Cream together the butter and sugar. Add egg, cream and pineapple. Line an oblong glass dish with waxed paper. Place a layer of fine graham cracker crumbs about 1/2″ deep on top of waxed paper. Pour pineapple juice and 1/2 of the pineapple mixture over the graham cracker crumbs. Top with chopped walnuts.

Using about 1/2 of remaining ingredients, add a second layer of graham cracker crumbs, pineapple mixture, and nuts. Complete with a third layer using the remaining ingredients.

Cover with a layer of waxed paper and refrigerator for at least 24 hours.

Cut into thick slices and serve with whipped cream.

Recipe makes 8 to 10 servings of Pineapple Refrigerator Cake.

Tags: Pineapple, Refrigerator, Cake, Recipe, Walnuts

Combine condensed milk and lemon juice. Stir until thickened. Add cherries, pineapple, marshmallows and whipped cream. Line a 9″ tube pan with aluminum foil; stand ladyfingers around edge of tube pan. Carefully pour filling into pan so as not to disturb the ladyfingers. Lay additional ladyfingers on top of filling. Refrigerate for 6 hours or overnight. Recipe makes 10 servings of Hawaiian Refrigerator Cake.

Tags: Hawaiian, Refrigerator, Cake, Recipe, Pineapple

Dissolve lemon Jello in hot pineapple juice. Allow to cool to room temperature. Cream egg yolks and sugar together and then add lemon Jello/pineapple mixture. Add rum and lemon juice. In a separate bowl, beat the egg whites until stiff and add whipped cream. Gently fold all ingredients together. Line an 8″ spring form baking pan with ladyfingers. Pour the pineapple/Jello mixture over top of the ladyfingers to fill pan. Cover and refrigerate for 24 hours. Recipe makes 8 servings of Rum Ice Box Cake.

Tags: Rum, Ice, Box, Cake, Recipe, Pineapple, Jello

Combine mint flakes with boiling water; cover and let steep for 7 minutes. Strain water with sieve or cheesecloth; allow to cool. Reserve 1 teaspoon of the softened mint flakes.

Heat oven to 350° F.

Cream butter and sugar in a large mixing bowl until light and fluffy. Combine minted water, reserved mint flakes, pineapple preserves and egg yolks in a small bowl. Blend well. Combine flour, soda and salt. Add flour mixture to creamed butter mixture alternately with the minted water and pineapple mixture. Stir in chopped walnuts.

Beat egg whites until stiff but not dry. Fold into batter. Pour into a lightly greased and floured 9″ x 5″ x 3″ loaf pan. Bake for 1 hour 20 minutes or until a cake tester (or a toothpick) inserted into the center of the Pineapple Mint Cake comes out clean. Remove from oven; let cool in pan for 10 minutes and then turn onto a wire rack.

Serve Pineapple Mint Cake warm or cool with whipped cream. Recipe makes 1 9″ loaf.

Tags: Pineapple, Mint, Cake, Recipe, Walnuts

Drain juice from canned pineapple into small saucepan. Stir in cornstarch until dissolved. Add sugar and butter. Bring to a boil over medium-high heat, stirring constantly until mixture thickens. Remove from heat and stir in rum. Place 1 layer of sponge cake on a heat-proof plate. Spread about 1/3 cup of sauce over topof cake. Stack remaining cake layer on top. Add pineapple cubes to remaining sauce and pour over top of cake. With spatula spread excess sauce over sides of cake. Press almonds on sides and sprinkle coconut on top of cake. Wipe edge of plate clean with a damp paper towel. Place cake under broiler for two to three minutes, watching carefully, until coconut is toasted. Makes six servings.

Tags: Toasted, Pineapple, Cake, Recipe, Dessert

Prepare cake mix according to package directions. Pour into greased and floured 8×8x2″ baking pan. Bake in a 350° F oven for 30 to 35 minutes. Combine pineapple, coconut, brown sugar and butter. Spread atop cake. Broil 4 to 5″ from heat for 5 to 7 minutes or until golden. Server warm.

Tags: Pineapple, Cake, Recipe

Cream butter, then cream butter and sugar together. Add egg yolks one at a time alternately with 2 cups flour and baking powder. Beat well after each addition. Use other 2 cups of flour to dredge cherries, pineapple and pecan nuts. Add lemon extract. Gently fold in egg whites, fruits and nuts. Cover and let stand overnight in refrigerator. Pour into a large angel food pan or two loaf pans. Bake slowly three hours at 225° F. Cool. Wrap well and wax paper foil and store in airtight container.

If the finished Texas Pecan Cake seems dry to your tastes use the following sauce poured over the cake while warm:
1 cup orange juice
2 teaspoons orange peel
2 cups sugar

Recipe serves 12 to 15.

Tags: Texas, Pecan, Cake, Recipe, Pineapple, Cherries, Fruit

Cream sugar and butter, add eggs one at a time, adding pineapple, cut up cherries and 2 cups flour. Add flavorings. Mix remaining 2 cups of flour with the cut up dates, chopped walnuts and raisins. Add date, nut, raisin mixture to the batter. Bake at 275° for 2 1/2 hours.

Tags: Paradise, Cake, Recipe, Pineapple

Cream butter and sugar; add one of the eggs, beat five minutes; repeat until the four eggs are used. Add the pineapple and nuts. Then cover bottom of the pan with ladyfingers, flat side down. Spread one half of butter mixture over ladyfingers; add macaroons, then the remainder of butter mixture. Cover the rest of ladyfingers. Let stand in refrigerator 48 hours. Serve with sweet cream, sweetened and flavored to taste.

Tags: Pineapple, Macaroon, Icebox, Cake, Recipe

Beat egg yolks and sugar and one half cup pineapple juice until thick. Remove from heat and add butter, Jell-O, pineapple and rest of juice. Let cool and add nuts. Fold in stiffly beaten egg whites. Roll or grind vanilla wafers until fine. Put a layer of vanilla wafer crumbs in the bottom of a long Pyrex dish, then pineapple mixture. Top with rest of vanilla wafer crumbs. Refrigerate for one to two hours or until chilled. Serve with whipped cream. Recipe makes 8 to 12 servings of Pineapple Icebox Cake.

Tags: Pineapple, Ice, Box, Cake, Recipe