Mini Pineapple Upside Down Cakes {37 Cooks & Good Cook}

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I love being a part of both 37 Cooks and Good Cook Blogger/Kitchen Experts – and I love that they have combined forces for this event. Each of the 37 Cooks received the following items from Good Cook as part of the recipe challenge: Pineapple Corer/Slicer, Mixing Bowl, Spatula, and Chopping Mats. We then had a choice of one of the following items to play around with: Nonstick Round 9″ Cake Pan (Set of 2 for layer cakes), 13″ x 9″ Nonstick Covered Cake Pan, Dessert Bar Pan, or 4-Cup Loaf Pan. I ended up choosing the dessert bar pan because I thought that would be pretty versatile.

This was no ordinary challenge though – this was the Good Cook Potluck Pantry Challenge. The key word in that name is PANTRY, meaning we had to cook or bake with whatever we had in our pantry (including fridge) and not buy anything at the store. Thankfully my pantry is pretty well stocked and happened to have a fresh pineapple on hand! We had to use two of the Good Cook items – one from the core items received and the second item was whichever pan we choose.

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I knew right away that I wanted to make pineapple upside down cakes – this was my favorite cake growing up because it did not have frosting on it! I kid you not…to this day I still do not really like frosting unless it’s my own frosting which I do not sweeten much. My sweet tooth is not that strong I guess. This goes perfectly with a little dollop of lightly sweetened fresh whipped cream. Even though I chose to do a sweet recipe, this pan can be used for so much more than desserts – you can bake cornbread, risotto (yes risotto squares!), meatloaf, etc. The possibilities are pretty endless – you just need to be creative.

I used the following items to create my Mini Pineapple Upside Down Cakes: Pineapple Corer/Slicer, Spatula, Chopping Mats, and Dessert Bar Pan – I loved using the pineapple corer/slicer – super easy to use, say good-bye to canned pineapple rings!

The recipe is below however, here are a few substitutions that can be made:

  • If you are not gluten-free feel free to use a “regular” cake mix
  • The recipe is gluten-free, dairy-free, soy-free, and nut-free – the picture does show whipped cream but you can omit that.
  • Don’t like pineapple? Use a different fruit…raspberries, cherries, etc.
  • I used earth balance sticks – feel free to use whatever butter or butter alternative you want…I haven’t tried anything besides this and butter so I can not guarantee any results

Mini Pineapple Upside Down Cakes

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Method of Preparation

  1. Preheat oven to 350F
  2. Prepare cake mix according to package instructions (use the spatula to scrape down the sides of the bowl every so often if using a stand mixer)
  3. Evenly divide up the 2-3 tablespoons of earth balance into the 12 wells of the dessert pan
  4. Place pan in preheated oven to melt the butter – once melted remove from oven and sprinkle the brown sugar evenly into the wells of the pan
  5. Top the brown sugar and melted butter with one 1/2 chunk of pineapple and 1 natural maraschino cherry (halved or whole is fine)
  6. Pour in prepared cake batter evenly into wells of pan – leave about 1/4 inch room to let the cake rise in the oven
  7. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
  8. Remove from oven and using a heatproof serving plate or cutting board upside down onto pan,  turn plate and pan over.
  9. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
  10. Cool 30 minutes.
  11. Can be served either warm or cool with either ice cream (dairy free alternatives available), or whipped cream (or coconut cream)
  12. Store covered in refrigerator.

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Good Cook provided us with these products free of charge – all opinions are 100% my own.

Strawberry Chia Scones {Product Spotlight}

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I’m going to attempt a new feature on CCGF – I’m not 100% set on the details just yet but here is what I am thinking.

  • Either weekly, bi-weekly, or monthly I am going to do a product spotlight.
  • I do a bunch of reviews on the blog already but I thought I would highlight a few of my favorite thing.
  • These products are not necessarily going to be a food item, they may be kitchen gadgets, cookbooks, etc.
  • I plant to talk about the item, the pros, cons, how to utilize it, etc.
  • I just want to have fun with this and share with all of you my favorite items.
  • I started working at a natural foods store with tons of gluten-free options, many of which I have never tried so I thought I would incorporate some of those items as well.

What do you all think?

Below is my first product spotlight…

Pamela’s Biscuit & Scone Mix

By: Pamela’s Products

I love Pamela’s Products – it is one of my favorite packaged gluten-free goods. Lately I have been making my own flour blend to use but this is one that I would definitely go out and buy, especially her pancake mix (I’ll be taking that with me next week when we are fly fishing in Maine for a week). Below is a little bit of information about Pamela’s Products:

Here are some of the reasons why Pamela’s stands out from the crowd:

  • High quality sugars including, fruit juice, agave, coconut sugar, brown rice syrup and molasses create better tasting, decadent food.
  • The palm shortening is made from the most healthful part of the palm and is sourced from companies with fair trade and environmental stewardship track records.
  • Our nuts are from American suppliers to ensure freshness and quality.
  • Minimally processed grains like certified gluten-free oats, brown rice, millet and sorghum are used whenever possible to provide the benefits of whole grains they offer.
  • Sweet creamery butter (non-rBGH of course) and the highest quality monounsaturated safflower oil are used. Pamela’s does not use low quality oils.
  • The cardboard used in our packaging is made from recycled materials and are recyclable. Soy ink is used in all cardboard printing. We continue to seek additional sources of recycled materials.
  • We are in the process of changing our plastic trays to 100% recycled material.

What we leave out is as important as what we put in:

  • We never use any artificial colors, flavors, preservatives.
  • We never use high fructose corn syrup.
  • We have statements from all suppliers verifying our ingredients are non-GMO.  We are currently preparing to join the non-GMO Project, and are working closely with our vendors to assure the quality and source of all our ingredients

Biscuit and Scone Mix Ingredients: Brown Rice Flour, Tapioca Starch, Potato Starch, Sorghum Flour, White Rice Flour, Sweet Rice Flour, Grainless & Aluminum-Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Natural Evaporated Sugar, Sea Salt, Guar Gum, Baking Soda.

Allergy Information: Free of gluten, wheat, eggs, dairy*, nuts*, soy*, corn,

*=depends on if you use butter or a butter alternative, and if you use almond or soy milk.

Pros: easy to follow directions with several recipes listed on the package itself. No sugar in the mix so you can add as much or as little as you want (I didn’t use much). You can use whatever ingredients you wish making your biscuits or scones either savory or sweet.

Cons: Can’t find it in a store near me but will contacting them to carry it.

How I used it: After reading the recipe options on the packaged (which all sounded delicious) I wanted to try my own thing. B went to the store yesterday and picked up two packages of strawberries that were out of this world delicious. So I thought of making a fresh strawberry and chia seed drop scone.

Strawberries are a good source of folate and potassium, and very good sources of dietary fiber, Vitamin C and manganese. Chia seeds are amazing little things. In just one tablespoon they pack 6 grams of fiber, 3 grams of protein, and 2.9 grams of Omega-3 fatty acids! These are also great in smoothies, yogurt, and other baked goods.

These are delicious! I can however see why they say to use dried fruits in the recipe on the package…the fresh fruit makes it a bit sticky and uneasy to cut so I just made them into drop scones…don’t know if that is a real thing but it is now!

Strawberry Chia Scones

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1 Package of Pamela’s Products Biscuit & Scone Mix

8 Tablespoons of Butter or Butter Alternative (Earth Balance), Cold

1/3 Cup Wholesome Sweetener Organic Sugar

1 Cup Almond Milk

3/4 Cup Fresh Strawberries, Diced

1 1/2 Tablespoons of Chia Seeds

Follow directions on package – however when mixing in the fresh fruit mix by hand to prevent the fruit from becoming over mixed.

Place rack in top third of oven and pre-heat oven to 375°.

Combine dry mix and sugar. Using a stand mixer with paddle attachment or pastry blender, cut in butter until pea-sized crumbs are formed. Add milk. Add strawberries and chia seeds, mix until well incorporated. Take two large spoons and scoop scones onto a prepared baking sheet (either greased or parchment lined.You can sprinkle the top with a little bit of sugar before baking if you wish. Bake at 375° for 25-30 minutes, or until golden brown on top. Cool slightly and enjoy.

These came out moist and delicious! Hope you enjoy this recipes and give this mix a try. So versatile…you can make savory scones or biscuits as well!

*I was sent this mix from Pamela’s Products for a review – I was not compensated in any way and all thoughts and opinions are 100% my own.

Butternut Squash Soup (GF, EF, DF, OF, SF, Vegan, Vegetarian)

This is a very easy and delicious recipe that is packed with plenty of flavor and perfect for the cool “winter” days that we’ve been having this past week. I honestly can’t complain about the winter that we have had so far, but I won an awesome Cuisinart Immersion blender from Soup Chick and decided I need to make some soup. I looked around at what I had and threw together a very tasty butternut squash soup that just so happened to be free of pretty much everything, except flavor. There is no gluten, eggs, dairy, onion, or soy and is vegan and vegetarian!! The recipe is simple and can be adjusted to your specific needs and tastes buds.You also don’t need an immersion blender, you can instead use a food processor (which I don’t own) or a blender.

Simple Butternut Squash Soup

In a large stock pot over medium heat add olive oil. Add the garlic and ginger, cook for 1 minute. Add celery and carrots and continue to cook for 3-4 minutes. Add chopped butternut squash and vegetable stock. Simmer for 15-20 minutes, until squash is fork tender.

Remove pan from heat. Using an immersion blender blend soup until smooth. Season with salt, pepper, cinnamon, and cayenne pepper. Return to burner to warm throughout. Add maple agave nectar right before serving.