Pineapple & Cherry Nut Mini Loaves

By ldelmas

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

Details

Servings 30
Preparation time 15mins
Cooking time 85mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.