Pineapple & Cherry Nut Mini Loaves
- Source
- Kraft recipe card
- Serves
- 30 servings or 5 loaves, 6 servings each
- Prep
- 15 min
- Cook
- 40 min
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. PHILADELPHIA Cream Cheese, softened
- 1 Tbsp. milk
- 1/2 cup powdered sugar
- 10 fresh mint leaves
Steps
- HEAT oven to 350°F.
- RESERVE 5 cherry halves. Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup. Beat cake mix, dry pudding mix, eggs, oil and juice in large bowl with mixer until blended. Add pineapple, remaining cherries and nuts; mix just until blended.
- POUR into 5 foil mini loaf pans sprayed with cooking spray.
- BAKE 40 min. or until toothpick inserted in centers comes out clean. Cool completely.
- BEAT cream cheese, milk and powdered sugar in small bowl with mixer until blended; drizzle over loaves. Garnish with mint and reserved cherry halves.
Notes
kraft kitchens tips - HOW TO STORE: Wrap cooled unglazed loaves tightly. Store up to 3 days at room temperature, or up to 3 months in freezer.
Variation noted on card (HUMMINGBIRD MINI LOAVES): Prepare as directed, substituting 1 cup mashed fully ripe bananas (about 3) for the cherries and adding 1 tsp. ground cinnamon to the cake batter before pouring into the prepared pans.
Nutritional info per serving: Calories 160, Total fat 7g, Saturated fat 1.5g, Cholesterol 30mg, Sodium 180mg, Carbohydrate 24g, Dietary fiber 1g, Sugars 18g, Protein 2g.