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Pineapple Upside Down Cake

Pinnaple Upside Down CakeMy wonderful husband requested a pinapple upside down cake, as I had never made one before I turned to my trusted Paula Deen!  I made her cake but did not frost the sides.  I think I would actually serve this as 2 seperate cakes next time, but I will say the cake was wonderful.  It had buttermilk in it so I knew I would love it!  Everything is better with Buttermilk!  I included the frosting recipe just in case you want to use it.





  • Nonstick cooking spray
  • 3 cups cake flour, plus more for pan
  • 1 cup butter, softened, plus 1/2 cup, melted
  • 2 1/4 cups sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups whole buttermilk
  • 1 1/2 cups firmly packed brown sugar
  • 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
  • 1 (10-ounce) jar maraschino cherries, drained well
  • Optional

  • Pineapple Buttercream Frosting, recipe follows
  • Chopped pecans, for garnish
  • Directions

    Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.

     In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

     In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

     Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

     Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.

     To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer.

    If you want, frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake

    Pineapple Buttercream Frosting:

  • 1/2 cup butter, softened
  • 2 tablespoons reserved pineapple juice
  • 3 1/2 cups confectioners’ sugar
  • Beat all the ingredients in a large bowl until well combined

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    Super Bowl Fun

    1-29-12 012Chocolate Dipped Strawberry Footballs

    So good, so easy! 



    Bakers Semi Sweet Chocolate melted

    White decorating pen

    Try to keep up with this one!  Wash strawberry’s, dry well.  Dip in melted chocoalte…let dry and then decorate..easy as can be!  But so cute!

    1-29-12 011

    Football Cake Pops

    Ok, so not as cute as I wanted it to be but the candy coating and I had a difference of opinion…I wanted to it work and it wanted to be difficult.  But here is my first try at homemade football cake pops.  Maybe by tailgating season next year they will be perfect.


    1 box of chocolate cake mix

    1 can of chocolate frosting

    1lb of chocolate candy coating

    pop sticks

    white decorating pen

    Make the cake according to package instructions.  Cool the cake and crumble finely.  Mix in about 1/2 to 3/4 of frosting with spatula.  Shape dough into footballs and place on lined baking pan, chill for about an hour. 

    Melt the candy coating.  Dip the sticks into the candy and insert into the footballs.  Let the candy set.  Once all are set, dip the footballs into the candy coating and let excess drip off.  Place in spare styrofoam as you will have extra drippage! Once they are set you can decorate as you like.

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    White Chocolate Cherry Chunkies

    White Choco Cherry Chunkies

    I make these every Christmas and they are always a hit!

    1 stick butter, softened
    1 cup packed brown sugar
    1 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract
    3 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 tablespoons milk
    1 cup chopped macadamia nuts
    1/2 cup candied cherries
    1 1/2 cups white chocolate chunks
    Preheat oven to 375 degrees F.

    In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

    Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

    In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

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