Pineapple Upside Down Bundt Cake

Pineapple Upside Down Bundt Cake

I came across my bundt cake pan the other day. I thought to myself,  I really need to use it more often. So I went through my cupboard and found all the ingredients for a semi homemade pineapple upside down cake.  Then I found out my brother and his family were coming to town. I now had willing taste testers to help eat up the cake. My son and I would never have finished it by ourselves. It was fate.

INGREDIENTS:

  • 1 stick unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 can (20 ounces)  pineapple slices, reserve the juice
  • 1 small jar maraschino cherries (you will need about 15-20 depending on your bundt pan size)
  • 1 box yellow cake mix (thus the semi homemade description)
  • 1 package (3.4 ounce) vanilla pudding mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/3 cup milk

DIRECTIONS:

  1. Preheat the oven to 350 F degrees. Spray a bundt pan generously with nonstick spray.
  2. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar. Pineapple Upside Down Bundt Cake 2
  3. Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan. Pineapple Upside Down Bundt Cake 3
  4. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended. Pineapple Upside Down Bundt Cake 5
  5. Pour the batter evenly over the pineapple and cherries. Pineapple Upside Down Bundt Cake 6
  6. Follow the cake mix instructions for how long to bake in a bundt pan. Approximately 35-40 minutes. Bake until an inserted toothpick comes out clean.  Pineapple Upside Down Bundt Cake 7
  7. Cool the cake for about 30 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve. Pineapple Upside Down Bundt Cake 8
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Pulled Pork Tacos with Pineapple Pico De Gallo

pulled-pork-taco-2Everyday is taco day in my house. But how about a little sweet and spicy kick?  Tex Mex meets Hawaiian and this is the end result. The slow cooker does most of the work, you get all the credit. Can’t beat that!

INGREDIENTS:

  • 4 pounds pork shoulder
  • 1 cup barbecue sauce
  • 1/2 cup brown sugar
  • 6 tablespoons fresh lime juice (3 limes)
  • 1 teaspoon cayenne pepper
  • 2 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 1 can (20 ounces) pineapple chunks or fresh if available
  • 1 small white or red onion, diced
  • 1 jalapeno pepper, seeded and finely diced
  • 2 tomatoes, diced
  • 1 cup cilantro, chopped
  • 1/2 teaspoon crushed red peppers (optional)
  • 1 cup shredded red cabbage
  • 20  small corn tortillas

DIRECTIONS:

  1. In a 6 quart slow cooker add pork shoulder.
  2. In a large bowl, add barbecue sauce, brown sugar, lime juice (reserve 1 tablespoon for the pineapple pico de gallo), cayenne pepper, chili powder and garlic powder. Mix together to form a paste and spread evenly over pork shoulder.
  3. Cook on low for 8 to 9 hours; or you can cook on high for 5 to 6 hours. Shred when done cooking. pulled-pork-in-crockpot
  4. When your pork is ready, assemble the pineapple pico de gallo.
  5. Slice the pineapple chunks into smaller pieces and place in large bowl. Add the diced onions, jalapeno pepper, tomatoes, cilantro and reserved 1 tablespoon of lime juice. If you can handle the extra heat, add the crushed red peppers to the bowl. pineapple-salsa
  6. Top your tortillas with pulled pork, pineapple pico de gallo and shredded cabbage.
  7. Garnish with lime wedges. pulled-pork-taco-1

You can also change this recipe into pulled pork sliders by substituting Hawaiian bread rolls for the corn tortillas. pulled-pork-slider

Hawaiian BBQ Chicken Wraps

Hawaiian BBQ Chicken Wraps 1Sometimes I just want something quick and easy to make. This recipe is exactly that. I spent more time prepping and cutting than anything. And I was still done in less than 30 minutes.  Can’t beat that. Technically, I think the only thing Hawaiian about this recipe is the pineapple.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts, cut into bite-size pieces
  • pepper
  • garlic powder
  • 1/2 cup barbecue sauce
  • 2/3 cup chopped pineapple
  • 1/4 cup red onion, finely diced
  • 1 romaine heart, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup tomatoes, diced
  • 4 large tortillas, or 6-8 fajita size tortillas

DIRECTIONS:

  1. Heat oil in a large skillet over medium high heat. Add chicken pieces to pan and season with pepper and garlic powder.
  2. Continue to cook chicken pieces until cooked through and golden brown. Cooking time will vary depending on the size of your chicken pieces.
  3. When chicken is done cooking, turn off heat. Add barbecue sauce to the pan and toss chicken to coat.
  4. Place a warmed tortilla on a plate. Layer with chopped romaine, a spoonful of barbecue chicken, pineapple, onion, tomatoes and cilantro.
  5. Roll up burrito style and if needed, secure with a toothpick.
  6. Serve immediately.

Hawaiian BBQ Chicken Wraps 2