pineapple

National Pineapple Upside Down Cake Day!

It’s National Pineapple Upside Down Cake Day and I’ve been waiting for any excuse to make these again!  The brown sugar butter glaze caramelizes the top perfectly to make these sweet and luscious Pineapple Upside Down Cupcakes.

Ingredients:

1 box yellow cake mix (I used Betty Crocker’s Extra Moist Yellow Cake and highly recommend it!)

1/2 cup vegetable oil

3 eggs

20 oz. can of sliced pineapple, drained and reserve the juice

1/3 cup butter, melted

2/3 cup packed brown sugar

12 maraschino cherries, cut in half

24 baking cups

Spray the baking cups really well with non-stick cooking spray.

Drain the pineapple slices and set the juice aside.  Cut the pineapple rings into four pieces each.  Cut the maraschino cherries in half.

On low speed for 30 seconds, mix the cake mix, oil, eggs, and pineapple juice.  Continue mixing on medium speed for two minutes.

In a separate bowl, combine the butter and brown sugar.  Put 1 1/2 tsp. of butter mixture into each baking cup.  Add a maraschino cherry in the center (round side down) and then add two pineapple slices on top of the cherry.  Lastly, add 1/4 cup of batter on top of everything.

Bake the cupcakes in the oven at 350 degrees for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Let cool for 5 minutes.  Flip the cupcakes upside down on a cookie sheet lined with parchment paper.  Carefully remove the baking cup liners

Serve warm or at room temperature.  You’re ready for potluck time!

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Hawaiian Pineapple Bars

 

I’m loving these Hawaiian Pineapple Bars!  They are really easy to make and a fun change from the usual bar recipes.  The pineapple gives them a perfectly chewy edge with a soft center.

Tenaiya found this recipe on the Lost American Recipes website and sent it to me.  It originated in a compilation cookbook by the “Maui Extension Homemakers Council.”

Ingredients:

2 cups granulated sugar

1/2 cup butter, melted

4 eggs

20 oz. can crushed pineapple, well drained

1 cup chopped walnuts, optional

1 1/2 cups flour

1 tsp. salt

1 tsp. baking soda

In a mixing bowl, combine the butter and sugar.  Add the eggs and mix well.  In a separate bowl, mix the flour, salt, and baking soda.

Add the flour mixture to the butter/sugar mixture and mix well.   Add the pineapple and optional walnuts and stir until well-combined.

Pour batter into a greased 9 x 11 pan.  Bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.  Let bars cool completely.  Cut into squares and store in an airtight container until potluck time!

Pineapple Upside Down Cupcakes

I was feeling like a non-chocolate potluck dessert (a very rare occasion!) and Pineapple Upside Down Cake sounded really good.  I’ve never made it before and I thought cupcakes would be even better.  (I tend to prefer cupcakes over cakes because the ratio of toppings to cake is much more evenly distributed.)  Found this recipe for Pineapple Upside Down Cupcakes on the Betty Crocker website.  The brown sugar butter glaze caramelizes the tops and the pineapple perfectly to make these cupcakes sweet and luscious!

Ingredients:

1 box yellow cake mix (I used Betty Crocker’s Extra Moist Yellow Cake and highly recommend it!)

1/2 cup vegetable oil

3 eggs

20 oz. can of sliced pineapple, drained and reserve the juice

1/3 cup butter, melted

2/3 cup packed brown sugar

12 maraschino cherries, cut in half

24 baking cups

Spray the baking cups really well with non-stick cooking spray.

Drain the pineapple slices and set the juice aside.  Cut the pineapple rings into four pieces each.  Cut the maraschino cherries in half.

On low speed for 30 seconds, mix the cake mix, oil, eggs, and pineapple juice.  Continue mixing on medium speed for two minutes.

In a separate bowl, combine the butter and brown sugar.  Put 1 1/2 tsp. of butter mixture into each baking cup.  Add a maraschino cherry in the center (round side down) and then add two pineapple slices on top of the cherry.  Lastly, add 1/4 cup of batter on top of everything.

Bake the cupcakes in the oven at 350 degrees for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Let cool for 5 minutes.  Flip the cupcakes upside down on a cookie sheet lined with parchment paper.  Carefully remove the baking cup liners

Serve warm or at room temperature.  You’re ready for potluck time!

Easter Recipes

Deviled Eggs

 

Carrot Cake 6

 

Don’t forget the Carrot Carrot Cake and Deviled Eggs for Easter tomorrow!

Turn those leftover Easter Eggs into impressive and delicious Deviled Eggs.  And you’ll love our Carrot Cake Recipe.  The pineapple makes it extra sweet and moist and the Cream Cheese Frosting is light and delicious!  Click here for both recipes.  Have a great weekend!

Cheese Ball

Cheese Ball2

The cream cheese, pineapple, green bell pepper, and walnuts make an absolutely addicting combination in this cheese ball recipe.

One batch can make three small or two large balls.  However, I highly recommend that you bring two large cheese balls to your potluck.  I recently only brought one to a party and it got ugly.  Lesson learned!  This cheese ball is so good that people will fight over it!

This recipe has been in my family for as long as I can remember and I look forward to making it every year for Thanksgiving (and sometimes Christmas and New Year’s Eve).

Ingredients:

2 – 8 oz. packages of cream cheese, softened

1 – 8 oz. can crushed pineapple, drained

1/4 cup finely chopped green bell pepper

2 T. finely minced white onion (sweet onion is my first choice)

1 tsp. seasoned salt

2 cups chopped walnuts (use 1/2 in recipe and 1/2 for rolling the cheeseballs)

Crackers (Ritz are my favorite with this!)

Combine the cream cheese, pineapple, bell pepper, onion, salt, and 1 cup of the chopped walnuts.  Refrigerate until firm.  Form cheese balls and roll in remaining walnuts.  You can serve right away or put in an airtight container and refrigerator until serving time (keeps for about 3 days).  Then serve with crackers.  Ritz crackers are especially good with this recipe.