Mom's Pineapple Upsidedown Cake

This is the Pineapple Upsidedown Cake my Mom used to make when we were kids!!!! so good!!!! found this here http://www.bettycrocker.com/recipes/quick-pineapple-upside-down-cake/63e6819a-dc74-456d-8de6-bf4377fb33da#?st=6&term=bisquick&ps=9&pi=9&fv=AND(HasGridViewImage%3ATrue)
1/4 cup butter or margarine
3/4 cup packed brown sugar
1 can (8 oz) pineapple slices, drained, cut in half
2 tablespoons chopped pecans, if desired (I don't use nuts) Maraschino cherries, if desired
1 1/2 cups Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk or water (I use milk)
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg

1.Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
2.In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3.Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered. Makes 8 servings

Pineapple and Cheese Casserole

Pineapple and Cheese Casserole


Drain 2 20oz. cans of chunk pineapple reserving the juice
Place pineapple in a bowl add half the reserved juice
Add 2 cups of grated sharp cheddar cheese and mix together.
In seperate bowl mix 1 cup sugar and 6 Tbsp. Self rising four. Add to pineapple and mix
Place in a 2 qt. casserole dish.
Top with 1 1/2 cups of crushed Ritz
Melt 1 stick of butter and pour over casserole
Cook for 30 min. in a preheated oven at 350*

Pineapple Cherry Glory Pie

Shortbread Crust
1 1/2 cups flour
2 tbsp. sugar
3/4 cup butter or hard margarine
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Filling
19 oz. can crushed pineapple (with juice)
2/3 cup sugar
1 tsp. lemon juice
3 tbsp. corn starch
1/3 cup chopped maraschino cherries
3 tbsp. maraschino cherry juice
1 tsp. almond extract
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Meringue
3 large egg whites, room temperature
1/4 tsp. cream of tartar
1/4 cup granulated sugar
1 tsp. vanilla extract
2 tbsp. medium unsweetened coconut

How to make it

Shortbread Crust:
Combine flour and sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Press firmly in bottom and up side of 9 " pie plate. Bake in 350 F oven for about 15 minutes until golden. Cool.
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Filling:
Stir first 4 ingredients in small saucepan until cornstarch is dissolved. Heat and stir on medium until boiling and thickened. Remove from heat. Stir in next 3 ingredients. Pour into crust.
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Meringue:
Beat egg whites and cream of tartar until soft peaks form. Add sugar, 1 tbsp. at a time, beating constantly until stiff peaks form and sugar is dissolved. Add vanilla. Stir. Spoon over filling. Spread evenly to edge of pastry. Sprinkle with coconut. Bake in 350 F oven for 10 to 12 minutes until golden. Cool.

Pineapple Bliss Cupcakes

Can't wait to make these
Go here to find more recipes like this!!  skinnytaste.com


 These low fat cupcakes are moist and delicious and you won't believe how easy they are to make. All it takes is a box of yellow cake mix and a can of crushed pineapple; no eggs, no oil or butter needed!!





1 box yellow cake mix
1 - 20 oz. can crushed pineapple, untrained

Mix together with mixer and bake according to cake mix box instructions. When cool, frost with the following:

Pineapple Fluff Cream Cheese Frosting

8 oz Philadelphia 1/3 less fat cream cheese
20 oz can pineapple in pineapple juice, completely drained of any liquid
3/4 cup marshmallow fluff

Combine all ingredients.

Calories: 140, Fat 2.8, Sugar 16.4, Points 3, Points+ 4