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.
As you know I recently went on trip, and that means it’s time to eat healthier. If you have seen my Seattle Things post you can tell I over indulged, so today’s recipe is a healthier dessert. But wait, it taste good! So I live in Texas and that means it’s deathly hot. You don’t know hot weather until you’ve stepped foot in Texas. It’s over 100 degrees every day, so naturally I made ice pops. These aren’t just any ice pops these are piña colada ice pops. Needless to say, they’re delicious!
These are all the ingredients you will need. Shhh, don’t tell people you only need five (the banana wasn’t aesthetically appealing, lol) ingredients to make this simple dessert, you want them to think you put an unbelievable amount of effort ;).
Piña Colada Ice Pops
YIELD: 6 PREP TIME: 10 minutes
FREEZING TIME: 24 hours TOTAL TIME: 24 hours 10 minutes
- 1 can of pineapple with pineapple juice + extra chunks
- 1 1/2 cups of ice
- 3/4 can of coconut milk
- 1/2 banana
- Sweetner if needed
Put all ingredients in blender EXCEPT the extra pineapple chunks. Place remaining pineapple chunks in mold and then pour mixture over (refer to notes for other option). Allow pops to freeze for 24 hours or more.
- You can also make this a drink, that is what I was originally doing. However, I had a lot of extra so I decided to pop them in ice pop molds. To make the drink place all the ingredients in the blender, and enjoy!
- I didn’t use a sweetner because my banana was pretty ripe.
- If you don’t have ice pop molds, just place the mixture in small cups, cover with foil, and then place popsicle sticks.
- These can stay in the freezer for up to seven day.
What’s your favorite summer time treat?