Tropical Sunshine Recipes

TROPICAL SUNSHINE SMOOTHIE

Steps:

• Blend banana, orange juice, mango, pineapple, coconut water, lime juice, mint in a blender until smooth.

TROPICAL SUNSHINE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 13 x 9-inch baking pan.
• Combine cake mix, evaporated milk and eggs in large mixing bowl.
• Beat on low speed for 2 minutes.
• Stir in 1 cup pineapple.
• Pour batter into prepared baking pan.
• Sprinkle with almonds Bake for 30- 35 minutes or until wooden pick inserted into center comes out clean.
• Cool in pan or wire rack for 15 minutes.
• Combine sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
• Spread over warm cake, sprinkle with coconut and remaining pineapple.
• Cool completely before serving.
• Top with whipped cream if desired.

TROPICAL SUNSHINE CAKE

Steps:

• Preheat oven to 350°F
• Grease 13 x 9-inch baking pan.
• Combine cake mix, evaporated milk and eggs in large mixer bowl.
• Beat on low speed for 2 minutes.
• Stir in 1 cup pineapple.
• Pour batter into prepared baking pan.
• BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan on wire rack for 15 minutes.
• COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
• Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.
• Top with whipped cream, if desired.

TROPICAL SUNSHINE FLATCAKES WITH ORANGE CREAM

Steps:

• Heat oven to 400 degrees F. Generously brush 1 tablespoon oil on 1 large cookie sheet or 2 small cookie sheets.
• Cut waxed paper or cooking parchment paper into 16 (6-inch square) sheets. Sprinkle about 1 1/2 teaspoons pecans on 1 sheet of parchment. Place 1 orange roll on pecans; sprinkle 1 1/2 teaspoons pecans on top of roll. Top with another waxed paper square. Using rolling pin, roll evenly until orange roll is 4 1/2 inches in diameter; remove waxed paper. Place roll on cookie sheet. Repeat with remaining rolls, placing 1 inch apart on cookie sheet. Set icing aside.
• Bake 8 to 10 minutes or until golden brown.
• Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add bananas, lime juice and pineapple; cook 1 minute, stirring frequently. Reduce heat to medium-low. Gently stir in pineapple topping; cook 3 to 4 minutes, stirring occasionally, until warmed. Gently stir in orange segments.
• In medium bowl, beat whipping cream and icing with electric mixer on high speed until soft peaks form. To serve, top flatcakes with warm pineapple topping and orange cream.
• High altitude (3500-6500 ft): No change.
• (r)CRISCO is a trademark of The J.M. Smucker Company
• Fisher is a registered trademark of John B. Sanfilippo and Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A.
• (r)Land O' Lakes is a registered trademark of Land O' Lakes, Inc.
• (r)/(tm) Smucker's, Smucker's Squeeze and Smucker's Sundae Syrups are trademarks of The J.M. Smucker Company

TROPICAL SUNSHINE SMOOTHIE

Steps:

• Combine all ingredients in a blender and blend until smooth.
• Taste and adjust if necessary. Add agave nectar if needed. Makes 2 servings.

TROPICAL SUNSET COCKTAIL

Steps:

• Pour orange juice, pineapple juice, vodka, lemon-lime beverage, and cherry juice into a large pitcher, in that order. Mix gently.
• Serve over ice, dropping a maraschino cherry or two into each glass.

TROPICAL SUNRISE (VIRGIN AND ALCOHOLIC)

Steps:

• Pour juice in a mixer.
• Then squeeze lemon juice.
• Add dash of grenadine, mix well, then add ice with fruit garnish or mint sprig in a goblet.