CAN OF PINEAPPLE RECIPES

Name: Lemon Sponge Pie with Pineapple
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings.
Ingredients: 3 large eggs, separated; Dough for single-crust pie; 3 tablespoons all-purpose flour; 1/2 teaspoon plus 1/8 teaspoon salt, divided; 1 cup sugar; 1 cup 2% milk; 1/4 cup lemon juice; 1 teaspoon grated lemon zest; 1 cup unsweetened pineapple chunks, drained and chopped; Optional: Fresh pineapple, maraschino cherries and frozen whipped topping, thawed

LEMON SPONGE PIE WITH PINEAPPLE RECIPE: HOW TO MAK…

Lemon Sponge Pie with Pineapple Recipe: How to Mak… image

This lemon sponge pie is a home-style delight featuring a fluffy sponge layer on top and a smooth custard on the bottom. The pairing of tangy pineapple and lemon is so refreshing after a big dinner. —Lola Beeler, Chillicothe, Ohio

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3 large eggs, separated
Dough for single-crust pie
3 tablespoons all-purpose flour
1/2 teaspoon plus 1/8 teaspoon salt, divided
1 cup sugar
1 cup 2% milk
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 cup unsweetened pineapple chunks, drained and chopped
Optional: Fresh pineapple, maraschino cherries and frozen whipped topping, thawed

Steps:

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Combine flour and 1/2 teaspoon salt; set aside., In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in the milk, lemon juice and zest. Add dry ingredients; mix well. Stir in pineapple., Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie crust., Bake 10 minutes; reduce oven temperature to 325°. Bake until top is puffed and lightly browned, 25-30 minutes longer. Cool on a wire rack. If desired, garnish with pineapple, cherries and whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 343 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 381mg sodium, CarbohydrateContent 50g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

PINEAPPLE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pineapple Cake Recipe: How to Make It - Taste of Home image

"I often prepare this moist golden cake at Easter, but it's wonderful just about any time of year," relates Linda Sakal of Biloxi, Mississippi. Pineapple frosting provides the fast finishing touch.

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1 package yellow cake mix (regular size)
1 can (11 ounces) mandarin oranges, drained
1 can (20 ounces) unsweetened crushed pineapple, drained
1 package (3.4 ounces) instant vanilla pudding mix
1 package (12 ounces) frozen whipped topping, thawed

Steps:

Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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EASY PINEAPPLE CAKE | JUST A PINCH RECIPES

Members Choice!!! Super easy to make with simple ingredients, this pineapple cake is going to become a go-to dessert. The cake is super moist and has a tropical feel with the pineapple. The trick is putting the cream cheese icing on the cake while it is warm. The icing then seeps into the cake and is the perfect sweet complement. We sprinkled the optional pecans and loved the crunch it adds. Garnishing each piece of the cake with coconut is wonderful... add as little or as much as you like. That this to a potluck and watch it disappear.
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PINEAPPLE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

"I often prepare this moist golden cake at Easter, but it's wonderful just about any time of year," relates Linda Sakal of Biloxi, Mississippi. Pineapple frosting provides the fast finishing touch.
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Desserts
Calories per serving

Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.

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LEMON SPONGE PIE WITH PINEAPPLE RECIPE: HOW TO MAK…

This lemon sponge pie is a home-style delight featuring a fluffy sponge layer on top and a smooth custard on the bottom. The pairing of tangy pineapple and lemon is so refreshing after a big dinner. —Lola Beeler, Chillicothe, Ohio
From tasteofhome.com
Total Time 60 minutes
Category Desserts
Calories 343 calories per serving

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Combine flour and 1/2 teaspoon salt; set aside., In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in the milk, lemon juice and zest. Add dry ingredients; mix well. Stir in pineapple., Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie crust., Bake 10 minutes; reduce oven temperature to 325°. Bake until top is puffed and lightly browned, 25-30 minutes longer. Cool on a wire rack. If desired, garnish with pineapple, cherries and whipped topping. Refrigerate leftovers.

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