CUBAN PINEAPPLE CAKE RECIPES

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CHERRY PINEAPPLE CABANA DUMP CAKE | ALLRECIPES



Cherry Pineapple Cabana Dump Cake | Allrecipes image

Shredded coconut and macadamia nuts give this surprisingly simple cherry pineapple cake a delicious island flavor.

Provided by Lucky Leaf Fruit Filling

Categories     Trusted Brands: Recipes and Tips    Lucky Leaf®

Total Time 50 minutes

Yield 12 servings

Number Of Ingredients 6

1 (20 ounce) can crushed pineapple
1 (21 ounce) can LUCKY LEAF® Regular or Premium Cherry Fruit Filling
1 (18.25 ounce) package yellow cake mix
1 cup melted butter or margarine
1 (7 ounce) package shredded coconut*
1 cup chopped macadamia nuts**

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly grease a 13x9-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then LUCKY LEAF Cherry Fruit Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.
  • Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.
  • Bake for 50 to 60 minutes or until brown on top and bubbly.
  • Let cool 30 minutes. Serve warm or cooled.

Nutrition Facts : Calories 556.9 calories, CarbohydrateContent 63.8 g, CholesterolContent 41.5 mg, FatContent 33.4 g, FiberContent 4 g, ProteinContent 3.6 g, SaturatedFatContent 16.1 g, SodiumContent 468.7 mg, SugarContent 38.9 g

CUBAN PORK WITH PINEAPPLE RECIPE | MYRECIPES



Cuban Pork with Pineapple Recipe | MyRecipes image

While the pork, pineapple, and onion marinate, cook rice and heat canned black beans to serve alongside. (Or, for more intense flavor, marinate the pork the night before.) Serve this cuban dish with coleslaw dressed with a white wine vinaigrette spiked with cumin seeds, chopped fresh cilantro, and minced garlic.

Provided by MyRecipes

Total Time 35 minutes

Yield Makes 4 servings

Number Of Ingredients 13

? cup pineapple juice
¼ cup soy sauce
1 tablespoon firmly packed brown sugar
1 tablespoon vegetable oil
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon hot chile flakes
½ teaspoon dry mustard
4 pork loin rib chops (3/4 in. thick, 6 to 8 oz. each)
12 ounces peeled and cored pineapple
1 red onion (8 oz.)
2 tablespoons chopped fresh mint leaves
Lime wedges

Steps:

  • In a 1-cup glass measure, whisk pineapple juice, soy sauce, brown sugar, oil, ginger, allspice, chile flakes, and dry mustard to blend. Trim fat on pork chops to 1/4 inch; rinse pork and pat dry. Place chops in a 1-gallon zip-lock plastic bag and add all but 1/4 cup juice mixture. Seal bag and turn to coat. Let stand, turning bag occasionally, at least 20 minutes, or chill up to 1 day (see notes).
  • Meanwhile, cut pineapple into 1/2-inch-thick slices. Peel onion and cut crosswise into 1/2-inch-thick slices, discarding ends. Place both in a rimmed dish and drizzle evenly with remaining juice mixture. Let stand about 20 minutes, turning slices once.
  • Lay chops (discard marinade), pineapple, and onion on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until pineapple and onion are browned, 5 to 6 minutes total, and pork is browned on the outside and no longer pink in the center (cut to test), 5 to 7 minutes total.
  • Transfer chops to plates. Garnish with grilled pineapple and onion. Sprinkle with mint; offer lime wedges to squeeze over pork.
  • Wine pairing: Dry Riesling. Try the Trefethen 2003 (Oak Knoll District of Napa Valley; $18), with citrus, apple, and herbal notes.

Nutrition Facts : Calories 378 calories, CarbohydrateContent 22 g, CholesterolContent 96 mg, FatContent 18 g, FiberContent 2.1 g, ProteinContent 32 g, SaturatedFatContent 5.6 g, SodiumContent 859 mg

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