For several months last year, my son-in-law dropped hints about a pineapple upside down cake! I go to their house for Christmas Dinner, and I took the ever popular cake. I promised him that 2016 would be the year of the pineapple ... because it seems that most of the desserts I made in 2015 were flavored with orange! So ... this yummy cake was the second installment!
The cake is very moist and the icing is similar to what goes on top of a German Chocolate Cake ... Served warm, this was a fantastic dessert on a cold wintry evening! SIL made the coffee!
Pineapple Cake with Coconut Topping
2 cup flour
2 cup sugar
1 tsp baking soda
1 tsp vanilla
¼ tsp salt
1 – 20 oz can of crushed pineapple ... include juice
I throw all the ingredients in the food processor and blend it well. Bake in a 13x9 inch dish for 30 minutes at 350 degrees. I baked mine in two rounds and used the NuWave oven … 325 degrees at 25 – 30 minutes.
The topping is so easy. In a heavy pan, mix 1 can of sweetened condensed milk (Eagle Brand) and 1 stick of butter. After this begins to bubble together … remove from the stove and stir in 1 ½ ups of coconut and 1 cup of pecans (use your favorite nuts). Pour the topping on the cake while it is still warm.
This is delicious served warm, so we just set the cake in a warm oven while we had dinner! It was fantastic.
I baked this lemon pound cake in the NuWave and learned that you have to place things right in the center of the rack ... notice how is rose a little taller on one side!
Lemon Poppy Seed Pound Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure lemon extract
1/3 cup vegetable oil
Blend the ingredients together in the food processor and bake in a 9 inch loaf pan at 350 degrees for 50 minutes in a standard oven … or for about 30 minutes at 325 degrees in the NuWave infrared oven. I like to sprinkle mine with Poppy Seed before I bake it. You can also blend it into the batter!
This breakfast casserole was quickly done in the NuWave! I cut it into small sections and froze them for a quick microwaved breakfast.
Sausage Breakfast Casserole
1 pound sausage
6 slices bread, cubed
1 1/2 cups shredded cheddar cheese
1 teaspoon salt
2 cups milk
1 teaspoon dry mustard
4 ounces mushroom pieces, drained
1/4 cup green bell pepper, diced
1/4 cup green onion, diced
Brown the sausage, bell pepper and onions. Mix all the ingredients together and pour into a 13x9 inch casserole. This can be immediately baked or refrigerated overnight and baked the following moning.
Bake at 325 degrees for 45 minutes. I made half this recipe and divided it into two small bread pans. I baked them in the NuWave at 325 degrees for about 20 minutes.
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