Pineapple Upside Down Cocktail Food

PINEAPPLE UPSIDE-DOWN CAKE IN A GLASS

Steps:

• Fill a glass with ice.
• Splash grenadine over ice.
• Pour cake-flavored vodka and pineapple juice over the ice; stir.
• Garnish with maraschino cherry to serve.

PINEAPPLE UPSIDE-DOWN CAKE COCKTAIL FOR A CROWD!

Steps:

• Rim glasses with brown sugar.
• Pour vodka, club soda, cherry soda & pineapple juice concentrate in a pitcher. Stir well to combine.
• Serve over ice.

PINEAPPLE UPSIDE-DOWN CAKE COCKTAIL

Steps:

• Pour pineapple juice and liquors into a shaker with ice.
• Shake.
• Wet rim of martini glass and dip in brown sugar.
• Strain drink into glass.
• Drizzle with grenadine syrup.
• Garnish with cherries and pineapple.

PINEAPPLE UPSIDE-DOWN MILKSHAKE

Steps:

• Combine ice cubes, ice cream, pineapple juice, milk, and cream of coconut in a blender. Process until creamy and ice is finely chopped. Serve immediately.

UPSIDE-DOWN PINEAPPLE MARTINI

Steps:

• Pour the first four ingredients into a shaker of ice.
• Shake then strain into a martini glass.
• Drop in a cherry, and you've made an Upside-Down Pineapple Martini without even turning on the oven!

PINEAPPLE UPSIDE DOWN CAKE COCKTAIL

Steps:

• Shake well and serve over ice.

PINEAPPLE UPSIDE DOWN CAKE COCKTAIL

Steps:

• Chill glasses in freezer for at least 10 minutes prior to serving.
• Place pineapple juice, grenadine and vanilla vodka in a cocktail shaker with 4-5 ice cubes and shake vigorously for 30 seconds.
• You may wet the rim and dunk in brown sugar if desired.
• Pour into chilled glasses and serve.

PINEAPPLE UPSIDE-DOWN CAKE WITH PECANS

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add fruit and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, baking soda and salt into the batter, one at a time, and whisking vigorously after each addition. Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula along the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of the skillet, gently remove them using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.