2 lemons, juice from
14 ounces sweetened condensed milk
20 ounces drained, crushed pineapple
1 package vanilla wafers
Combine lemon juice and milk, add drained, crushed pineapple and stir. Place layer of mixture and ungreased 8 x 12 inch baking dish. Over this mixture place 1 layer of vanilla wafers. Continue alternating until all of the lemon juice, milk and pineapple are used. Top with vanilla wafers. Refrigerate until ready to serve. Recipe makes eight servings of Pineapple Bakeless Cake.
10 inch sponge cake
2 cups very sour cream
20 ounces drained, crushed pineapple
3 1/2 ounces flaked coconut
1/4 cup packed brown sugar
11 ounces drained mandarin orange sections
Cut cake crosswise into three layers. Combine sour cream, crushed pineapple, coconut flakes and brown sugar. Place the bottom layer of cake on serving platter; top with 1/3 of the pineapple mixture. Add second layer of cake; top with another third of pineapple mixture. Top with final cake layer and remaining pineapple mixture top with mandarin orange sections. Chill until ready to serve.
1/2 cup shortening
1 cup sugar
2 eggs, unbeaten
2 cups flour, sifted
1/2 tsp salt
2 tsp baking powder
1 tsp vanilla
8 ounces crushed pineapple (minus 3 tbsp juice)
For Pineapple Glaze:
3 tbsp pineapple juice
3 cups sifted confectioners sugar
Cream the shortening, add sugar, cream well. Add unbeaten eggs, heat well, sift flour, salt and baking powder. Sift together 3 times and blend into the sugar mixture. Add the vanilla and crushed pineapple. Put into paper lined muffin tins and bake at 375° F for 20 minutes or until lightly brown. For glaze, add the confectioners sugar to the pineapple juice. Blend until smooth and satiny. Spread over the cupcakes while they are still warm. Recipe makes 24 Pineapple Cupcakes.
3 tbsp margarine or butter
2 tbsp dark brown sugar c. shredded coconut
1/3 cup pineapple tidbits
1/3 cup milk
1/3 cup sugar
3/4 tsp salt
1/4 cup shortening
1/4 cup warm water
1 package yeast, active dry
1 egg, beaten
1/2 tsp pure vanilla extract
2 cups sifted enriched flour
Melt margarine or butter and use to grease a 8″x8″x2″ pan. Spread the brown sugar and coconut evenly across the bottom of pan. Arrange pineapple tidbits evenly in pan. Scald milk in a saucepan then stir in sugar, salt and shortening. Let cool to lukewarm. Measure warm water into a bowl. Sprinkle in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add beaten egg, vanilla extract and flour. Stir until well blended, about 1 minute. Turn batter into prepared pan. Let rise in warm place, free from draft, until doubled in bulk —— about 1 hour and 15 minutes. Bake in moderate oven (375° F) about 35 minutes. Turn out of pan immediately. Serve warm. Makes 1 Pineapple Coconut Coffee Cake.
2 cups sifted flour
2 tsp baking powder
6 tbsp sugar
3/4 tsp salt
1/3 cup shortening
1 egg, beaten
1/3 cup milk
1 1/2 cups drained, canned diced pineapple
3 tbsp butter
1/4 cup brown sugar
3 tbsp sifted flour
Sift first 4 ingredients together. Cut in shortening. Combine egg and milk and add all at once to dry ingredients. Blend thoroughly. Spread dough in greased cake pan and arrange diced pineapple on top. Combine remaining ingredients and mix together with a fork until of a crumbly consistency. Sprinkle with diced pineapple. Bake in hot oven (400° F) about 25 to 30 minutes. Makes 1 (10″x6″) Pineapple Coffee Cake.