Tuesday, March 24, 2015

Pineapple Upside-Down Dip

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Growing up, Pineapple Upside-Down Cake was one of my mom's most commonly made cakes... It was always my favorite and to this day, I always ask her to bring it to family get-togethers and holidays. To me, it's all about comfort. I love the sweet, caramelized pineapples and cherries almost as much as I love my family. Well, that might be going a little far, but the truth is, I really do love them. That part is true.

I decided to take my love for this wonderful cake and transform it into something new. I wanted to take the components of the Pineapple Upside-Down Cake and try to turn them into a fluffy, magical dip... just to see what would happen.

The results? A fluffy, magical dip that you won't be able to stop eating. And your family won't be able to stop either. I know this from experience. My husband, Mr. No-thanks-I-Don't-Need-Dessert couldn't keep his hands off this dip. That's right there is all the confirmation I needed. Do you need any more proof than that?

I served ours with some vanilla wafer cookies (which I would highly recommend) but you could also serve it with graham crackers or even some cut up strawberries or fruit. Whatever makes your boat float. Or... Whatever floats your boat. You know that old saying...

Before you take my word on it, I highly suggest you grab the ingredients you need for this magical dip, maybe even grab some friends to share it with, and make a nice, big bowl full. Then, come right back here and tell me how much it reminded you of your granny's pineapple upside-down cake, or your aunt's or your childhood. Then, proceed in thanking me and sending warm wishes my way because you feel that your life is now just a little bit better because of this delightful dip.

Pineapple Upside-Down Dip:

  • 1/2 cup heavy whipping cream
  • 1 cup yellow cake mix
  • 1/2 cup pineapple juice
  • 8 ounces cream cheese
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup pineapple tidbits
  • 1/2 cup maraschino cherries, halved
  • 3 tablespoons brown sugar
  • 2 teaspoons butter


In a stand mixer, whip heavy cream until stiff peaks form. Remove from bowl and set aside. Add cake mix and pineapple juice to mixer and combine. Mix in the cream cheese, powdered sugar and vanilla extract and beat until smooth. Add whipped cream back in and mix until fluffy.

Meanwhile, in a medium skillet over medium heat, melt butter, add brown sugar, pineapple and cherries. Cook for about 5-6 minutes, or until fruit is caramelized. Allow mixture to cool completely, then slowly fold into the cream cheese mixture. Refrigerate until ready to serve. (Best served cold.)

Serve with vanilla cookies, graham crackers or your choice of yummy treat.

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