#pineappleupsidedown

A tasty shot that tastes like the famous Pineapple Upside Down Cake. It has sweet pineapple, vanilla, and a hint of cherry flavors.

Ingredients: 1 part vanilla vodka. 1 part pineapple juice. Splash of grenadine. Maraschino cherry for garnish.

Instructions: Pour vanilla vodka and pineapple juice into a shaker with ice. Shake well. Strain into shot glasses. Add a splash of grenadine to each shot glass for color. Garnish with a maraschino cherry on the rim of each glass.

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in the delightful fusion of Pineapple Upside Down Cake and Donuts with this scrumptious parfait. The caramelized pineapple base, moist donuts, and airy whipped cream create a heavenly treat for your taste buds.

Ingredients: 1 cup crushed pineapple. 1/2 cup brown sugar. 1/4 cup unsalted butter, melted. 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract. 1 cup whipped cream. Maraschino cherries for garnish.

Instructions: Warm the oven up to 175F 350C. Crack up some pineapple, add some brown sugar, and melt some butter in a bowl. Spread the dough out in the bottoms of donut molds. Blend the flour, sugar, baking powder, and salt together in a different bowl. Mix the dry ingredients together with the milk, egg, and vanilla extract until the mixture is smooth. Fill each donut mold about two thirds of the way to the top with batter. Pour the batter over the pineapple mixture in the molds. Put a toothpick in the middle of a donut and bake for 15 to 18 minutes, or until the toothpick comes out clean. After a few minutes, turn the molds upside down to get the donuts out and onto a cooling rack. After the donuts have cooled, put them in serving glasses or jars and top them with whipped cream. Add more crushed pineapple and a Maraschino cherry to the top of each parfait. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 18 minutes

Indulge in a delightful vegan, gluten-free, and refined sugar-free version of the classic pineapple upside down cake. This moist and flavorful cake features sweet pineapple slices atop a tender crumb, all without any animal products, gluten, or refined sugars.

Ingredients: 1 cup almond flour. 1/2 cup gluten-free oat flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. 1 can pineapple slices, drained. 1/4 cup maple syrup. Maraschino cherries optional.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, oat flour, coconut sugar, baking powder, baking soda, and salt. Add almond milk, melted coconut oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until well combined. Pour maple syrup into the bottom of a greased 9-inch round cake pan. Arrange pineapple slices on top of the maple syrup in the cake pan. Place maraschino cherries in the center of each pineapple slice if desired. Pour the cake batter over the pineapple slices, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Serve slices warm or at room temperature. Enjoy!