Best Peach And Pineapple Dessert Recipes

PEACH PINEAPPLE COBBLER

Peach Pineapple Cobbler image

This is a quick, easy dessert that is great any time of year. It's even better when served with vanilla ice cream! I keep the ingredients on hand in case I need to make something at the last minute. Preparation note: You MUST use self-rising flour in this recipe! If you don't, the cobbler will not turn out right--trust me.

Provided by Mimiloves2cook

Categories Dessert

Time 1h10m

Yield 1 cobbler, 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup margarine, melted in 9x13 pan
20 ounces crushed pineapple in juice (do not drain)
29 ounces sliced peaches in light syrup (do not drain)
1 cup self-rising flour
1 cup white sugar
3/4 cup milk
1 tablespoon vanilla extract

Steps:

Preheat oven to 350. Place margarine or butter in pan and place pan in oven to melt margarine while you prepare the batter.
Stir batter ingredients together until well-blended. Batter will be very thin.
Remove pan from oven. Pour fruit with juice/syrup over margarine and stir together.
Pour batter over fruit mixture, distributing evenly.
Bake at 350 for 1 hour or until crust is golden brown. Sprinkle with sugar if desired.

Nutrition Facts : Calories 296.7, Fat 9.9, SaturatedFat 2, Cholesterol 2.6, Sodium 278.9, Carbohydrate 51.3, Fiber 1.9, Sugar 39.3, Protein 2.5

PEACH AND PINEAPPLE DESSERT

Peach and Pineapple dessert image

This is a quick and delicious dessert, put a scoop of icecream on the side and nothin` but yumminess

Provided by Kim Kelemen

Categories Other Desserts

Time 1h10m

Number Of Ingredients 5

Ingredients

1 1 pound can crushed pineapple in own juice
1 bag frozen peaches
1 white cake mix
1/4 c brown sugar
1 stick butter, melted

Steps:

1. preheat oven to 350 degrees
2. lightly grease a 13x9 baking dish add pineapple with juice and spread across bottom of pan, layer frozen peaches on top of pineapple, layer cake mix on top of peaches
3. sprinkle the brown sugar over the cake mix and drizzle butter over that. bake for 55 minutes. refridgerate after cooled

PEACHY PINEAPPLE UPSIDE-DOWN CAKE

Peachy Pineapple Upside-Down Cake image

For a twist on a traditional dessert, top crushed pineapple with peach halves. Delicious!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 15

Number Of Ingredients 8

Ingredients

1/4 cup butter or margarine
1 cup packed brown sugar
12 to 15 peach halves in heavy syrup (from two 15 1/2-oz cans), drained
12 to 15 maraschino cherries (from 6-oz jar)
1 can (8 oz) crushed pineapple, drained, juice reserved
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup vegetable oil
3 eggs

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove from oven; sprinkle brown sugar evenly over butter. Place peach halves on paper towels to absorb liquid; pat dry. Place maraschino cherry in center of each peach half; place cut side down on brown sugar (cherries will be on bottom). Spoon pineapple around peaches.
Add enough water to reserved pineapple juice to measure 3/4 cup. In large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple; spread as evenly as possible.
Bake 45 to 53 minutes or until toothpick inserted in center of cake comes out clean and top is deep golden brown. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 320, Carbohydrate 54 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 40 g, TransFat 0 g