HTY PINEAPPLE SHORTCAKE RECIPES

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PINEAPPLE RUMCHATA SHORTCAKES RECIPE: HOW TO MAKE IT



Pineapple RumChata Shortcakes Recipe: How to Make It image

This deliciously different dessert is made in the slow cooker instead of in the oven. When done, add final touches to the cooled pineapple shortcake jars and serve. —Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 50 minutes

Prep Time 20 minutes

Cook Time 01 hours 30 minutes

Yield 6 cakes

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 large egg, room temperature
3/4 cup sour cream
3 tablespoons RumChata liqueur
TOPPING:
1-1/2 cups fresh pineapple, cut into 1/2-inch pieces
3 tablespoons sugar, divided
1 to 2 tablespoons RumChata liqueur
1 teaspoon grated lime zest
1/2 cup heavy whipping cream
1 medium lime, thinly sliced, optional

Steps:

  • In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, sour cream and RumChata. Add to flour mixture; stir just until moistened., Spoon mixture into 6 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Place jars in a 6- or 7-qt. oval slow cooker; add enough hot water to reach halfway up the jars, about 5 cups. Cook, covered, on high 1-1/2 to 2 hours or until a toothpick inserted in center of shortcake comes out clean., Meanwhile, combine pineapple, 2 tablespoons sugar, RumChata and lime zest. Refrigerate, covered, at least 1 hour. Remove jars from slow cooker to wire racks to cool completely. In a large bowl, beat cream until it begins to thicken. Add remaining 1 tablespoon sugar; beat until soft peaks form., Top shortcakes with pineapple mixture, whipped cream and, if desired, lime slices.

Nutrition Facts : Calories 463 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 442mg sodium, CarbohydrateContent 47g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

EASY PINEAPPLE “SHORTCAKE” RECIPE BY CATHERINE - COOKEATSHARE



Easy Pineapple “Shortcake” Recipe by Catherine - CookEatShare image

Provided by Catherine Pappas

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Number Of Ingredients 22

For the Pineapple:
2 ½ cups fresh pineapple
½ cup brown sugar
2 tbs. butter – diced
½ tsp. cinnamon
1 tsp. Vanilla
For the Dough:
½ cup sugar
1 ½ cups flour
2 tbs. butter - diced
Pinch of salt
½ cup brown sugar
½ cup milk – plus a tsp. vinegar
For the Crumb Topping:
½ cup brown sugar
2 tbs. butter – diced
3 tbs. sugar

Steps:

  • Preheat Oven 350 degrees: Butter a tart pan or pie plate. Combine the pineapple, brown sugar, butter, cinnamon and vanilla in a bowl and mix. Set aside while preparing the dough. Combine the milk with the vinegar and let sit while mixing the other ingredients for the dough. In a medium size bowl, combine the sugar, flour, butter, salt and brown sugar. Slowly, add the sour milk, stirring the mixture while adding the milk. Work the mixture into a dough; which will be sticky. Place the pineapple mixture at the bottom of the prepared pan. Place the dough on top of the pineapples. It will not fit perfectly and will be placed more in chunks. Place the ingredients for the crumb in a small bowl. Work the butter in the mixture with your fingers until small crumbs form. Cover the top of the tart with the crumb. Bake 30-35 minutes. Serve plain or with ice cream or whipped cream.

Nutrition Facts : ServingSize 269 g, Calories 819, FatContent 18.79 g, TransFatContent 0.0 g, SaturatedFatContent 11.59 g, CholesterolContent 49 g, SodiumContent 198 g, CarbohydrateContent 159.82 g, FiberContent 2.2 g, SugarContent 121.52 g, ProteinContent 6.4 g

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From chelsea.co.nz
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