RECIPE #4806 - TROPICAL DESSERTS - Tuesday, April 10, 2012 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE #4806 - TROPICAL DESSERTS - Tuesday, April 10, 2012

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ANN COX EASTES / KROGER

TROPICAL CUPCAKES

1 (18-oz) pkg butter or yellow cake mix

1 (20-oz) can crushed pineapple with juice

1 (8-oz) Neufchatel cheese, softened

1 (8-oz) can crushed pineapple, drained

1/3 c powdered sugar

1/2 c toasted, shredded coconut

1/4 c toasted pecans, optional

Combine cake mix and 20-ounce can of pineapple with juice in a large mixing bowl.  Beat until combined and pour into 18 muffin tins with cupcake liners.  Bake according to package directions (about 16-18 minutes) in a 350F oven.  Combine Neufchatel cheese, 8-ounces of drained pineapple and powdered sugar; spread on top of cupcakes as frosting.  Sprinkle with toasted coconut and nuts, if desired.  Yield:  18 cupcakes.  

PINEAPPLE CRISP

2 (20-oz) cans crushed pineapple with juice

1/2 -3/4 c shredded, sweetened coconut

1 (18-oz) pkg butter or yellow cake mix

1 c chopped pecans

3/4 c butter, melted 

Assemble ingredients in order in a 9 X 13-inch baking dish or pan.  Bake at 350F for 45 minutes.  Serve warm either plain or topped with ice cream or whipping cream.  Yield:  8-10 servings. 

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