Upside Down Pineapple Tarts

Upside-Down Pineapple Tarts

Lily Ghodrati (@lilyghodrati) went beyond viral on TikTok with her super-simple tarts of nectarines, honey and puff pastry. We took inspiration from her upside-down hack and made our own version with fresh pineapple and brown sugar. Unlike most desserts, it does not leave you with a sink full of dishes..

Ingredients:
1 cored pineapple
12 tbsp (180 mL) packed light brown sugar
1 pkg (450 g) PC Butter Puff Pastry, thawed
1 egg, lightly beaten
Icing sugar to decorate
Vanilla ice cream to serve

Directions:

Preheat oven to 400°F (204°C). Line two large rimmed baking sheets with parchment.

Cut pineapple into 8 rings, about 1/2 inch (1 cm) thick. (If there is any left, save for another use.)

On one prepared sheet, lay down four circles of 1 tbsp (15 mL) brown sugar the same size as pineapple rings. Space them so they won’t touch when covered with 5-inch (12-cm) squares of pastry.

Lay down four pineapple rings on top of brown sugar circles. Sprinkle each pineapple ring with 1/2 tbsp (7 mL) brown sugar. Cut 1 sheet of puff pastry into four even squares. Place on top of pineapple rings. Press edges down with tines of fork. Brush with egg. Bake on middle shelf until deep golden brown, 18 to 20 minutes.

While first sheet is baking, prepare second sheet of tarts using remaining ingredients. Cover and refrigerate until oven is free.

Remove tarts from oven. Cool 5 minutes, then, using a spatula, carefully lift tarts off tray and flip onto a cooling rack. (Be careful not to touch any of the caramelized sugar on the tray.)

Serve warm or at room temperature sprinkled with icing sugar and topped with a small scoop of ice cream.  Serves 8

Christmas Cake

A Better Christmas Cake

My trick for making a really good Christmas cake is to use high-quality dried fruit and simmer it in a mixture of alcohol that makes the flavours come together like a good cocktail; hold it together with just enough batter to turn it into a cake; bake it low and slow to keep it really moist and make small loaves that are great for sharing with family and other fruitcake lovers.  I use the small aluminum foil baking pans which makes sharing so easy.  This is my favorite!

Ingredients:
6 oz (175 g) pitted prunes

6 oz (175 g) dried apricots

4 oz (125 g) dried pineapple

4 oz (125 g) dried black Mission figs, hard stem ends removed

4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
¾ cup (175 mL) port
½ cup (125 mL) dark rum
½ cup (125 mL) brandy
½ tsp (2 mL) Angostura bitters
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, (raw sugar) packed
4 large eggs, at room temperature

Directions:

Use kitchen scissors to cut prunes, apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stirring every few days. 

Preheat oven to 275°F (140°C). Grease 5 mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper. 

Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and allspice in a small bowl and stir with a fork until uniform. 

Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixture and beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined. Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it. 

Let cakes cool in pans for 10 minutes, then carefully turn out onto wire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary. 
Yield: 5 small fruitcakes

Another suggestion is Dresden Stollen, published Dec. 25, 2013.  A recipe from Big Sur Bakery.

A Better Christmas Cake

                                                   

A Better Christmas Cake 

My trick for making a really good Christmas cake is to use high-quality dried fruit and simmer it in a mixture of alcohol that makes the flavours come together like a good cocktail; hold it together with just enough batter to turn it into a cake; bake it low and slow to keep it really moist and make small loaves that are great for sharing with family and other fruitcake lovers.

Ingredients:
6 oz (175 g) pitted prunes

6 oz (175 g) dried apricots

4 oz (125 g) dried pineapple

4 oz (125 g) dried black Mission figs, hard stem ends 

   removed

4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
¾ cup (175 mL) port
½ cup (125 mL) dark rum
½ cup (125 mL) brandy
½ tsp (2 mL) Angostura bitters
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, (raw sugar) packed
4 large eggs, at room temperature

Directions:

Use kitchen scissors to cut prunes, apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stirring every few days. 

Preheat oven to 275°F (140°C). Grease 5 mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper. 

Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and allspice in a small bowl and stir with a fork until uniform. 

Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixture and beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined. Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it. 

Let cakes cool in pans for 10 minutes, then carefully turn out onto wire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary. 
Yield: 5 small fruitcakes

Christmas Cake

 

A Better Christmas Cake 

My trick for making a really good Christmas cake is to use high-quality dried fruit and simmer it in a mixture of alcohol that makes the flavours come together like a good cocktail; hold it together with just enough batter to turn it into a cake; bake it low and slow to keep it really moist and make small loaves that are great for sharing with family and other fruitcake lovers.

Ingredients:
6 oz (175 g) pitted prunes

6 oz (175 g) dried apricots

4 oz (125 g) dried pineapple

4 oz (125 g) dried black Mission figs, hard stem ends 

   removed

4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
¾ cup (175 mL) port
½ cup (125 mL) dark rum
½ cup (125 mL) brandy
½ tsp (2 mL) Angostura bitters
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, (raw sugar) packed
4 large eggs, at room temperature

Directions:

Use kitchen scissors to cut prunes, apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stirring every few days. 

Preheat oven to 275°F (140°C). Grease 5 mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper. 

Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and allspice in a small bowl and stir with a fork until uniform. 

Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixture and beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined. Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it. 

Let cakes cool in pans for 10 minutes, then carefully turn out onto wire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary. 
Yield: 5 small fruitcakes

Fish Tacos With Pineapple Slaw

FISH TACOS WITH PINEAPPLE SLAW

Taco Tuesday never tasted so good and was never so easy to prep. With your salmon cooked ahead you just need to pop it back on the barbecue or in the oven to warm it up and stir up a quick slaw. Add some regular tomato salsa and guacamole for those who think they’re mandatory taco fillings. Set the fillings out with the warmed tortillas and extra hot sauce for everyone to custom-build their own tacos.

3 cups thinly sliced Savoy or napa cabbage
1 cup julienned pineapple, about 6 thin rings
¼ English cucumber, julienned
¼ cup sour cream or plain yogurt
1 tsp grated lime or lemon zest
2 tbsp fresh lime or lemon juice
Salt
Hot pepper sauce
⅓ recipe Maple Lemon Grilled Salmon, broken into chunks
⅛ tsp chili powder, or to taste
8 to 12 small corn tortillas

1. Preheat barbecue grill to medium or oven to 350°F (180°C).

2. Combine cabbage, pineapple, cucumber, sour cream, lime zest and lime juice in a large bowl. Season with about ½ tsp salt and hot pepper sauce, to taste. Let stand at room temperature for about 15 minutes, until slightly wilted and flavours blend (you can cover and refrigerate for up to 4 hours).

3. Place salmon on a large piece of foil and sprinkle with chili powder and season with salt, then wrap into packet. Wrap tortillas in a separate foil packet. Warm on the barbecue or in the oven for about 10 minutes, flipping packets once if using the barbecue.

4. Season slaw with more salt, if necessary. Divide salmon between tortillas and top with slaw and more hot sauce, if desired.

Serve 4

Rice Pudding With Caramelized Pineapple

RICE PUDDING WITH CARAMELIZED PINEAPPLE

Prep: 10 minutes
Cook: 5 minutes
Makes: 3 cups, 6 servings

Arborio rice is available in large supermarkets and online. Do not substitute regular white long grain rice, or you will have mushy rice pudding.
Ingredients:
1 1/2 cups skim milk
1 cup arborio rice
Pinch salt
1/2 cup half-and-half
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg and/or ground cardamom, optional
2 tablespoons butter
2 tablespoons brown sugar
1/2 ripe pineapple, diced, about 2 cups

Directions:
1. Put 1 cup of the milk, the rice, salt and 1/2 cup water into the pressure cooker. Close and lock the lid. Cook 3 minutes on high pressure. Let pressure drop naturally for 10 minutes. Then quick release steam.

2. Uncover the pot; turn on the saute function. Stir in remaining 1/2 cup milk, plus the half-and-half and granulated sugar. Saute, stirring, until sugar dissolves, about 3 minutes. Turn off heat; stir in vanilla, cinnamon and optional spices.

3. Melt butter in medium skillet; stir in brown sugar until dissolved. Stir in pineapple; cook until glazed, about 2 minutes. Remove from heat.

4. Serve rice pudding warm topped with the pineapple.

Note: I like cold rice pudding. Refrigerate it a few hours. Serve in small bowls with a generous drizzle of cold milk or half-and-half.

Nutrition information per serving: 282 calories, 6 g fat, 4 g saturated fat, 18 mg cholesterol, 52 g carbohydrates, 25 g sugar, 5 g protein, 71 mg sodium, 2 g fiber

Stovetop method: Put 1 cup skim milk, the rice, salt and 1 1/2 cups water into a medium saucepan. Heat to a boil. Reduce heat to very low. Cook, tightly covered, on low, stirring often, until rice is tender, about 20 minutes. Uncover and stir in 1/2 cup skim milk, half-and-half and sugar. Cook and stir until sugar dissolves, about 5 minutes. Remove from heat, and stir in vanilla, cinnamon and optional spices.

Pineapple Wine Punch

Pineapple Wine Punch

Serves 6-8     
Adjust ingredients:

Ingredients:

• 750 ml Moscato Wine 
• 2 cups pineapple juice 
• 1 cup orange juice 
• 24 oz Sprite or lemon lime soda 
• fresh pineapple for garnish *optional 
• 
  

Directions:

Add Moscato, pineapple juice, orange juice and sprite to a pitcher and stir until well combined. Chill until ready to serve. Can be served over ice.
The pineapple juice will settle so give it a good stir before serving.

Glazed Pineapple Spears

 

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Pineapple spears that get coated in a buttery brown sugar cinnamon glaze and caramelize on the grill! This will be one of the most amazing sides that you grill this summer!

INGREDIENTS

• Ingredients:
• One pineapple cut into spears
• ½ cup Brown Sugar
• ½ cup Butter, melted
• 1 t Cinnamon

INSTRUCTIONS

1. Lay the pineapple spears on a pan. Sprinkle lightly with cinnamon. Whisk together the butter, brown sugar and cinnamon. (If it seems thick, I always put it in the microwave for a few seconds so that it can easily pour on top of the pineapple.) Spread on top of the pineapple.
2. Grill for about 7-10 minutes or until it is starting to turn golden brown. I always like to brush the excess sauce from the pan back on top of the pineapple before serving.

Dole Whip With Pineapple

Dole Whip with Rum

This Disneyland Dole Whip recipe with Rum is the perfect frozen cocktail! Made with only four ingredients, get your sunny vacation fix at home!

 Prep Time 10 minutes

 Servings 4 cocktails

Ingredients

• 4 cups frozen pineapple
• 1 cup sweetened coconut milk (see note one)
• 1 frozen banana
• 6 ounces rum (see note two)

Instructions:
Combine all of the ingredients in the blender and blend until smooth.

Recipe Notes

Recipe Note 1: If you don't like your drinks too sweet, get non sweetened coconut milk.

Recipe Note 2: This drink is amazing with vanilla rum!

Mandarin Orange Pineapple Cake

Mandarin Orange Pineapple Cake

Ingredients:1 box Duncan Hines Butter Cake mix
1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs
Icing
1 12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple

Directions:
Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.

Pineapple Pie

5 Minute Pineapple Pie

5 MINUTES ACTIVE; 30 MINUTES INACTIVE TO PREPARE, SERVES 8

INGREDIENTS

1 (20 oz.) can crushed pineapple, juices reserved
1 graham cracker crust, store-bought or homemade
2 (3.4 oz.) packages instant vanilla pudding mix
1 cup sour cream
Frozen whipped topping, as needed
Maraschino cherries, garnish
Canned pineapple rings or fresh pineapple, garnish

PREPARATION

1. Combine crushed pineapple (and juices), sour cream and vanilla pudding mix in a large bowl and stir until fully incorporated.
2. Pour mixture into graham cracker crust and spread into an even layer.
3. Place pie in refrigerator and chill for 30-40 minutes, or until set.
4. Remove from fridge and gently spread frozen whipped topping over the top. Optional: refrigerate 15 minutes until set. Decorate with (drained) pineapple rings, if using, and maraschino cherries.
5. Enjoy!

Pineapple Salsa

Pineapple Salsa

Ingredients:
1 whole pineapple
1 cup tomatoes, chopped
1/4 cup onion, chopped
1 cup peppers, chopped
1/3 cup cilantro
1 jalapeño, chopped
Lime juice
Salt
Ground pepper
Tortilla chips

Directions:
Cut 1/3 off the pineapple.

With the larger piece, make a cut around the outer edge, and divide the interior into 1-inch slices.

Scoop out the middle pineapple chunks.

In a mixing bowl, combine tomatoes, 1 cup of pineapple chunks, onion, peppers, cilantro, jalapeño, lime juice, salt, and ground pepper.

Transfer salsa to the pineapple shell.

Serve with tortilla chips and enjoy!

Hawaiian Pasta Salad

Ingredients

• 8 oz Ronzoni rotini or bow tie pasta

• 1 (14oz) can Del Monte pineapple tidbits, juice reserved

• 1 red pepper, diced

• 2 cups diced ham

• 1 green onion, thinly sliced

Dressing

• ½ cup mayonnaise or dressing (I use Hellmann’s light)

• ¼ cup Daisy sour cream

• 1 tablespoon Heinz dijon mustard

• ⅓ cup Dole pineapple juice

• 1 teaspoon honey

• ¼ teaspoon garlic powder

• black pepper to taste

Hummingbird Cake

Hummingbird Cake

This is the banana and pineapple cake Southern Living made famous in 1978.  It continues to be popular today.

Ingredients: 

3 cups all-purpose flour   

2 cups sugar 

1 cup pecans, toasted and finely chopped 

1 teaspoon finely grated lemon zest 

1 teaspoon baking soda 

1 teaspoon cinnamon 

1/2 teaspoon salt 

1/8 teaspoon pepper 

3 large eggs, at room temperature, lightly beaten 

1 cup vegetable oil 

2 teaspoons vanilla extract 

1 8-oz. can crushed pineapple packed in juice, undrained 

2 ripe bananas, chopped 

FROSTING: 

2 8-oz. packages cream cheese, at room temperature 

16 tablespoons (2 sticks) unsalted butter, at room temperature 

3 cups confectioners' sugar 

1 teaspoon vanilla extract 

1/2 to 1 cup pecans, toasted and chopped, optional 

Preparation

1. Make cake: Preheat oven to 350°F. Generously grease and flour 2 9-inch round cake pans that are at least 2 inches deep. Line pans with parchment; grease parchment.

2. In a bowl, whisk flour, sugar, pecans, zest, baking soda, cinnamon, salt and pepper. In a separate bowl, beat eggs, oil and vanilla. Stir in fruit. Fold into flour mixture. Divide batter between pans. Bake, rotating pans halfway through, until cakes are golden and a toothpick inserted in centers comes out clean, 40 to 45 minutes.

3. Let cakes cool in pans on a wire rack for 30 minutes. Run a paring knife around inside edges of pans. Turn cakes onto rack to cool completely.

4. Make frosting: Beat cream cheese and butter with an electric mixer on high speed until light, 3 minutes. Scrape down sides and bottom of bowl. Reduce speed to low; beat in sugar, then vanilla.

5. Assemble cake: Using a serrated knife, slice cakes in half horizontally to make 4 layers. Place 1 cake layer, cut side up, on a serving plate. Spread with a scant 1 cup frosting. Repeat twice. Top with final cake layer, bottom side up. Spread remaining frosting over top and sides of cake. Sprinkle pecans on top and press into frosting on sides, if desired. Refrigerate until ready to serve.

Frost Like a Pro

Follow these simple steps and people might think you bought your dessert at a bakery.

Step 1. Level it.

If your cake has a domed top, use a serrated knife to cut off the dome, making top as level as possible. Flip the bottom layer over so it rests on the cut side before frosting.

Step 2. Frost the middle.

Spread the frosting evenly on the first layer using an offset spatula. Don't worry about making it look perfect, as long as it's even. Be careful not to pull crumbs into the frosting. Place the second layer on top and gently press down.

Step 3. Finish it.

Spread the frosting over the top and sides. To make pretty whorls, run the back of a tablespoon over the frosting in a swirling motion.

Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes

2 eggs
2/3 cup white sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar (packed)
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.

Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
Place wire rack of cakes on sheet tray to cool.

Pina Colada Muffins

Pina Coloada Muffins

This is a recipe from Welcome Home.

Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 heaping cup sugar
1/2 cup sweetened coconut flakes
2 eggs, room temperature
1 cup buttermilk, room temperature
4 tablespoons butter, melted
1/2 teaspoon vanilla
1/4 teaspoon coconut extract
1 cup canned pineapple chunks, drained

*

Directions:

Preheat oven to 350 degrees and put muffins liners in muffin tin. Take out buttermilk and eggs, so they can come to room temperature. In a large bowl, mix together flours, salt, baking powder, sugar, and coconut flakes. Set aside.

In a medium-sized bowl, whisk together eggs, buttermilk, butter, vanilla, and coconut extract. Add wet ingredients to dry ingredients and stir until just combined. Don’t overmix or your muffins will be dry. Chop pineapple chunks to make mini chunks and then gently fold into muffin batter. Again, folding just enough to distribute pineapple bits. Sprinkle top with a little coconut that will toast during baking time.

Bake for about 25 minutes or until the tops of the muffins feel set when gently pressed. Cool a few minutes in the tin and then transfer to a wire rack to cool completely.

Anti-Crabby Cake

This recipe comes from a friend in the Chicago area who is a daily visitor to my blog.  Carol said a friend shared this recipe with her.  When she makes the cake, one piece is never enough.  The name was given because eating this cake is bound to change your disposition.  You can only be happy!  Thanks for sharing Carol!

Anti-Crabby Cake

Ingredients 

Cake
1 20 oz. can crushed pineapple in 100% juice, do not drain
2 cups all purpose flour
1 1/2 cups sugar
2 large eggs
2 tsp. baking soda

Frosting...I do use beaters for this
8 oz cream cheese at room temperature
1 stick unsalted butter at room temperature
2 cups powdered sugar...I use a bit less
1 tsp. vanilla
2 Tbsp. milk

*

Directions...
Preheat oven to 350...bake for approximately 35 minutes til golden and baked through.

Put all cake ingredients in a large mixing bowl and blend by hand...no need to get out the beaters, but you can if you want to.

Pour mixture into a Glass 9x13 pan. You do not need to grease, flour, spray, etc...trust me. NOTE: I did spray the 9x13 pan with Pam spray.

You'll want to frost while the cake is still warm, then let cake cool, then refrigerate, serve cold and I hope you enjoy.