PINEAPPLE COOKIES FROM CAKE MIX RECIPES

Steps:

• 1. Preheat the oven to 180ºC/gas 4.
  2. Peel, core and finely chop the pineapple.
  3. Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
  4. Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
  5. Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
  6. Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.

Steps:

• Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
• In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
• Cool cake completely, about 1 hour. Frost with the cream cheese frosting.