Cake 48: Pina Colada Pineapple Upside Down Cake

Apparently July 10 was National Pina Colada Day. (Apparently there’s a food holiday for everything.) After seeing that list when I was stumped for inspiration, I haven’t been able to get the pina colada idea out of my head. So I thought I’d combine a standard pineapple upside down cake with a pina colada inspiration. I made this cake with the help of my friend Molly and her baby girl, Tatiana! It turned out incredibly moist, flavorful and delicious – and it was crazy easy and fast! I made her take it home with her so hopefully she and her family will comment here and tell you what they think!

Pina Colada Pineapple Upside Down Cake Recipe Ingredients

  • 1/4 cup butter, melted
  • 2/3 cup brown sugar
  • 14-ounce can of pineapple rings
  • 12-ish maraschino cherries
  • 1 1/3 cups flour
  • 1 cup sugar
  • 1/3 cup vegetable shortening
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup pina colada mixer
  • 1 egg
  • 1/4 cup flaked coconut

Pina Colada Pineapple Upside Down Cake Recipe Ingredients

Preheat your oven to 350 degrees and prepare a 9-inch square or round cake pan. Melt the butter in the cake pan, then lay down the slices of pineapple and cherries in one layer along the bottom and top with about 1/4 cup (or to your taste) shredded coconut. Top with the brown sugar. In your kitchen mixer, blend the flour, sugar, shortening, baking powder, salt, egg and pina colada mix on a medium speed. Don’t overbeat. Stop occasionally to scrape down the sides. Pour the pina colada pineapple upside down cake batter over your fruit layer in the pan. Bake for about 45 minutes.

Chocolate Butterscotch Toffee Bites

This recipe for chocolate butterscotch bars is crazy easy, and gives us a simple, very “down-home” kind of taste. This was the second dessert sampled at the dessert tasting and wine night. Yummo.

Chocolate Butterscotch Bars Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 6 ounces of chocolate chips
  • 6 ounces of butterscotch chips
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1 14-ounce can sweetened condensed milk

Chocolate Butterscotch Bars Recipe

Preheat your oven to 325 degrees. Grind graham cracker crumbs in the food processor until you get 1.5 cups of graham cracker crumbs. Mix the graham cracker crumbs and melted butter, then press the mixture into a 9″ x 13″ rectangular baking pan. First layer the chocolate chips, then the butterscotch chips, then sprinkle the flaked coconut. Pour the sweetened condensed milk evenly over the top. Bake for 20 to 25 minutes. Cool, cut into squares, and serve! As my husband likes to say, “Too easy.” You may wish to toast a little coconut in the oven for a few minutes to garnish the top of these little chocolate butterscotch toffee bites.

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