Name: Pineapple & Cherry Nut Mini Loaves
Yield: 4 servings
Ingredients: 1 cup drained maraschino cherries, halved, divided; 1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained; 1 pkg. (2-layer size) yellow cake mix; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 4 eggs; 1/4 cup oil; 1/2 cup chopped PLANTERS Pecans; 2 oz. (1/4 of 8-oz.pkg.) PHILADELPHIA Cream Cheese, softened; 1 Tbsp. milk; 1/2 cup powdered sugar; 10 fresh mint leaves

Servings: 4 persons

1 cup drained maraschino cherries, halved, divided
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 eggs
1/4 cup oil
1/2 cup chopped PLANTERS Pecans
2 oz. (1/4 of 8-oz.pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1/2 cup powdered sugar
10 fresh mint leaves

1
Heat oven to 350 degrees F.
2
Reserve 5 cherry halves.
3
Drain pineapple, reserving juice.
4
Add enough water to reserved juice to measure 1 cup.
5
Beat cake mix, dry pudding mix, eggs, oil and pineapple juice in large bowl with mixer until blended.
6
Add pineapple, nuts and remaining cherries; mix just until blended.
7
Pour into 5 foil mini loaf pans sprayed with cooking spray.
8
Bake 40 min.
9
or until toothpick inserted in centers comes out clean.
10
Cool completely.
11
Beat cream cheese, milk and powdered sugar in small bowl with mixer until blended; drizzle over loaves.
12
Garnish with mint and reserved cherry halves.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pineapple & Cherry Nut Mini Loaves

How did you like this recipe?