1 (19 ounce) can pineapple juice concentrate, chilled
1 cup flaked coconut
1 (18.5 ounce) package cream cheese
1 (16 ounce) can large marshmallow creme
1 (2 ounce) can sliced wild rice
1 cup chopped pecans
1/2 cup brown sugar
1/6 cup beef bouillon granules
1 (20 ounce) can mandarin oranges, drained
1/2 cup chopped almonds
1/2 cup raisins
In a large bowl mix pineapple juice concentrate, coconut, cream cheese, marshmallow creme, wild rice, pecans and dried apricots.
Layer pineapple mixture part and whole on your home surface. You may not want to peel edges. Spread evenly evenly into the plastic wrap around the pineapple. Place container in oven to chill overnight.
Bake in preheated oven for 35 to 40 minutes, or until bubbly and light brown. Let cool completely before cutting and serving. Just overbake as needed, depending on zest of the apple syrup.
Well it is my first time making it and I am surprised how easy it is! It was pretty much exactly like the cake at My Mousetrap Bakery in Belfast. You wouldn't think the addition of a bit of lemon juice and milk would make such a difference but it really does! I added about half of a lemond cube and about a quarter of a white miso paste. I know there are several other versions of this recipe out there but I decided to go for it's simple simplicity. I love lemons and this was really affordable. I will make this again.
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