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Tuesday, 23 August 2016

Pineapple plus a packet

 
Thanks for the link to this gif Robyn! Makes me feeling a tad queasy I must admit!
 
 
Thanks for the link to the recipe Pauline!
 
Mini Pineapple Upside Down Cakes Are A Fun Twist On A Traditional Dessert
 

“It's easy to bake up these individual-sized pineapple upside down cakes with just a muffin tin and a few key ingredients. The sweet combo of pineapple and cherry makes for a cake topping that is not too overpowering and has just the right amount of tasty.

 
These mini portions are the perfect amount of food for your guests at your next party - they'll be impressed by the pretty imprint the caramelized fruit will make, and who can resist a little ice cream to top it off? Serve these up and they'll be gone in minutes!”
 
Ingredients: 470g canned pineapple; 1 box yellow cake mix; 1/2 cup vegetable oil; 3 eggs; 1/3 cup melted butter; 2/3 cup brown sugar; 24 maraschino cherries
 
Directions:
Preheat oven to 180°C. 
If using pineapple rings, cut them into quarters.
Spray muffin pan with non-stick spray.
Combine cake mix, oil, eggs and pineapple juice in a bowl and beat on low until incorporated.
In another bowl combine melted butter and brown sugar and stir until blended.
Spoon 2 teaspoons of butter mixture into each cup.
Place pineapple pieces in a circle around bottom with cherry in center.
Fill each cup 2/3 full with batter.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Allow to cool in pan for 5 minutes.
Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes. Enjoy!
 
 
http://allrecipes.com/recipe/8281/pineapple-angel-food-cake-i/

Pineapple Angel Food Cake

24 servings;  127 cals

Ingredients:
1  package angel food cake mix; 1 470g can crushed pineapple with juice; 1 container frozen whipped topping, thawed

Directions: 
1 Preheat oven to 180°C. Spray a 23cm pan with vegetable oil spray. 
2 In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
3 Pour batter into prepared 23cm pan. Bake at 180°C for 25 minutes or until golden brown. Let cool. 
4 Serve with whipped topping

 
As I couldn't find an angel cake packet mix I used a butter cake mix and followed the instructions, just adding in the drained crushed pineapple at the end. I couldn't cut the cake as I made it for the Bandon Grove Hall stall at the Dungog Election Markets. But hey, it's got to be delicious, it has pineapple in it!

Thanks for the link to the recipe Annie!



Annie has sent these photos from Honolulu, good to see you on pineapple alert, thanks !!! Anne

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