Oh, my. Let me tell you. These pineapple cakes are adorable, delicious, and so easy to make!
Summer is winding down, so I want to get all the fruity baking in before it's too late. I'm the type of person who thinks cinnamon, pumpkin, vanilla and cozy desserts are reserved for the fall and winter. While fruity, flowery, colorful desserts are for the spring and summer. However, chocolate is great for every season and anytime– morning, afternoon, night, midnight. 🙂
I made these. I ate them. I am now dreaming of them.
YIELD: 24 cakes PREP TIME: 15 minutes
BAKING TIME: 20-25 minutes TOTAL TIME: 35-40 minutes
- 1-1/2 20 ounce can of sliced pineapples; reserve pineapple juice
- 1 yellow cake mix
- 3 eggs
- 1/2 cup oil
- 1/3 cup butter, melted
- 2/3 cup brown sugar, packed
- 12 maraschino cherries cut in half
- Preheat oven to 350 degrees and grease muffin pan with spray & flour.
- Cut pineapple slices into 4 pieces.
- Mix together cake mix, oil, eggs, and pineapple juice.
- In another bowl, stir together melted butter and brown sugar. Place 1-1/2 teaspoons of the mixture into each muffin pan cup, then place two pineapple pieces with a cherry in the center.
- Add 1/4 cup of batter into each cup.
- Bake for 20 minutes (or all the way to 25 minutes) until the toothpick comes out clean.
- As soon as the cakes come out of the oven allow to cool for 5 minutes, then run a knife around each cup and slowly remove cake (you can also invert).
- Slightly adapted from here
- Make sure to grease the pan thoroughly– these cakes love to stick.
July is almost over, and here in Texas, I am melting. I know summertime is not usually equivalent to baking time, but I have so much more time to make the most unconventional desserts in the summer!
This month so far, I have been pretty busy. I went to a wedding this past weekend, which was definitely interesting. South Asian weddings are pretty insane. There are so many people, lots of food, and timing is always off. For example, if the invitation says to come at eight o’clock, many people don’t show up until ten o’clock. I am very punctual, so tardiness annoys me– a lot. I will share some pictures soon! 🙂
Anyway, I wanted to make a fun and easy dessert. Easy to me is something that needs a couple of ingredients, but not lots of time. I love cheesecake and elaborate cakes, but summertime will slip by, so making easy desserts allows me to spend time with my family (and, well, have an amazing dessert close by 😉 )
I have also been writing on The Odyssey Online, so feel free to check out my non-baking writing: here.
On to the cookies– I mean, sandwiches– wait, I mean, sandwich cookies. 🙂
YIELD: 12-16 cookies (6-8 sandwiches) PREP TIME: 15 minutes
BAKING TIME: 12-15 minutes TOTAL TIME: 27-30 minutes
- White cake mix
- 2 eggs
- 1/3 cup oil
- 1 cup sprinkles
- Pre-made vanilla frosting
- Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper.
- Mix eggs, oil, and cake mix. Add 1/2 cup of sprinkles (or desired amount).
- Scoop cookies onto cookie sheet, and allow to bake until the bottoms have cooked completely (note: they bake fast).
- Allow cookies to cool, while doing so, mix sprinkles vanilla frosting. Scoop frosting into a zip lock bag with desired tip (or no tip).
- Once cookies have cooled, create a sandwich with the two sprinkled cookies and frosting.
- You may use your own frosting recipe, but I used a Betty Crocker can.
- Use any sprinkles you want; you can even do a theme.
- Recipe inspired from here.
I have been wanting to post this recipe for
100 2 years.
I can finally eat real food (carefully) after my wisdom teeth procedure. To celebrate I made my favorite flavor cake: chocolate. A dense chocolate cake and luxurious icing. Delightful.
I like to think that I’m a simple girl (my mom, on the other hand, would disagree 😉 ). I love chocolate. I love movies. Chocolate and movies together = the perfect night. I decided to devour this cake while watching The Office (for the thousandth time).
I don’t know if many people know this, but I am a complete homebody. I love staying home. I love sitting in my pajamas and cruising around my house. On Saturday nights, instead of meeting up with people, I’d rather stay home with my parents and blast ABBA or bake a cake (or both).
I haven’t been able to just come home and bake, so over the weekend I wrote: “BAKE” (in all capital letters) in my planner as something I HAD to complete. Something else you may not know: I live by my planner. I can’t function without my planner. I am extremely dependent on my planner. It’s a problem (the first step is acceptance, right? 😉).
Side note: I love photographing chocolate!
On to the cake!
YIELD: 8-10 PREP TIME: 25 minutes
BAKING TIME: 40-55 TOTAL TIME: 65-80 minutes
- 1 cup brewed coffee*
- 16 tablespoons (1 cup) unsalted butter
- 3/4 cup cocoa powder (Dutch cocoa)*
- 2 cups sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups all purpose flour
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup regular full-fat yogurt*
- 2/3 cup semi-sweet chocolate, chopped
- 2/3 cup bittersweet chocolate, chopped
- 1/2 cup heavy whipping cream
- Start by preheating the oven to 350 degrees– do not grease your bundt pan yet.
- In a saucepan over medium heat, combine coffee, butter, and cocoa powder. Once butter has melted, whisk everything together until a silky chocolate batter has formed.
- Allow the coffee-butter mixture to cool for ten minutes. Mix together sugar, baking powder, baking soda, salt, and flour in a large bowl.
- Once the coffee-butter mixture has cooled add it to the dry ingredients and mix thoroughly.
- Add vanilla, eggs, and yogurt to the forming batter; mix until a luxurious chocolate batter has formed.
- Now take bundt pan and grease generously with melted butter; this is vital to ensure that the cake won’t stick.
- Pour batter into the pan, and bake for 40-55 minutes– keep a watchful eye, as this batter bakes quickly.
- Once the cake is out of the oven, use a butter knife to go around the edges, and then after 5 minutes transfer cake + pan to a wire rack (do not remove pan yet).
- After another 5 minutes, remove bundt pan gently (tap the pan to ensure all cake falls through).
- Let the cake cool completely before you make the icing.
- Make a double boiler (a pot filled with water with a heat proof bowl on top) and add the chocolate and heavy cream. Mix until chocolate and cream have been incorporated.
- Spoon chocolate over the cake and enjoy!
- I used Italian roast coffee, but you can use any kind. If you don’t like/want to use coffee, feel free to substitute with milk; however, coffee does enhance the chocolate flavor.
- I used Hershey’s special dark cocoa powder.
- You may use yogurt (Greek or regular) or sour-cream.
- Recipe adapted from here.
Today’s recipe is for the best chocolate cake. I am not joking; this is THE BEST chocolate cake… ever.
I am the designated baker in the house. If there is a birthday, celebration, or a sweet craving I am appointed by my family to bake something. For my Mom’s birthday, I decided that making a chocolate cake was the only way to celebrate. I mean, my Mom is the ultimate chocolate fan. Seriously, I call my self a chocoholic, but my Mom is the original chocoholic in my immediate family.
Let’s get on to the cake!
YIELD: 12 servings PREP TIME: 30 minutes
BAKE TIME: 20 minutes TOTAL TIME: 50 minutes
- 2 sticks butter
- 4 heaping tablespoons cocoa powder
- 2 cups all purpose flour
- 2 cups sugar
- 1/4 teaspoon salt
- 1 cup boiling water
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 3 cups heavy cream
- 24 ounces semisweet chocolate
- 2 teaspoon vanilla
- Start by preheating the oven to 350 and greasing/dusting cake pans with cocoa.
- Next, in a large bowl mix together flour, sugar, and salt- set aside
- In a sauce pan melt butter; then add cocoa powder, mix until combined.
- Add boiling water to cocoa/butter mixture.
- Once cocoa/butter/water mixture boils for 30 seconds remove crime heat and pour into flour mixture. Mix until combined.
- In a separate bow mix together butter milk, baking soda, vanilla, and eggs. Pour butter milk mixture into flour/chocolate mixture; mix until combined.
- Pour batter into greased cake pans and bake for 20 minutes or until cake has set.
- Once cake is done baking allow to cool and then place into the fridge.
- While cake sits in the fridge heat heavy cream until very hot.
- Pour hot cream over chocolate and mix vigorously to combine.
- Allow heavy cream/chocolate mixture to cool in the fridge for about 30 minutes.
- Once mixture has cooled whip with electric mixer and add 2 teaspoons of vanilla.
- Frost cake to your desire, and enjoy!
- You can double the recipe to make a total of 4 layers.
- For the frosting I froze the mixture for 15 minutes and then whipped.
- Make sure to use the best quality chocolate for good results.
- You may have extra frosting depending on the way frost! If you do, freeze in a container of zip lock bag for optimal freshness.
Slightly adapted: here
Make this cake… today! 🙂
I know it is the middle off summer, and you are probably not thinking of pound cake. I mean, why would you? Pound cake is a dense cake that contains butter, sugar, and all things good in life. Well, now you are thinking of pound cake, right? I know summer time is usually associated with beach bodies and fitness, but pound cake is a year round cake. It is perfect for any occasion, and it’s pretty darn easy to make.
My maternal grandmother is one of the best cooks I know, and while she didn’t give me this recipe it reminds me of her cooking. It is warm, comforting, and cozy just like her cooking.
YIELD: 1 loaf PREP TIME: 15 minutes
BAKE TIME: 60 minutes TOTAL TIME: 75 minutes
- 2/3 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1-1/3 cup flour
- 3 tablespoon & 1-3/4 tsp milk
- Optional: sprinkle of powderd sugar
- Preheat oven 350 degrees and line and grease loaf pan.
- Cream together butter and sugar.
- Add eggs one at a time until blended.
- Next alternately add flour and milk.
- Place mixture in loaf pan and bake until the center has set.
- Once cake is done baking use a butter knife around the cake.
- Allow to cool for 10 minutes and then flip out of pan.
- Sprinkle with powdered sugar when you’re ready serve, enjoy.
- You can double the recipe if needed.
- I do not recommend using margarine as a substitute because butter is a main component for flavor.
How is your summer so far?
Happy baking! ❤️