2 cans (15 ounces) apricot halves, drained
1 can (29 ounces) pear halves, drained
1 can (29 ounces) peach halves, drained
1 can (20 ounces) pineapple chunks, drained
3/4 cup golden raisins
1/4 cup butter
1/2 cup packed brown sugar
1 teaspoon curry powder
In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through. Yield: 10-12 servings.
For the Cake:
1 box butter cake mix, plus ingredients to make cake
1 14-ounce can sweetened condensed milk
1 15-ounce can cream of coconut (NOT coconut milk) – this can usually be found in the drinks/mixers aisle of your local grocery store
1 15.25-ounce can crushed pineapple, drained and juice reserved
For the Topping:
2 cups heavy whipping cream
2 to 4 tablespoons powdered sugar (sweeten to your preference)
1 teaspoon coconut extract
shredded coconut and maraschino cherries, to garnish if desired
Prepare and bake cake in a 9×13 pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth.
Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that’s okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight.
To make the topping:
Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries.
Keep cake covered in refrigerator for up to 3 days.
1 box yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup water
1/3 cup vegetable oil
2 teaspoons rum extract
1 container Betty Crocker™ Whipped white frosting
1/4 cup flaked coconut, toasted
Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13×9-inch pan.
In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13×9 in pan.
Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13×9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.
2 cups diced fresh pineapple
1 cup diced red pepper
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
3 tablespoons finely chopped jalapeno pepper, stemmed and seeded
1 clove garlic, minced
Juice of 1 large lime
Salt, to taste
In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled.