Mini Pineapple Upside Down Cakes

This recipe was in the June 2011 edition of The Food Network Magazine. It was a yummy, quick from scratch dessert that my family enjoyed. I used 7 ounce ramekins and found they worked just as well, but took about 5 more minutes to bake.

Mini Pineapple Upside Down Cakes

Brush four 4-ounce ramekins with butter. Sprinkle brown sugar in the bottom of each and line with sliced pineapple. Whisk 1 egg, 1/4 cup buttermilk, 3 tablespoons melted butter and a dash of vanilla in a bowl, then stir in 1/2 cup flour, 6 tablespoons granulated sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda and a pinch of salt. Divide among the ramekins. Bake at 350 degrees F, 20 minutes. Let cool, then unmold and top with confectioners' sugar.

Enjoy!

~BLESSINGS~

Lisa

Orange-Coconut Angel Food Cake

Orange-Coconut Angel Food Cake

1 package (16 ounces) angel food cake mix
1 cup cold water
1/3 cup orange juice
2 teaspoons orange extract, divided
1-3/4 cups cold milk
1 package (3.4 ounce)instant vanilla pudding mix
1 tablespoon grated orange peel
1-1/4 cups flaked coconut, divided
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided

In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-in. tube pan.
Bake at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan.
In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange peel and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping.
Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator. Yield: 14 servings.

Peace and blessings,

Lisa

Chocolate-Banana Snack Cake

It's a Snow Day here in PA. Maddie and I made this Chocolate-Banana Snack Cake this afternoon. She was quite excited to make a cake. She said it at least 20 times. I am not exaggerating! Two year olds can be quite obsessive. As for the cake, I loved the fact that you mixed it up right in the pan. That means fewer dirty dishes.

Here's the recipe:

Chocolate-Banana Snack Cake

2 very ripe medium bananas

1 1/4 cups all purpose flour

3/4 cup sugar

1/4 cup baking cocoa

1/3 cup vegetable oil

1/3 cup water

1 teaspoon baking soda

1 teaspoon white vinegar

1/4 teaspoon salt

1/3 cup chocolate chips

Heat oven to 350 degrees. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.

Bake 35-37 minutes or until toothpick inserted in center comes out clean. Cook completely, about 45 minutes.

Enjoy!