Pineapple Upside Down Banana Pancakes

Needs some Tweaking
Ingredients:

• 3  Ripe Bananas
• 2-¼ cups Vanilla Almond Or Soy Milk
• 1-½ cup Whole Grain Flour (such As Wheat Or Oat)
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• 1  Small Pineapple
• A Little Canola Oil

Directions:

1. Mash bananas with a fork—you should have 1 ½ cups. Process the banana in food processor with about ½ cup of milk until smooth. Blend in remaining milk. Whisk together the flour, baking powder and salt. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.
2. Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes.
3. Turn pineapple slices over. Immediately pour ¼ cup batter into the center of each pineapple slice, allowing batter to spill over and form a circle around the outside of the pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice. Cook for 2 to 3 minutes, until lightly browned.
4. Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.

http://tastykitchen.com/blog/2013/05/pineapple-upside-down-banana-pancakes/

Pineapple Pound Cake

Ingredients:

• 1 cup butter
• ½ cup shortening
• 2¾ cups sugar
• 6 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ cup milk
• ¾ cup crushed pineapple, drained
• 1 teaspoon vanilla

Directions:

Cream together butter, shortening, and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder. Add flour mixture alternately with milk. Add pineapple and vanilla. Mix well. Pour into a 10-inch, greased, floured tube pan. Bake at 325°, checking after 1 hour and 10 minutes. Cake is done when it begins to pull away from the pan and turns golden brown. Turn out immediately, add warm topping, and cover. The cake is better after it sits for a couple of days.

Topping:

• 1½ cups powdered sugar
• 1 cup crushed pineapple, undrained
• ¼ cup butter

Combine ingredients, heat, and pour over warm cake.

http://www.ourstate.com/pineapple-pound-cake/

Pineapple Up-Side Down Cake

SERVES 12

• 1/2 cup butter, melted
• 1 cup packed dark brown sugar
• 1 (20 ounce) can sliced pineapple
• 6-8 maraschino cherries, cut in half lengthwise
• 1 (18 ounce) package Duncan Hines Supreme pineapple cake mix
• 1 (5 ounce) box vanilla instant pudding mix
• 1 cup pineapple juice (use the juice from the canned pineapple w/ a little water added)
• 1/2 cup canola or veg oil
• 4 large eggs

1. Preheat oven to 325 degrees Fahrenheit.
2. Pour butter in a 9x13 pan .
3. Sprinkle brown sugar evenly over butter in pan.
4. Drain canned pineapple into a measuring cup.
5. Place pineapple slices evenly in pan, covering the bottom of pan.
6. Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
7. Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
8. Beat on medium speed for 2 minutes.
9. Pour batter into pan.
10. Bake for 45 to 55 minutes, or until a toothpick comes out clean.
11. Cool 5 minutes , run a knife around the edges of the cake, and turn cake out onto a serving platter, pineapple side up.

 

 

http://cravingcomfort.blogspot.com/2009/05/best-pineapple-up-side-down-cake.html 

Pineapple No Bake Cheesecake

Yield: 4-6 servings

Prep Time: 15 minutes

Ingredients:

For the Crust

3/4 cup graham cracker crumbs
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted

For the Filling

1 (8 ounce) package cream cheese, softened
3 tablespoons granulated sugar (see note below)
12 ounces fresh pineapple, pureed
1/2 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

whipped topping, optional
fresh pineapple, optional

Directions:

1. In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in pineapple and vanilla and mix to combine, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until well combined.
3. Evenly pipe or spoon the filling into prepared individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving.
4. If desired, garnish with additional whipped topping and fresh pineapple.

http://www.mybakingaddiction.com/quick-and-easy-recipes-for-summer-entertaining/