Pineapple Cheese Braid Recipe
Pineapple Cheese Braid Recipe photo by Taste of Home
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Pineapple Cheese Braid Recipe

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Folks are always pleasantly surprised by this bread's pineapple filling. When in a hurry, I'll use canned pie filling.—Shirley Kensinger, Roaring Spring, Pennsylvania
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min. + cooling
MAKES:26 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min. + cooling
MAKES: 26 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 5 tablespoons sugar
  • 2 eggs
  • 1/4 teaspoon salt
  • 4-1/4 to 4-1/2 cups all-purpose flour
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • ICING (optional):
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons milk

Nutritional Facts

1 slice: 185 calories, 7g fat (4g saturated fat), 35mg cholesterol, 90mg sodium, 27g carbohydrate (10g sugars, 1g fiber), 3g protein .


  1. In a large bowl, dissolve yeast in water. Add butter, sugar, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. For pineapple filling, combine the pineapple filling ingredients in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium. Cook and stir until thickened. Cool. In a bowl, combine cream cheese filling ingredients; mix well.
  4. Punch dough down. Divide dough in half. On a floured surface, roll each portion into a 15-in. x 9-in. rectangle. Place on greased baking sheets. Spread the cream cheese filling lengthwise down center third of each rectangle. Spread the pineapple filling on top.
  5. On each long side, cut 1-in. wide strips 3 in. into center. Starting at one end, fold alternately strips at an angle across filling. Seal ends. Cover and let rise for 20 minutes.
  6. Bake at 350° for 25-30 minutes or until golden brown. Cool. If desired, combine icing ingredients and drizzle over braids. Store in refrigerator. Yield: 2 loaves.
Originally published as Pineapple Cheese Braid in Country Woman March/April 1998, p29

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Mrs. Peters 46120
Reviewed Aug. 28, 2010

"I make this Braid with Blueberry Pie filling and we Love it! Its hard to stop eating!"

ruthsblack 52121
Reviewed Feb. 24, 2010


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