Raspberry Cheesecake with Pound Cake Crust
I love raspberries. This time of year you can finally get them reasonable so I take full advantage of it. Recently I was watching one of my favorite shows, Diners Drive In’s & Dives, and they showed a cheesecake recipe that looked out of this world from Tin Roof Grill in Utah. While I didn’t get down the whole recipe what I was most infatuated with was the crust…..made of pound cake. I knew right then that this was so getting made to the best of my ability.
I was in a baking mood the day I made this so I ended up going double duty and made my first ever pound cake. Using Paula Deen’s Sour Cream Pound Cake recipe. It turned out so great! So great that I got anxious and didn’t let it cool enough so you will see that it ended up not coming ‘perfectly’ but you know what? That’s okay! So now on to the rest of the recipe.
Let’s start with the crust. Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices. Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven. Like I said above I got too eager with mine and took it out while still hot so it kind of fell apart. However, I was still able to get enough slices to cover the bottom and the sides. Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
Once you are done layering the pound cake now it’s time for the filling. In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream. So you don’t damage the raspberries fold them gently into the cheesecake filling. Pour mixture into the crust then top with the chopped up cake pieces.
As a safeguard I always put my spring-firm pan on top of a larger cookie sheet in case of any drips. Put into oven and cook for 1 hour. Let cheesecake completely cool before serving. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Cheesecake recipe adapted from Pillsbury.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
pieces
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- 1 loaf of poundcake sliced, save ends and cut into small pieces
- 2 8 ounce packages of cream cheese softened
- 3/4 cup sugar
- 2 eggs
- 1/3 cup sour cream
- 1 tsp vanilla
- 6 ounces raspberries cleaned
Ingredients
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- Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices. Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven.
- Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
- In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream.
- Fold raspberries gently into the cheesecake filling.
- Pour mixture into the crust then top with the chopped up cake pieces.
- Put spring-form pan on top of a larger cookie sheet in case of any drips. Put into oven and cook for 1 hour.
- Let cheesecake completely cool before serving. Enjoy!
Red, White & Blue No Bake Cheesecake #SundaySupper
Who is ready for 4th of July? ** Raises hand, Me! Me! Me!** Anyone else? I mean what is not to love? Cookouts, fireworks, ice cold beer, fireworks, parades and more fireworks and best of all cookout food! This year I decided to try something different with my no bake cheesecake and ended up very happy with the results. My Red, White & Blue No Bake Cheesecake will be making the cookout rounds this year.
Every year for the 4th of July growing up we would have big parties at my grandparents house. Their home was on the main street of a small town and the parade went right by. Afterwards we would have a cookout. So much fun and so many great memories.
This year we plan on spending most of the time by the pool at our new home. Kicking back and relaxing and spending time with the family is what it is all about, am I right? So now on to the dessert!
To get the ‘blue’ obviously I decided to use blueberries. Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.
Once the blueberries have cooled it’s time to make the rest of the cheesecake. Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well. Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.
Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust. Add the rest of the filling on top of the blueberry layer. Now put the pie into the refrigerator for at least 2 hours. Before serving add the cherry topping after refrigerating. Slice and serve…and here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Blueberry Sauce adapted from Farm Girl Gabs.
As always thank you to our Sunday Supper host! Check out these other recipes your 4th of July crowd will be sure to love.
Red, White, and Blue Sunday Supper Recipes
Patriotic Picnic Picks
- American Flag Layered Dip by Soulfully Made
- Baked Blueberry Pancake with Cherry Syrup by Pies and Plots
- Gluten Free Blueberry Almond Coffee Cake by Cricket’s Confections
- Blueberry Cherry Chia Pudding Parfaits by Daily Dish Recipes
- Blueberry Watermelon Salad by The Crumby Cupcake
- Boozy Red, White and Blue Fruit Salad by Food Lust People Love
- Healthy Greek Yogurt Parfait with Summer Fruit by Confessions of an Over-worked Mom
- Patriotic Slaw by Our Good Life
- Red White and Blueberry Dinner Salad by Cooking With Carlee
- Red, White and Blue Deviled Eggs by A Kitchen Hoor’s Adventures
- Tomato, Cucumber and Bleu Cheese Salad by A Day in the Life on the Farm
Liberating Desserts
- American Flag Fruit Tart by That Skinny Chick Can Bake
- Blueberry Strawberry Swirl Sherbet by Cindy’s Recipes and Writings
- Key Lime Cream Puffs by Gourmet Everyday
- Patriotic Low Carb Vanilla Mousse in the Instant Pot by My Life Cookbook
- Red White & Blue Bundt Cake by Restless Chipotle
- Red White and Blue Banana Ice Cream by The Bitter Side of Sweet
- Red, White & Blue No Bake Cheesecake by Bottom Left of the Mitten
- Red, White and Blue Broken Glass Jell-o by Turnips 2 Tangerines
- Rollitos de Vino Blanco by What Smells So Good?
- Rose Petal Jam Filled Blueberry Cupcakes by NinjaBaker.com
- Star Spangled Cookies by The Freshman Cook
- Strawberry and White Chocolate Panna Cotta by Tara’s Multicultural Table
More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Servings |
pieces
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- 2 cups blueberries washed
- 1/2 cup sugar
- 1/2 cup water
- 1 Tbs Cornstarch
- 1 box Jello-O No Bake Cheesecake Cherry
- 2 Tbs sugar
- 5 Tbs butter melted
- 1-1/2 cup milk
Ingredients
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- Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.
- Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.
- Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.
- Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust.
- Now add the rest of the filling on top of that.
- Put the pie into the refrigerator for at least 2 hours.
- Before serving add the cherry topping after refrigerating. Slice and serve. Enjoy!
Neapolitan Poke Cake
Ah February! I am so happy to see you. While this tends to be one of the colder months of the Winter in Michigan we are now starting to see that it’s creeping closer and closer to Spring. It’s lighter out in the morning and we are making it to nearly 6pm before it gets dark. We made it over the holiday hump and are still motivated with all the New Year resolutions we made. Punxsutawney Phil says 6 more weeks of Winter but February brings a little holiday that can easily leave you feeling warm in the heart & soul even if it’s cold outside, “Valentine’s Day”. For my sweethearts I made this Neapolitan Poke Cake. Layers of strawberry, chocolate and vanilla make this simple dessert into a special treat for the ones I love.
Aren’t simple desserts the best? Not only are they easy to make but I am still in the learning phases of becoming the baker I one day hope to be! Until then I will stick with no-bake cheesecakes, simple upside down cakes and poke cakes. Easy and delicious.
When I make cakes I always go straight to the box but then I divert from the directions by substituting the water for milk and that is what I did here by following the directions but adding whole milk instead. So all you have to do it beat cake mix ingredients in a bowl at medium speed until well combines. Grease a 13×9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
Once the cake has cooled down a bit make the pudding. With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Now it’s time to ‘poke’ it. Take a straw and insert to make holes all over the cake. Pour the pudding on top of the cake then take spatula to push the pudding so that it goes into all the ‘pokes’ and spread evenly all over the top.
Refrigerate to let the pudding set for around 2-3 hours. Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Place several pecks on the cheek for good measure when serving. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Happy Valentine’s Day!
| Servings |
pieces
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- 16.5 ounces Strawberry Supreme Cake Mix
- 3 eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 3.9 ounces chocolate pudding
- 1 cup milk
- 8 ounces extra creamy whipped cream
- 2 tsp vanilla
- 4-6 strawberries chopped
- 1/4 cup chocolate syrup
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
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- Beat cake mix ingredients in a bowl at medium speed until well combines.
- Grease a 13x9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
- Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
- With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
- Refrigerate to let the pudding set for around 2-3 hours.
- Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Enjoy!
Peppermint Mocha Poke Cake
The holidays are so much fun around here. Not only do we have Christmas coming but it’s also a time for several birthdays in our family. Just a few days before Christmas we celebrate my Mother -In-Law’s. After spending the week with her recently I found out she has a peppermint mocha obsession so I decided to bake her something I know she will love, Peppermint Mocha Poke Cake.
While we were in Disney World during the week of Thanksgiving I found out that my MIL has a ‘Starbucks’ Sixth Sense. It was like she could sniff one out from 300 feet away. She would say “I’ll be right back!” then return with a steaming cup of Starbucks Peppermint Mocha with delight in her eyes. I think it was her favorite thing to do next to eating at Be Our Guest. I hope she enjoys this cake as much as she enjoyed that Starbucks!
Feel free to cook the white cake mix per package directions. For me, that is usually just a ‘guide’. Most boxed cake mixes call for water which I will substitute with milk. Or for my Piña Colada Upside Down Cake I added pineapple juice. Mix it up! And this trick works for most baked goods. Take my Chocolate Cherry Cafe Brownies for example, I used coffee instead of milk or water. Turned out great!
For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13″ x 9″ greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes. Once the cake has cooled down a bit now it’s time to ‘poke’ it. Take a straw and insert to make holes all over the cake. Once it’s been sufficiently poked now it’s time to prepare the pudding.
With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks. Now lick the bowl, you know you want to! Refrigerator to let the pudding set for around 2-3 hours.
Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top. So festive! And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
pieces
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- 1 box white cake mix
- 1/2 cup oil
- 1 cup milk
- 3.9 ounces chocolate pudding mix
- 1/2 cup milk
- 1/2 cup peppermint mocha creamer I used Coffee Mate-Holiday Collection
- 8 ounces frozen whipped topping, thawed
- 2 ounces peppermint bark chopped
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
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- For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13" x 9" greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes.
- Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
- With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
- Refrigerator to let the pudding set for around 2-3 hours.
- Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top.
Chunky Applesauce Cheesecake
Ah, Fall! You are finally here! We are cooling down this week after an extended heat wave and I am so happy. The heat, humidity and mosquitoes have been bad here in Southwest Michigan so I am ready to start seeing the leaves fall, breathe in the cool crisp air and enjoy all that this beautiful state has to offer for the season. I also cant wait to share you with you one of my favorite fall desserts, Chunky Applesauce Cheesecake.
I call this ‘Chunky Applesauce’ because this is the applesauce recipe that I make for my family. If I have a few apples laying around I will whip this up as a side for dinner. And since I honesty cannot resist a cheesecake this is a great dessert that combines two of my favorite things. So gather your ingredients….
If you wanted to just make the applesauce like I do, you would just use this step alone. I’m sure your family will love it, it’s perfect with a pork roast and mashed potatoes. Now on to the applesauce. Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice. Stir to combine and bring to a boil cooking for around 10 minutes. Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased spring form pan. In a mixing bowl combine the cheesecake ingredients: cream cheese, sugar, brown sugar and cool whip. Mix with electric mixer until all combined. Once the applesauce has cooled down a bit add to the top of the graham cracker crust. On top of that add the cheesecake mixture.
Let the cheesecake refrigerate for 4-6 hours. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
**Cheesecake filling adapted from Sprinkle Some Sugar
| Servings |
pieces
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- 6 Tbs. butter melted
- 1 1/2 cup graham crackers
- 2 Tbs. sugar
- 4 Red Apples chopped into chunks
- 1/4 tsp salt
- 2 Tbs. butter
- 1 tsp vanilla extract
- 1 Tbs. corn starch
- 1 cup apple juice
- 16 ounces cream cheese, softened
- 1/2 tsp cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup whipping cream
- 1/4 tsp nutmeg
Ingredients
Crust
Chunky Applesauce
Cheesecake
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- Start with making the chunky applesauce. Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice. Bring to a boil and cook for around 10 minutes.
- Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
- For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased spring form pan.
- In a mixing bowl combine the cheese cake ingredients: cream cheese, sugar, brown sugar and cool whip. Mix with electric mixer until all combined.
- Once the applesauce has cooled down a bit add to the top of the graham cracker crust. On top of that add the cheesecake mixture.
- Refrigerate 4-6 hours. Cut & serve. Enjoy!
Butterscotch Bottom Pumpkin Spice Cheesecake
Since this is the first Fall that my blog has been around I really felt like it was lacking a pumpkin recipe that I’ve been seeing all over Pinterest. So I thought I better get on it~introducing my Butterscotch Bottom Pumpkin Spice Cheesecake! Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans. A quick no-bake dessert that is perfect for Fall.
I’ll be honest, I’m not much a baker. While it’s a goal I’ve set for myself over the next year I’m not quite there so when I make a dessert it has to be a quick and most likely no bake. Since most pumpkin recipes are baked pies, cookies and cakes I had to be creative and pull from recipes that I’ve already made and reinvent it. Bingo! My Chocolate Bottom Strawberry Cheesecake is a no-bake dessert that can easily be updated with pumpkin flavor.
Before we get to the video, I made some candied pecans for the top of this pie. I made these prior to the video and they are not included so quickly let me tell you how. Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar Add butter to the pan and begin to melt, add pecans and brown sugar. Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize. Take off heat and pour on a piece of wax paper on a pan. Let cool while you make the pie.
Now on to the video. *Part way through the video the lens sadly got splattered & I didn’t realize it! This is my 2nd video so I am kind of glad it happened so I can be a little more cautious next time!
Just a few easy steps and then in to the refrigerator to set. And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
**Music ‘A Hoot’ by Partners in Rhyme
| Servings |
pieces
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- 1 pkg graham crackers (in a 14 oz. box there are 3 seperate packages, you need just one of those)
- 5 Tbs butter, melted
- 1 Tbs sugar
- 2 ounces chopped pecans
- 1 Tbs butter
- 1 Tbs brown sugar
- 1 pkg (3.4 oz) cheesecake flavored jello
- 1 3/4 cup milk
- 1/4 cup pumpkin puree
- 1 Tbs pumpkin pie spice
- 1 tsp vanilla
- 1 cup butterscotch chips
- 2 Tbs milk
- 2 ounces candied pecans see directions
- 1/4 cup butterscotch chips
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
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- Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar Add butter to the pan and begin to melt, add pecans and brown sugar. Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize. Take off heat and pour on a piece of wax paper on a pan. Let cool while you make the pie.
- Crush crackers in a ziploc bag. Add sugar. Pour in greased pie pan. Add melted butter. Mix and form as crust in pie pan.
- Add butterscotch chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Stir until well combined. Pour onto the top of prepared crust.
- In a bowl combine jello, milk, pumpkin, pumpkin pie spice and vanilla. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.
- Top with candied pecans and 1/4 cup butterscotch chips.
- Refrigerate for 2-6 hours.
- Cut into 8 pieces. Enjoy!
Piña Colada Upside Down Cake #SundaySupper
Looking for a luscious dessert that tastes as good as it smells while baking? With this Piña Colada Upside Down Cake you will feel like you have been transported to a tropical local. Flip flops not required to enjoy.
This cake uses regular boxed cake mix but then it is given an ‘island vibe’ by using Coconut Crème Jell-O Pudding mix and pineapple juice instead of oil. So gather your ingredients…..
I greased a square & circle 8″x8″ pan to make 2 cakes. I wanted to send over the second one to my in-laws as a ‘Thank you’ for all the help they did on our new back deck. Feel free to make this in one pan only using baking directions according to the type of boxed cake mix you use.
In the bottom of your greased pan pour the 1/2 cup of melted butter, dividing into each pan if your making 2 cakes. Then add your brown sugar again dividing if making 2 cakes. Place your cherries on top of the butter & brown sugar mix.
Drain your pineapple into another bowl so that you can make sure you reserve the liquid to use for the cake mix. Now add the pineapple to the pans. Then your shredded coconut.
Now it’s time for the cake mix. Which is simple as adding your cake mix, Jell-O pudding, eggs, milk and reserved pineapple juice. Mix with electric mixer until well combined, 3-5 minutes or so. Pour batter over the top of your delicious pineapple & coconut.
Bake for 34 minutes at 350 degree or according to the directions on your cake mix for the type of dish you are using. Once cake has cooled slightly place a plate inverted on top of pan. Flip plate over. When pan is removed you should now have the pineapple & coconut mixture facing up. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
I’ve really enjoyed my first Sunday Supper. Thank you Constance of Cosmopolitan Cornbread for hosting. Check out all the other delicious ways to use Coconut on today’s Sunday Supper:
Great Starts
- Coconut Granola Bowla by Family Foodie
- Gluten Free Coconut French Toast by Gluten Free Crumbley
- Make Ahead Healthy Piña Colada Breakfast Parfait by Easy Cooking with Molly
- Piña Colada Granola (grain free) by My Life Cookbook
- Piña Colada Nut Bread by Where Latin Meets Lagniappe
- Piña Colada Overnight Oats by Take A Bite Out of Boca
- Piña Colada Pancakes by Dizzy Busy and Hungry
Dive in with Sides and Appetizers
- Easy Piña Colada Salad by April Golightly
- Piña Colada Coleslaw by Culinary Adventures with Camilla
Coco-Nutty Main Dishes
- Chickpea Potato Curry by Sunday Supper Movement
- Piña Colada Chicken and Rice by Cindy’s Recipes and Writings
- Piña Colada Chicken Skewers by The Crumby Cupcake
- Pineapple Barbecue Chops with Colada Slaw by A Kitchen Hoor’s Adventures
- Slow Cooker Pineapple Chicken Curry by Caroline’s Cooking
“Col-lots-a” Desserts
- Coconut Pound Cake by Cosmopolitan Cornbread
- Cookies and Coconut Cream Popsicles by Books n’ Cooks
- Creamy Dairy-Free Vegan Coconut Ice Cream by Positively Stacey
- Easy Piña Colada Fudge by Hezzi-D’s Books and Cooks
- Easy Piña Colada Poke Cake by Crazed Mom
- Homemade Samoas by That Skinny Chick Can Bake
- How to make a Piña Colada Flan by Asian In America
- Island Breeze Piña Colada Panna Cotta by The Weekend Gourmet
- Kheer by What Smells So Good?
- Mini Roasted Blueberry and Coconut Cream Trifles by Cupcakes & Kale Chips
- Piña Colada Bars by Dessert Geek
- Piña Colada Cream Pie by Cookin’ Mimi
- Piña Colada Cupcakes by The Redhead Baker
- Piña Colada Energy Balls by Wholistic Woman
- Piña Colada Ice Cream by Palatable Pastime
- Piña Colada Rice Pudding by Hardly A Goddess
- Piña Colada Trifle by A Day in the Life on the Farm
- Piña Colada Upside Down Cake by Bottom Left of the Mitten
- Pineapple Coconut Pudding by Magnolia Days
- Samoa Smacky Delicious Mix by Cooking With Carlee
- Toasted Coconut Sour Cherry Sundae by Pies and Plots
- Tropical Fruit Cups by The Freshman Cook
Sweet to Sip Beverages
- Boozy Coconut & Caramel Milkshakes by Momma’s Meals
- Coconut Banana Rum Smoothie by Desserts Required
- Coquito by Monica’s Table
- Lime Coconut Lassi by Food Lust People Love
- Piña Colada Freeze by Grumpy’s Honeybunch
- Piña Colada Smoothie by A Mind Full Mom
- Spiced Piña Colada by Family Around the Table
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupperHashtag and remember remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
| Servings |
slices
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- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 20 ounce can crushed pineapple drained, save 1/2 cup juice for cake mix)
- 1/2 cup Maraschino cherries
- 1 cup flaked coconut, sweetened
- 1 box classic white cake mix
- 3.4 ounce pkg Coconut Creme Jello-O pudding
- 1/2 cup pineapple juice reserved from crushed pineapple
- 3 eggs
- Whipped Cream for topping
Ingredients
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- In the bottom of your greased pan pour the 1/2 cup of melted butter, dividing into each pan if your making 2 cakes. Then add your brown sugar again dividing if making 2 cakes. Place your cherries on top of the butter & brown sugar mix.
- Drain your pineapple into another bowl so that you can make sure you reserve the liquid to use for the cake mix. Now add the pineapple to the pans. Then your shredded coconut.
- In a bowl add cake mix, Jell-O pudding, eggs, milk and reserved pineapple juice. Mix with electric mixer until well combined, 3-5 minutes or so. Pour batter over the top of your pineapple & coconut.
- Bake for 34 minutes at 350 degree or according to the directions on your cake mix for the type of dish you are using.
- Once cake has cooled slightly place a plate inverted on top of pan. Flip plate over. When pan is removed you should now have the pineapple & coconut mixture facing up.
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