Browsing the archives for the pineapple tag.

Pineapple Cream Cupcakes with Cream Cheese Frosting


I’ve been keeping track of the cakes (and yes, I’m counting cupcakes as cakes) I’ve made this year though I have been woefully neglectful about posting them. Here’s the recap so far:

#1 – Nutella Icebox Cake (week 1)
#2 – Orange Creamsicle Cake (week 2)
#3 – White Chocolate Strawberry Cupcakes (week 3)
#4 – Pink Lemonade Cupcakes (week 4)
#5 – Red Velvet Cupcakes with Cream Cheese Frosting (week 5)
#6 – Dark Chocolate Cake with Strawberry Filling (week 6)
#7 – Pink Strawberry Cake with Strawberry Frosting (week 7)
#8 – Dutch Buttercake (week 8 )
#9 – Birthday Cake Pancakes (week 9)
#10 – Chocolate Espresso Pecan Pie IN a Cocoa Cake (I know, I know, I cannot be stopped!) (week 10)
#11 – Chocolate Caramel Cake (week 11)
#12 – Mini Minion Vanilla Cupcakes (week 12)
#13 – Double Chocolate Nutella Rocher Cupcakes (week 12)
#14 – Rainbow Chocolate Cupcakes with Blue Raspberry Frosting (week 12)
#15 – Pineapple Cream Cupcakes with Cream Cheese Frosting (week 12)

Just like with Pie Year, there are going to be weeks with multiples, but that’s all part of the fun!

All the cupcakes I made last weekend were super fun, but the Pineapple Cream were the most sophisticated, as our Tiny Dancer would say. I love when there are fruit chunks in cake and most of the time, I love to pair citrus with a cream cheese frosting, which made this recipe so perfect!

Pineapple Cream Cupakes with Cream Cheese Frosting
(via Your Cup of Cake)       
1 box yellow cake mix
1/3 cup melted (and cooled) butter
   I mashed up pineapple chunks for larger pieces
3 eggs
1 1/4 cup crushed pineapple with juice
2 teaspoon vanilla extract
1/2 cup butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla extract
3-4 cups confectioner’s sugar
   adjust to desired taste and consistency

Preheat to 350 and line your muffin tin with liners. Sift the cake mix into a medium bowl and set aside. In a larger bowl, whisk together the melted butter, eggs, pineapple and vanilla. Slowly stir in the cake mix until it’s well combined.

I used my large ice cream scoop (though let’s be honest, all three are only ever used as cake batter scoops) and that filled each liner about 3/4 of the way. Bake for 20 minutes (give or take) and let cool before you frost.

While they’re cooling, get cracking on the frosting. Straight up cream cheese frosting. Just beat the cream cheese with the butter until it’s smooth and add the vanilla. Then slowly add the confectioner’s sugar until it’s stiff enough to hold it’s shape.

Pipe it over your cooled cupcakes. Top with cherries and sanding sugar and voila! Beautiful, tropical cupcakes!

Dry off your Maraschino cherries (or take a page from my book and employ one of your helpers to do it). Otherwise, they will bleed all over your beautiful frosting.

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Menu Monday with Pineapple Sausages


Today I’m linking up with Organizing Junkie and Life as a Lofthouse for Menu Monday!

I made this recipe for the first time with a friend who had just learned it from her aunt and it was so simple and so delicious, my kids and my husband were all about me making it at home. It’s hardly even a recipe (with only two ingredients), but I find some of the best meals come from ‘hardly recipes’.

The nice thing about this recipe (besides the fact that it requires little to no effort at all and still tastes amazing), is that you can either cheap out or go high end and either way, it’s pretty good. Of course high end is going to taste better and since there isn’t much to this, you can splurge a little and not really break the bank! We used some fancy organic canned pineapple but there is no reason not to chop up a fresh pineapple! The sausage we used was an apple smoked sausage and man it was perfect for this.

Pineapple Sausages

2 cans pineapple chunks (with juice)
2 packages sausages

Pineapple Sausages
Pineapple Sausages
Chop up the sausages and add them and both cans of pineapple to a large sautee pan (this is when you should start whatever rice you’re going to have with it. We made a basmati pilaf. Cook over medium-high heat until the sugars in the pineapple juice caramelize.
Pineapple Sausages
My husband had his side by side, but the rest of us piled ours over a bed of rice and mixed it all together. A side salad is also a smart idea. 😉

This Week’s Menu (Sept 24-30)

Monday – Homemade Beef Hamburgers & Fries for the fam, Homemade Spinach Veggie Burgers for me, Vanilla Cakeballs for dessert

Tuesday – Pineapple Sausages for the fam, Vegan Quesadilla for me, Ice Cream with Berries for dessert

Wednesday – Homemade Chicken Nuggets with Rice & Corn for the fam, Tofu Nuggets with Homemade BBQ Sauce for me, Ginger Cookies for dessert

Thursday – BBQ Chicken Legs with Noodles & Peas for the fam, Chick Pea Falafels with Rice for me, Cocoa Brownies for dessert

Friday – We’re off on an adventure, so I have no idea what dinner will be!

Saturday – We’re off on an adventure, so I have no idea what dinner will be!

Sunday – Stew for the fam, Homemade Spinach Veggie Burgers for me, Rice Krispie Squares for dessert

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