight.

Filling

Spectacular dump cake-type dessert using blueberry and cherry pie fillings, crushed pineapple, almonds and coconut. Great for holiday entertaining and potlucks.

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