Pineapple Banana Delight Recipes

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350° Fahrenheit. Spray 3 (8-inch) or 2 (9-inch) cake pans with nonstick spray and line with parchment paper.
• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and sugar. In a large bowl, combine eggs, canola oil, vanilla, bananas, pineapple, and 1 cup walnuts. Add flour mixture and mix by hand until all ingredients are well-combined. Pour batter into prepared pans and bake for 25-30 minutes, until a cake tester comes out clean. Remove from oven and cool in pan on wire racks for 10 minutes. Invert cake layers and remove parchment paper; place on racks to cool completely, right side up.
• In the bowl of a stand mixer, cream the cream cheese, butter, confectioners' sugar, and salt on low setting until combined. Increase speed to medium-high and continue to mix for 4-5 minutes until creamy and light. Add vanilla and mix on high speed an additional minute. Store in refrigerator until ready to use.
• Place 1 cake layer on a cake board or cake serving plate and cover top with frosting; repeat with second and third layers. Spread remaining frosting around the sides of the cake. Finish the top with the remaining walnuts.

PINEAPPLE BANANA DELIGHT

Steps:

• Mix together the butter and the graham crumbs, pack down in a 9x13 pan.
• Bake at 375 for e minutes.
• Cool Mix together 1 cup of butter, icing sugar, and eggs to make the second layer.
• Beat 5 minutes and pour over cooled crust.
• Spread evenly.
• Whip cream as you normally would (add vanilla and sugar) and set aside.
• Slice the bananas and arrange on the second layer.
• Pour drained pineapple on and spread evenly.
• Top with whipped cream.
• Refridgerate for at least 2 hours.

PINEAPPLE, COCONUT, BANANA RUM DELIGHT

Steps:

• Place milk and pineapple chunks in blender and blend to mix the milk into the pineapples. This will have a slight chunky texture.
• Place in a very large bowl or pot with all the rest of the ingredients except for the optional seltzer.
• Mix and pour into 3 gallon freezer ziplock storage bags. Freeze overnight.
• Place into a punch bowl the icy mixture. You can add the optional seltzer if it`s to strong or to sweet for you. I kept it on the side for my guests to have an option to add if they want.

PINEAPPLE DELIGHT

Steps:

• Crust:.
• Combine melted butter and crushed wafers.
• Reserve 2 Tbsp for topping.
• Spread remainder in a 9x9-inch pan.
• Bake in a 350°F oven for 8 minutes.
• Filling:.
• Beat softened butter, icing sugar, and eggs.
• Spread on crumb layer.
• Spread pineapple over top.
• Cover with whipped cream.
• Sprinkle with reserved crumbs.
• Decorate with maraschino cherries.
• Refrigerate until ready to serve.
• Can be made the day ahead or can be frozen.
• Tip: Use egg beater instead of real eggs.
• Try using chopped peaches to replace pineapple.

BANANA DELIGHT

Steps:

• In a small bowl, combine the wafer crumbs, sugar and cinnamon; set aside. , In a large skillet, saute the bananas in butter over medium heat for 1 minute. Sprinkle with crumb mixture; cook for 3 minutes or until heated through. Serve warm over ice cream.

PINEAPPLE DELIGHT

Steps:

• Crust: Mix graham crackers and butter together.
• Press into 9 x 13 inch pan.
• Bake in 250f degree oven for 15 minutes.
• Cool.
• Filling: In a bowl, cream together butter and icing sugar.
• Add eggs and beat well.
• Spread over cooled crust.
• Bake in 350f degree oven for 25 minutes.
• Cool.
• Topping: Beat together whipping cream, vanilla and icing sugar until stiff.
• Fold in pineapple.
• Spread over filling.
• Sprinkle extra graham wafer crumbs on top for a finishing touch.
• Chill.
• Cut into squares and serve.