With Easter Sunday quickly approaching, we thought it would be fun to ask a few members of our LifeWay Women team to share their favorite Easter recipes.
Pineapple Cheese Casserole
2 (15 ounce) cans pineapple chunks, drained
1 cup white sugar
3/4 cup all-purpose flour
2 cups shredded sharp Cheddar cheese
25 buttery round crackers, crumbled
1/2 cup melted butter
Spread pineapple in the bottom of a two-quart casserole dish. Mix the sugar, flour, and cheese together and pour over pineapple. Sprinkle crumbled crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.
Easter Coconut Cold Cake
1 box Yellow Cake Mix (make as instructed on box)
Ingredients requested on the box [oil, eggs, water]
1 pint of whipping cream whipped (with spoons of sugar to the sweetness of your liking) OR 1 large carton of whipped topping (cool whip)
1 can of sweetened condensed milk
1 can of cream of coconut (Not coconut milk. It’s usually found in the section with the grenadine and cocktail ingredients in the grocery)
2 cups (or less) of flaked sweetened coconut
Make yellow cake as directed on box. After the cake cools for a few minutes, poke holes in it with the end of a wooden spoon (or something similar). Mix together condensed milk and cream of coconut in a batter bowl or large liquid measuring cup, then pour evenly over the cake. Top with whipped cream. Sprinkle with coconut. Refrigerate for at least 3 hours, then serve. Keep refrigerated before and after serving.
To color coconut, put it in a ziplock bag along with a few drops of green food coloring and a few drops of water – then mush around with your hands until fully incorporated.
[If you are making it a few days ahead and using real whipped cream, I suggest you cover the cake without the cream, so it doesn’t run the chance of liquifying, and simply frost the cake with the whip and top with coconut on the day you are serving.]
For pictures and more great information about this recipe, go here.
Key Lime Cake
1 1/3 c. sugar
2 c. all purpose flour
2/3 t. salt
1 t. baking powder
½ t. baking soda
1 – 3 oz. box lime jello
1 1/3 c. oil
¾ c. orange juice
½ t. vanilla extract
1 t. lemon extract
½ c. key lime juice (not just lime)
1 c. powdered sugar
1 stick butter
8 oz. cream cheese
½ t. lemon extract
½ t. vanilla extract
1 box powdered sugar
Preheat oven to 350. Grease and flour 2 – 9” pans. Sift dry ingredients together and set aside. Mix wet ingredients. Slowly add dry ingredients. Beat 2 minutes. Mixture will be thin. Pour into pans. Bake for 30-35 min. While cake is warm, poke holes in cake and drizzle with key lime juice mixture. Let cool completely. Remove from pans and frost.