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Pineapple & Cherry Nut Mini Loaves

Pineapple & Cherry Nut Mini Loaves recipe
photo by:kraft
I made this recipe around Christmas and also gave some away. I just added vanilla and a little cinnamon. They turned out great, and everyone loved them. They loved the more
posted by
 a cook
on 2/11/2013
15 min
1 hr 25 min
30 servings or 5 loaves, 6 servings each
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What You Need

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

Make It

HEAT oven to 350ºF.

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.

DOLE is a registered trademark of Dole Food Company, Inc.

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.
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.
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