Tuesday, July 7, 2015

White Pineapple Cake

Super easy and delicious. This recipe is all about the finish.

This is a variation on a Pineapple Upside Down Cake, so it should be a yellow cake, but my dad has cholesterol problems and the only cake he's really allowed to eat is Angel Food. Which I am terrible at making. So this is a topping for a bought cake. You could use this over top any cake you make at home as well.

(Or any other cake you buy, I won't tell)

White Pineapple Cake

1 small Angel Food Cake
2-4 slices pineapple in juice
a small handful of maraschino cherries
2 tbsp juice from the pineapples
1/4 cup White Pineapple Balsamic
     plus a little more for drizzling

Lay the cake on a nice plate. Mix the pineapple juice with the balsamic and spread over the cake. Let soak for at least 10 minutes.

Top with pineapple rings and the cherries. Drizzle a little more balsamic over top.

That's pretty much that.

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