Pineapple Extract Upside Down Cake Recipe

Ingredients:

• 1/2 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1 can (20 ounces) pineapple slices, drained
• 1 cup granulated sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 teaspoon pineapple flavoring

Instructions:

1. Preheat your oven to 350°F. Grease and flour a 9x13-inch baking dish.

2. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until it is fully combined and the mixture is smooth. Pour the mixture into the prepared baking dish and spread it evenly across the bottom.

3. Arrange the pineapple slices over the top of the brown sugar mixture.

4. In a large mixing bowl, beat together the granulated sugar and eggs until they are well combined. Add in the flour, baking powder, and salt, and mix until the dry ingredients are fully incorporated.

5. Slowly pour in the milk and pineapple flavoring, stirring constantly until the mixture is smooth. Pour the batter over the pineapple slices in the baking dish.

6. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before serving. Enjoy!

Pineapple Sorbet Recipe

Ingredients:

• 3 cups diced fresh pineapple
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon Pineapple Flavoring Oil (such as Dolce Foglia)

Instructions:

1. In a blender or food processor, puree the diced pineapple until smooth.
2. In a small saucepan, dissolve the sugar in 1/2 cup of water over medium heat. Bring the mixture to a boil and then remove from heat.
3. In a large bowl, combine the pureed pineapple, sugar syrup, lemon juice, and Pineapple Flavoring Oil. Stir until well combined.
4. Pour the mixture into a 9x9 inch square baking dish and freeze for at least 4 hours, or until solid.
5. To serve, remove the sorbet from the freezer and let it sit at room temperature for a few minutes to soften. Using a sharp knife, cut the sorbet into small squares and serve immediately. Enjoy!

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup pineapple extract
• 2 eggs
• 1 cup unsweetened coconut flakes

Directions:

1. Preheat your oven to 350°F. Line a 9x9-inch square baking pan with parchment paper and set aside.

2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the flour and salt, and mix until a dough forms. Press the dough evenly into the prepared pan, using your hands to smooth it out.

3. In a separate mixing bowl, whisk together the sweetened condensed milk, pineapple extract, and eggs. Pour the mixture over the crust, and smooth it out with a spatula.

4. Sprinkle the coconut flakes evenly over the top of the filling.

5. Bake the bars in the preheated oven for 25-30 minutes, or until the filling is set and the coconut is toasted.

6. Let the bars cool in the pan for a few minutes, then use the parchment paper to lift them out of the pan and transfer them to a cutting board. Cut the bars into squares and serve.

Pineapple Upside-Down Cupcakes Recipe

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 tsp pineapple extract
• 1/2 cup crushed pineapple, drained
• 1/2 cup maraschino cherries, drained and halved
• 1/4 cup packed light brown sugar

Directions:

1. Preheat your oven to 350°F and line a muffin pan with paper liners.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition.
3. In a separate mixing bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mixture to the wet mixture, alternating with the milk, beginning and ending with the dry mixture. Stir in the pineapple extract.
4. Spoon a heaping tablespoon of batter into each muffin cup. Top each with a spoonful of crushed pineapple, a cherry half, and a sprinkle of brown sugar.
5. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely. Serve and enjoy!