Pineapple & Cherry Nut Mini Loaves
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 ⓘ
Instructions
- Heat oven to 350 degrees 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 pineapple juice in large bowl with mixer until blended.
- Add pineapple, nuts and remaining cherries; 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.
Nutrition & Diet Analysis (per serving)
909
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).