Pina Colada Upside-Down Cake

Ingredients

• 1/4 cup (50 mL) butter (1/2 stick)
• 1 cup (250 mL) packed dark brown sugar
• 1 medium pineapple
• 1/2 cup (125 mL) maraschino cherries (15-20 cherries)
• 1 pkg (18.25 oz/510 g) yellow cake mix
• 3 eggs
• 1 can (13.25 oz/398 mL) unsweetened coconut milk
• 1 tsp (5 mL) rum extract
• 1/2 cup (125 mL) sweetened flaked coconut

Directions:

1. Preheat oven to 350°F (180°C). Melt butter in a 12-in Skillet over low heat (do not use stainless cookware). Brush sides of skillet with butter using a basting brush. Remove from heat; sprinkle brown sugar over butter and set aside.

2. Slice top and bottom off of pineapple, creating a flat base. Stand pineapple upright; core and peel. Cut each pineapple half crosswise into 12 slices (24 slices total). Arrange 22 of the pineapple slices around outer edge of Skillet; place two pineapple slices in center, forming a ring. Place one cherry in center of pineapple ring and additional cherries around outside of ring.

3. Combine cake mix, eggs, coconut milk and rum extract in a 4-qt. mixing bowl; whisk until well blended. Carefully pour batter over pineapple in Skillet.

4. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Toast coconut on a cookie sheet in oven. Remove cake from oven to cooling rack; cool 5 minutes. Invert cake onto a platter; gently press coconut around top edge and sides of cake.

Yield: 16 servings

Nutrients per serving: Calories 330, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 53 g, Protein 4 g, Sodium 250 mg, Fiber 1 g

Cream Cheese Cranberry Cake

2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
3 eggs
1 lemon, juiced and zested
1/4 tsp almond extract
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh or frozen cranberries, tossed with 1 Tbsp flour
Whipped cream, optional

Preheat oven to 350. Spray a bundt pan with baking spray, coating well.

Beat butter and cream cheese until combined. Add sugar and turn mixer to med-high and cream for 3 minutes. Add the eggs, one at a time until combined. Add lemon juice and zest, almond extract, and vanilla and mix thoroughly. Turn mixer to low and add salt. Add the cake flour in two batches. Fold in the cranberries.

Spread batter evenly in the prepared pan. Bake 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely. Cover tightly overnight (I put it in on a cake plate and cover with a glass dome) and enjoy the next day. (You can certainly eat it the same day but it gets better with an overnight resting period.)

Yields: 1 bundt cake, 8-12 servings depending on slice size

Recipe borrowed from Confections of a Foodie Bride.

Pineapple Banana Loaf

Preheat oven to 350F (grease Two 8 ½ by 4 ½ inch or 9 by 5 inch loaf pans)
Recipe makes 2 loaves

3 cups Flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup crushed pineapple, undrained
3 eggs, slightly beaten
1 ¼ cups vegetable oil
2 cups mashed banana (about 5 bananas)
2 tsp vanilla

-Combine first five ingredients.
-Beat together remaining ingredients in large bowl until blended. Add dry ing. , stirring until thoroughly combined. Divide evenly between prepared pans. Bake for 60 to 70 min. or until toothpick inserted in center comes out clean. Cool for 15 min. in pan, then transfer to rack and cool completely.

Variation; stir 1 cup of chopped nuts into batter , if desired.

Freezing: excellent.

Angel Cake With Mocha Butter Cream

Ingredients:

***Cake***
1 1/2 cup Powdered sugar
1 cup Cake flour
1 dash Salt
10 large Egg whites
1 1/2 teaspoon Cream of tartar
3/4 cup Granulated sugar

***Mocha Butter Cream***
1 1/2 cup Butter
4 tablespoons Instant coffee
2 tablespoons Sifted cocoa
2 cups Powdered sugar

Directions:

All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour. Add salt. In a large dry bowl whisk egg whites until soft peaks form. Add cream of tartar at the end.

Gradually add granulated sugar to egg whites, whisking all the time. Sift 1/3 of flour mixture over egg whites,lightly fold in. Repeat with remaining flour mixture, little by little.

Turn batter into a large ungreased tube pan. Smooth top. Bake at 350. for about 40 minutes or till cake is done. Cool cake. Loosen around edges, remove cake from pan.

Make butter cream by beating butter until very soft and smooth. Add coffee, cocoa, and powdered sugar. Beat until very light. Spread mixture in between layers and around cake. Garnish with chocolate sprinkles.

This recipe from CDKitchen for Angel Cake With Mocha Butter Cream serves/makes 10

MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug   Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).

Ljubica’s Apple Cake

3 cups flour
1 ½ cup sugar
3 tsp baking powder
1 tsp salt
1 tsp vanilla
4 eggs slightly beaten
¼ cup orange juice
1 cup oil
3 cup cut up apples

Mix dry ingredients make a hole in the middle & add the rest of the ingredients.
Mix well with wooden spoon (dough is very thick).
Spread just over ½ dough on pan (13 x 9”), place apple,
Sprinkle with sugar & cinnamon , pour rest of dough on top in strips.
Bake 1 hr at 350º (but check with tooth pick if it comes out clean).

Chocolate Chip Sour Cream Cake

Thanks to T.bird, from Bless This Food. She has pictures in her posting of this recipe!

1 stick butter, at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream
3 cups all-purpose flour
1 teaspoon baking powder

1 1/2 teaspoons baking soda

12 ounces chocolate chips

1/2 cup sugar

1 teaspoon cinnamon

Preheat oven to 350°.

In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.

In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.

Bake for 40 to 50 minutes, or until a tester comes out clean.