Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
‘Luscious Pineapple Pudding Cake’
• Yellow cake mix and the ingredients to make it
• 1 large can crushed pineapple
• 1 1/2 cups sugar
• 1 large box instant vanilla pudding mix and milk needed to make it
• 1 cup coconut
• Whipped topping
• 1 1/2 cups chopped pecans
• 1 small jar maraschino cherries, drained and chopped
Make the cake according to the directions on the box.
Spread the batter into a 9-by-13-inch pan. Bake according to the directions on the box. While the cake bakes, make the pineapple sauce by cooking the can of pineapple with the sugar. Cook until it has thickened. When the cake is done, pour the pineapple mixture over the hot cake. Let the cake cool. Meanwhile, mix up the vanilla pudding according to the directions on the box. Put the pudding in the refrigerator to thicken. When the cake has completely cooled, spread the pudding over the pineapple. Follow with a thick layer of whipped topping.
Sprinkle chopped pecans and maraschino cherries on top. Refrigerate.
Last night, I made Stacy Gray’s “Mexican Meat Loaf.”
It has a delicious taste and is moist. I used an 8-by-10-inch pan so the meat loaf servings were smaller, but the pan worked great.
I wondered if all the liquid from the can of soup would make the meat loaf “runny,” so I poured off a tiny bit, but the meat mixture retained its shape during baking.
This is a quick and tasty dish. If you’re a ketchup lover, you could put it on your serving of meat loaf during dinner.
I have plans to try Stacy’s “Meat Muffin” recipe after Easter, to use up leftover ham.
Both of Stacy’s recipes were featured in last week’s column. Thanks, Stacy.
Next week, we’ll be making plans for Easter dinner. I always try to make a fancy dessert to serve with our meal. This week’s cake recipe is an example.
To make “Luscious Pineapple Pudding Cake,” you’ll need: a yellow cake mix and the ingredients listed on the box for making the cake, 1 large can of crushed pineapple, 1 1/2 cups sugar, 1 large package of instant vanilla pudding and the milk needed to make it, 1 cup coconut, whipped topping, 1 1/2 cups chopped pecans, and a small jar maraschino cherries.
Preheat the oven as directed in the cake mix directions. You’ll need a 9-by-13-inch pan.
Mix up the yellow cake and bake according to the directions on the box. While the cake bakes, make the following sauce.
Cook the large can of pineapple with the 1 1/2 cups of sugar until thick. When the cake is done, pour the pineapple over the hot cake.
Let it cool.
While the cake cools, mix up the instant vanilla pudding, following the directions on the package.
Let the pudding chill until it has thickened and the cake is cool. Then spread the pudding over the pineapple mixture.
Sprinkle coconut over that, followed by a thick layer of whipped topping. Sprinkle chopped pecans on top of that. Then drain a small jar of maraschino cherries and chop them up. Sprinkle them on top with the pecans.
Refrigerate the cake until it’s time to serve.
Sometimes I leave the whipped topping, pecans and cherries until I’m ready to serve the cake. This is a rich cake.
A year or so ago, I featured a recipe for “Pig-licking Cake.” This recipe is similar to that one, except that “Pig-licking Cake” had mandarin oranges and pineapple in its ingredients.
This week’s recipe has been in my file for years. I’m not sure of its origin.
If you have a recipe you’d like to share, call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626.