Ole Smoky Moonshine Pineapple Upside Down Cake

Ole Smoky Moonshine Pineapple Upside Down Cake

Earlier in the summer I received a bottle of Pineapple Moonshine from Ole Smoky.  I thought about what I could make with it and after going back and forth with different drink options I ended up deciding on using it for baking and since it’s Pineapple the most obvious choice was Pineapple Upside Down Cake.


I am not a big fan of Pineapple Upside Down Cake but I decided to bake it for my husband as a treat.  To get started I took the pineapples out of the can and soaked them in the Pineapple Moonshine for about eight hours.

When I was ready to make the cake I melted the butter and sugar on the stove top, the recipe I was following used a skillet for their cake, since I didn’t have a skillet I used a regular round cake pan and just made the brown sugar mix in a sauce pan.  It’s up to you what you use for the recipe.


The foundation of a good Pineapple Upside Down Cake is the mixture of the pineapples and brown sugar.  Make sure all your pineapples are covered and while that mixture is setting your make the cake batter.  I think the cake pan I used this time was too low so I would recommend a deep cake pan so the cake can rise while baking.



As you can see I didn’t give my cake much room to rise while baking but it still turned out great in the end.  It was moist and delicious even after two days it was still good.  The sugar mixture gave the cake a beautiful crust that was a little crunchy and the crumb on the cake was soft and delicate.  It was perfect.




I didn’t use the traditional cherries with my cake but you can.  When the cake is finished baking let it rest before removing it from the pan since the bottom is very moist.  I hope you give the recipe a try especially with the holidays approaching.  To purchase your own bottle of Ole Smoky Pineapple Moonshine or any other of their products be sure to visit their website.  Here’s the recipe for Ole Smoky Moonshine Pineapple Upside Down Cake.

Pineapple Caramel Topping
1 can of pineapple rings drained and juice reserved
1/2 cup butter
2/3 cup packed brown sugar

Cake Batter
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter/maragine, softened
1 cup granulated sugar
2 large eggs at room temperature
1/2 tsp almond extract
1 tsp vanilla
1 Tbsp rum
1/4 cup pineapple juice
1/2  cup Ole Smoky Pineapple Moonshine

Special ingredient – one jar of Ole Smoky Pineapple Moonshine

*Preheat oven to 350°F.

Remove pineapple rings from the can and soak in the jar of pineapple moonshine for at least four hours.  Reserved the pineapple juice.

Pineapple Caramel Topping
Melt the butter in sauce pan over medium heat, then add the brown sugar.  Let it simmer, stirring frequently for 4-5 minutes.  Remove from the heat, and arrange the pineapple rings in the cake pan and pour the brown sugar mixture right into the pan.

Cake Batter
Beat the butter in a large bowl with an electric mixer until fluffy, then add in the sugar.  Add eggs, one at a time, beating after each addition, then add in the almond extract, vanilla and rum.

Sift together the flour, baking powder, and salt and add half of it to the butter mixture beating on low speed just until blended.  Add in pineapple juice and pineapple moonshine, then add remaining flour mixture, beating just until blended.

Spoon the batter into the cake pan over top the pineapple topping and spread evenly.

Bake It!
Bake cake in middle of oven until golden and a toothpick inserted into the middle comes out clean (approximately 40 minutes). Let the cake rest in skillet for five minutes, then invert a plate over cake pan and invert cake onto plate.



Original recipe adapted from Salt Tree.

Key Lime Pound Cake Recipe

Key Lime Pound Cake Recipe

key lime pound cake

I love baking in the winter it’s one of those things that helps me relax and relieve stress and as an added bonus having sweets I baked keeps me from buying the processed store stuff.  I am always looking on Pinterest for baking ideas and came across a Key Lime Pound Cake recipe I just had to try to make on my own.  I have to admit I had no idea how it would turn out and I never thought about using lime juice in pound cake.  Rosetta Bakes recipe is extremely popular so I figured it was worth the try.  This is like any other pound cake recipe I’ve used in the past the only difference is the addition of lime juice in the batter.  I really loved how soft the crumb is on this cake.  It’s heavy like pound cakes are supposed to be but it’s not to dense.  Mines tasted amazing.  It was like a store brought cake to me.  Be sure to keep this recipe for when spring and summer arrives it will be even more perfect then.


1 cup butter/margarine (softened)

1/2 cup vegetable  shortening

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1 cup milk

1/8 teaspoon salt

1 teaspoon vanilla

1 teaspoon key lime zest

1/4 cup key lime juice


Preheat oven to 325 F.  Beat butter and shortening at medium speed, or until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder and salt.  Add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low-speed just until blended after each addition. Mix in vanilla, key lime zest and key lime juice.  Pour batter into a greased and floured 10-inch (12-cup) tube pan.

Bake at 325 for 1 hour and 20 minutes (it make take less or more time depending on your oven), or until a long wooded pick inserted in the center of cake comes out clean.  Cool in pan on a wire rack 10 to 15 minutes, remove from pan to a wire rack.

Prepare Key Lime Glace, and immediately brush over top and sides of cake.  Cool completely (about 1 hour).

Key Lime Glaze

1 cup confectioner sugar

2 Tablespoons key lime juice

1/2 teaspoon vanilla

Mix all ingredients together and brush over top and sides of cake.



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More Festive Baking with Cakes Under the Influence

More Festive Baking with Cakes Under the Influence


Cakes Under the Influence


Disclosure:  The item featured below is a part of my Holiday Gift Guide.  I was provided an item in exchange for an honest review.  Any and all opinions expressed are my own and have not been influenced.


I love the fall and winter because it means I am getting the opportunity to bake lots of goodies, I usually do most of my baking during this time of year because it not only keeps the house nice and warm but it keeps it smelling so yummy.  I just love trying new cookies and cupcake recipes and sharing them with my family and friends.  As much baking as I’ve done though I’ve only baked with alcohol in one cookie recipe and one cake recipe from Trinidad.  I usually don’t use much alcohol in my baking because I don’t think it lasts long or stays in the recipes except for the cake from Trinidad.  Well I had the unique opportunity to try and add Cakes Under the Influence to my Holiday Gift Guide this year and I jumped at the chance.



The kits at Cakes Under the Influence are made for you to create cocktail inspired cakes that are infused with your favorite cocktails.  Their mold include:


  • Champagne Flute Mold
  • Martini & Mini Martini Mold
  • Margarita and Mini Margarita Mold
  • Shot Mold




Making the cakes are so easy it’s a breeze and anyone can do it.  First you set up your molds.  Since they have odd shapes they come with special silicone molds to keep the baking mold in place while your cakes bake in the oven.


I got a hi-proof baking kit to try in my review kit in chocolate flavor.  It’ was enough to make six cakes.  I decided to mix mines with wine.  The package says just add 8 ounces of your favorite cocktail mix and mix for two minutes.


I filled the molds with the batter and got ready for baking.  They were in the oven for about twenty minutes at 325.


After they were finished baking I put them in the plastic decorative cups.  They are dense cakes so you can pour more or your favorite cocktail mix on after it’s finished baking if you want to add more, it’s really up to you.  I made a simple glaze with powdered sugar and wine to pour over mines and they were a hit with the adults at Thanksgiving dinner.  They were the first desserts off the table.  It’s a very fun and creative idea for parties, holidays, bridal showers, and girls night in.  You can have lots of fun making these with friends and family members or just for two when you’re having a special dinner.  Kits start at $24.99 for a kit for two and increase based on the number of people.  They offer a family and friends kit for $39.99 which would be a fun idea for a small party or gathering with friends or family.

You can purchase them online from their shop.  Have you ever wondered how much alcohol stays in your finished food?  Here’s a fun infographic that tells you just that.

Alcohol in Food and Bakery

The folks at Cakes Under the Influence also created a fun infographic that tells you how much alcohol is in a cake serving using their hi-proof cake mix or using a regular cake mix off the store shelf.

how much alcohol is in a baked cupcake infographic

Check out their site and grab a kit this holiday season or for a special occasion you’re going to enjoy creating with these kits.

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White Velvet Cupcakes

cupcake collage

I am working on getting better at posting the cupcakes I bake but I have been baking weekly cupcakes like I said I would.  I love these white velvet cupcakes, I adapted them from Rose’s Heavenly Cakes.  I had to change some things to make it easier for me to bake since some of the things she listed I didn’t have them on hand.  These are sure to become you go to Vanilla cupcake and it’s a great base recipe to create even more delicious goodies.

White Velvet Cupcakes

I really like these because they are soft and fluffy but better than any box mix you can find.  It’s not hard to make at all and they keep moist.  I left mines out overnight and the next day they were still as soft as they were the day before.  They would work great for weddings, birthday parties, showers, or what ever occasion you are celebrating.  Plus you can do like I did and use different kinds of frosting on the cupcakes as well.

Cupcakes with Buttercream Frosting

Cupcake with White Chocolate Cream Cheese Frosting

The first cupcake has buttercream frosting on top and the second has White Chocolate Cream Cheese Frosting.  Both work well with this cupcake and I’m sure it could work with a Chocolate Frosting or a Ganache as well.   Check out the recipe below.

[gmc_recipe 2731]

Nielsen Massey Vanilla Extract Review

I love baking it centers me.  It’s like yoga for me.  It’s balances me and relieves my stress level tremendously so you can imagine I try to do it as often as possible.  That’s why this year I plan to try to bake at least 52 different cupcake recipes, that doesn’t include baking for family, friends and cakes for all the birthdays for my kids and my hubby.  So I plan on being busy this year baking.  One of the key things you have to have in baking is high quality ingredients.  The more I bake the more I realize that the quality does matter.  It’s like anything else in life if you want to end up with a high quality product you use high quality ingredients.  This became more important to me when I started dipping into cake decorating and baking for others.  I’ve always wanted to try Nielsen Massey products.  I’ve seen it in the store, online and always on the cooking shows.  I think if I want to be the best then I must use the best stuff there is out there.  So I was super excited when I asked and was given the chance to review their Madagascar Bourbon Pure Vanilla Extract.

Nielsen Massey Vanilla

When I found out I was getting to try this out I was so excited.  I couldn’t wait to share the news with hubby.  I jumped when I got the yes and stalked the mail during the holiday waiting for it to arrive.  Then one day the box arrived and I opened it and immediately felt like I was a better baker just for having it in my kitchen cabinet.  The next step was baking with it and which recipe would be getting this first.  I was pretty surprised that I waited two weeks before baking with it for the first time.  I wanted to use it for something good, something special and I am so glad I waited but I have to say since baking with it I want to use it in everything.  I used it to make White Velvet Cupcakes and it had my house smelling so amazing when I was baking.  What I wish I had was smell-o-vision or better yet taste-o-vision so you can smell how great it smelt and the taste was so heavenly in the cupcakes.


This recipe called for mixing the vanilla in with eggs and some water before adding to the recipe.


These were cupcakes I baked for a birthday party.


putting the cupcakes in the box, some were chocolate and some were vanilla

I’ve already baked at least four times in the past two weeks using this vanilla and I have to say I’m hooked.  I don’t know how I will go back to my regular brand.  Here’s my honest opinion for you even if you are just baking a few times a year get some of this stuff in your pantry and feel like a pro when you are baking.  It’s worth the investment.  You can save it for special occasions that way you don’t feel like you’re spending a lot for vanilla extract.  This really took my cupcakes to another level in taste and quality.  It had vanilla flavor three days later, it didn’t mellow out during baking and the smell was amazing when I was baking.  I am going to try in cookies next.  I’m sure I’ll love it in that as well.

Get Nielsen Massey Vanilla
Buy online at Williams & Sonoma or  Amazon
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Cookies and Cream Cupcakes

I was so excited about making these cookies and cream cupcakes.  Its was so easy and they tasted great.

Cookie Mix

I used about eight cookies in mines but you can add more or use less in your recipe.  Its all about the amount to cookies you want to see in your finished product.

Black and white wrappers


I thought these black and white print wrapper would be perfect for the cupcakes.  They brought out just the right pop.

cupcake liners


Liners waiting to be filled with batter and get popped in the oven.

cream cheese frosting


When you make these you can use store brought frosting but there is nothing better than making your own from scratch.  And if you’re used to making frosting you can change up and recipe and make a whipped frosting or a butter cream frosting.  Pretty much whatever you like.

cookies and cream cupcakes


Cupcakes ready to be frosted.  When baking make sure you keep an eye on them so they don’t over bake.  Mines sat a little longer than I wanted but they were delicious none the less.

cookies and cream cupcakes


I used a basic swirl pattern on mines but you can frost yours any way you prefer.

bitten cupcake

I hope you give the recipe a try because these are soooooo good.  Happy Baking.

[gmc_recipe 2354]


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