Pineapple Suprise Cake // Who's ready for a trip to the tropics? Not that I'm complaining about the cold weather… I'm actually kind of liking it. I'm a winter girl at hear, however… I also, love to escape to the tropics every once in a while. I have a few recipes that can definatley help with that. One of them is one of my husband's favorites… A tropcial Pineapple Surprise Cake. It's actually Pineapple Upside Down Cake that I of course had to create a "in a jar" version.
I played around a bit, added a couple of ingredients and left it right-side up. I know… SHOCKER! Adding it to the JAR genre makes for a fun presentation.
Pineapple Surprise Cake Recipe
Ingredients:
- 1/4 cup butter
- 1 cup brown sugar
- 6 slices pineapple
- 6 maraschino cherries without stems
- 1 1/3 cup AP flour
- 1 cup sugar
- 1 cup sweetened coconut (3/4 cup for the cake and 1/4 cup for garnish)
- 1/3 cup Crisco
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons of vanilla extract
- 3/4 cup heavy cream
- 1 egg
Directions:
Turn on oven to 350 degrees and prepare the jars. You will need 6 clean jars. Spray each jar with cooking spray and set aside while you make the cake batter.
Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add coconut and mix for a few seconds in order for the coconut to be covered with the flour mixture. Add the Crisco and mix for 30 seconds. Add vanilla, cream, and the egg and mix on high for 2 minutes.
Add a pat of butter to the jars and place in the oven. Once the butter is melted add a tablespoon of brown sugar to the jar and mix with the butter.
Add a ring of pineapple and a cherry to the bottom of the jar and then fill the jar half way with cake batter.
Place the jars on a cookie sheet and place in the oven. Bake for 30-35 minutes at 350 degrees or until the top of the cake is slightly brown. Remove from the oven and let cool. Now you can make the coconut whipped cream to top off the surprise cake!!
Coconut Whipped Cream Recipe
- 2 cups heavy whipping cream
- 2 teaspoons coconut extract
- 1/4 cup powdered sugar
Pour cream into a chilled mixing bowl and mix on high for 1 minute. Add coconut extract and slowly add powdered sugar while the mixer is on low. Return the mixer to high until the cream becomes stiff. Keep a close eye on it. If it is over beaten it will become butter.
Prepare your Jars for Presentation
One of the things that makes desserts in jars so appealing is how you can decorate the jar for your guests. For this cake, I just tied a yellow jute ribbon around the jar to dress it up a bit. Then pipe the whipped cream on top with a star tip to give it a little pizzazz.
Ahead of time, toast up the 1/4 cup of the sweetened coconut in the oven under the broiler. Keep a close eye on it, it only takes a few minutes. Let cool. When you are ready to serve your cake sprinkle the coconut on top and place a cherry on top and voila, you have a lovely tropical treat to drive away the frozen winter (for a little bit at least!)
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looking to find out what size jars were used in the Pineapple Surprise Cake recipe
Donna, I used the 16 oz. jars and that’s make a rather large portion. You could easily use the 8 oz wide mouth jars as well.
kisses // heather
Um, yes and please. I am making this immediately.
Mmm… This totally reminds me of mom & being a kid. I am going to have to try this soon. ((Hug))
Wow girl. These look gorgeously yummy. Good enough to eat for sure :))))
Sounds delish! Gorgeous photos as always! I'm off to pin!
~Liz@HoosierHomemade.com
These are wonderful! I made them yesterday for my husband's birthday. I didn't have heavy cream so I used milk. Instead of a pinapple ring I used drained crushed pinapple and substituted the cherry for some chopped pecans. I didn't have jars so I used a jumbo muffin tin and baked for 30 minutes. The only problem I had {which is actually just a little OCD on my part} is the ingredients list is not in the same order as they come in the instuctions. I will most certainly be making these again, like later on this week! Thanks so much for sharing the recipe!
Just finished baking this up and it is delicious! Didn't have any jars but the batter was perfect for my 8×8 glass dish…baked about an additional 10 minutes and it baked up just fine. Never buying a pineapple upside down cake mix again! In the process of baking a second one because we devoured what was supposed to be our Easter desert for tomorrow!
These are so cute and such a great idea…..thanks for posting them
Do you have a place to subscribe to your web site so that I would receive an email when you post a recipe?'
Joan-
I do, you just have to click on the envelpe on my sidebar with all of my social media icons. That way, you can get WhipperBerry in your inbox each day!
kisses // heather
Heather, can I use butter instead of Crisco. This cake look fantastic, I’m making it tomorrow. Thank you.
Marie
How long will these keep refrigerated and can I put the lids on the jars and give as gifts?
These are so cute and such a great idea