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.

Texas Cobbler

unsalted butter (melted (1 cup))

yellow cake mix (I use the butter recipe cake mixes)

Lucky leaf cherry pie filling

Lucky Leaf blueberry pie filling

coconut

almonds

Spread crushed pineapple and pie fillings into bottom of 9x13” baking pan sprayed with cooking spray.

Stir well to combine.

Sprinkle coconut over pie fillings, then almonds.

Cover with dry yellow cake mix.

Drizzle butter over top.

Bake about 35-40 minutes at 350 until it starts to bubble around the edges.

Cool.

Serve with cool whip or ice cream, if desired.

If you need a super fast dessert, this pineapple yogurt dessert takes less than 10 minutes and just needs to chill for a bit before you dig in! Great for potlucks, parties, and last minute guests.

Pineapple Yogurt Dessert

plain Greek yogurt

3.4 oz box instant vanilla pudding mix (dry mix only)

pineapple (in juice, undrained)

pineapple wedges

granola

strawberries

blueberries

Combine yogurt and dry vanilla pudding mix together in a large bowl.

Stir until all traces of pudding mix have disappeared.

Stir in the pineapple, including the juice, until well combined.

Cover and refrigerate for 3 hours.

These Pineapple Bars are light and full of crushed pineapple. Our favorite pineapple dessert recipe! 

Pineapple Bars

butter (softened)

eggs

flour

baking soda

salt

pineapple (well-drained)

sugar (for garnish)

In a large bowl, mix together butter, sugar and eggs.

Beat in flour, baking soda and salt.

Stir in pineapple.

Spread into a greased 9x9 square pan.

Bake at 350 degrees F for 28-33 minutes until done. Cool in pan for 10 minutes.

Sprinkle with powdered sugar and cut into squares. Serve.

https://content.jwplatform.com/videos/jx2AUKkP.mp4

These Pineapple Bars are so light and full of crushed pineapple flavor. Our favorite pineapple dessert recipe!

A scrumptious moist cake with fresh pineapple flavor from crushed pineapple and pineapple juice baked right in.  This delectable treat will quickly become one of your family's favorite cake recipes.

Pineapple Cake with Cream Cheese Frosting

all purpose flour

vegetable oil

(8-ounce) pineapple

vanilla extract

pecans

coconut flakes

(8 ounce) box cream cheese

unsalted butter

Preheat oven to 350 degrees.  Grease a 9&#215;13-inch baking dish.

Whisk together the flour, sugar, baking soda, and salt.  Add the beaten eggs, vegetable oil, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract, and 3/4 cup chopped pecans. Mix just until combined and pour into the prepared baking pan.

Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake to fully cool for several hours before icing.

Preheat oven to 350 degrees. Spread sweetened coconut in a thin layer on a baking sheet.  Bake for 8-10 minutes or until lightly browned; flipping halfway.  Let the coconut cool.

Using a stand mixer or hand mixer, beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy.  Add the powdered sugar 1 cup at a time, scraping down the sides. Spread over the completely cooled cake. Sprinkle the top with toasted coconut and remaining pecans.

The pineapple/coconut/pecan flavor combo is just perfect here, so simple to make and delicious!

I love anything with pineapple, so I can't wait to try this delicious recipe!

My daughter and I LOVE pineapple and you had me at the cream cheese frosting! We are going to try this soon!

I've been on a cake baking rampage and I can't wait to try this pineapple cake. I'll come back and let you know how it goes. YUM.

Fabulous! Truly amazing! I was not sure about the coconut but the toasted coconut adds a lot. I have to admit I did use a yellow cake mix but added everything to the mix, including some vanilla. It is such a great combo. I made for hubby’s birthday and may freeze some of it because we are trying to be good, and I could eat the whole thing it is that good. Thank you for the recipe. Glad I saw it on Pinterest!

Hi Beth, can I bake this cake in 2 8 inch round cake pans?

I love pineapple cake, and this looks so light and fluffy. I can't wait to try it.

I love anything with pineapple in it. The cake was so most and flavorful.

Oh my goodness! This cake is amazing! All of my favorite flavors, and it stayed super moist. YUM!

This sounds like the perfect cake for summer - we love pineapple in our house so might make this with the kids this weekend!

Super delicious and tasty and combinations yum. Nothing like for this perfect Valentine Day,

This looks absolutely stunning. The toasted coconut on top has me drooling!

Excellent. Great tropical cake. Very moist. Everyone loved it.

So delicious!! Should I refrigerate or is it ok kept at room temperature?

I LOVE pineapple cake! This looks AMAZING! I can't wait to try it!

WOW! This pineapple cake was so delicious!  I just love pineapple and this was perfect with the crushed pineapple and cream cheese frosting. 

I love this cake! I love the crunch from the nuts and the cream cheese frosting is the best!

This cake is so perfect!! Definitely a must-make!

This is really hard to resist!! I will definitely make it again soon! So perfect!

Such fantastic flavor. Big fan of pineapple, so this really hit the spot.

This was amazing! So moist and yummy!  Thanks for the great recipe!

Loving this recipe. I am a huge coconut fan. The more the better. Thanks for the great recipe!

This cake was an awesome and incredibly moist and great flavor. I'd definitely make it again.

Oh wow, this brings back memories. I used to love this cake. I'm so glad you posted as I'd love to see what my kids think. I bet they'll love it too x

I'm not particularly fond of eating fresh pineapples but I like them in pies and cakes. I love the sweetness and tang of pineapples in pastries so I know that I will love this cake.

Wow! This cake was absolutely delicious and very unique. Great concept and I loved it! Plus the cream cheese frosting takes it over the top. 

This recipe is so new to me! I will definitely try it this coming weekend! Look so tasty

This cake is superb! The nuts add a crispy texture, as well as the cream cheese icing is delicious! My whole family really enjoyed this recipe.  Thank you!

Simple, but wonderful. the very simple way used to make it.

This cake is amazing! I made it exactly as the instruction said. I did bake this into 9 inch round pans for about 5 to 10 minutes less than the recipe called for. This was perfect, in my opinion. I put a layer of the cream cheese frosting plus toasted, coconut and pecans in between each cake layer. Sprinkle the top with more coconut and pecans. They gave a really nice texture to this very moist cake. My family loved it

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