Tag: pineapple

Cakes · Desserts · Fruit

Preacher Cake

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I know I said I was going to post a different soup each day this week, but I am changing my plan. I made this cake last night and it is so easy and so good. Found it on a blog called, Two Chums and since it looked like such a great cake, I think you should just open up a can of soup tonight and save your cooking time to make this cake.
The origins of this cake was apparently during the depression, when money was scarce, this cake was economical to make and since it was also quick to make, people would make it when the “preacher came acalling”

2 cups flour

2 cups sugar

2 eggs, room temp

2 teas baking soda

2 teas vanilla

1 (20 oz) can crushed pineapple with juice

Combine all ingredients and pour into a 9×13″ greased pan. Bake about 30-34 minutes at 350 or until cake is golden brown an test done in middle.

Frost with Cream Cheese Frosting:

1 box (1 lb) powdered sugar

1 stick softened butter

Mix all ingredients until light and fluffy. Frost cooled cake. Refrigerate leftovers, covered.

Cakes · Desserts · Fruit

Pineapple Pudding Cake

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This week has just been a week of wanting to do nothing by bake. Major baking mood, so I went to a couple of new spots on the internet, one being called, Just Desserts, and found this new recipe. Sounds perfect for those warm summer nights when we are wanting something that is cool and refreshing, but yet, delicious and tantalizing. So here it is, will become a summer favorite.

1 Duncan Hines Yellow or Pineapple Cake mix, baked according to directions for a 9×13 pan.

When baked and completely cooled spread the following over the cake:

1 (8z) package of softened cream cheese mixed 1 (20 oz) can drained well, crushed pineapple and 1 small package instant vanilla pudding mix.

When mixed well, spread over cooled cake.

Either using a (8 oz) tub of thawed Cool Whip or 2 cups sweetened, whipping cream, spread whipped topping over pudding mixture.(You know which one I will use, the most fattening one of course….real whipping cream)  Sprinkle with chopped nuts and maraschino cherries, if desired.

Refrigerate for at least 4 hours before serving. Cover and keep in fridge.

Serves 12-14

Chocolate

White Chocolate Pineapple Mousse

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When looking through all my recipes, I realized that I never post any recipe that is made  white chocolate. Yes, I do know that white chocolate is really not “real” chocolate, but, it still has a fabulous flavor, especially when mixed with whipping cream.   Taken from one of my Southern Lady magazines,

1 small box (3.3 oz) of instant white chocolate pudding

1 (20 oz) can of crushed pineapple , do not drain

1 3/4 cups heavy whipping cream

1 (4 oz) bar white chocolate very finely chopped

Crushed butter cookies ( I use Keebler Shortbread)

in medium bowl combine pudding mix and pineapple. Let stand for 5 min. Add cream to pudding mixture and beat at medium-high speed with mixer until stiff peaks form. Fold in chopped white chocolate and put in individual parfait glasses or martini glasses. Sprinkle crushed cookies on top right before serving. . Place in fridge until ready to serve