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Breads

Pineapple & Cherry Nut Mini Loaves

Pineapple & Cherry Nut Mini Loaves recipe
photo by:kraft
time
prep:
15 min
total:
1 hr 25 min
servings
total:
30 servings or 5 loaves, 6 servings each
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What You Need

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

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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