A little while ago, I came up with the craziest idea… more crazy than normal. Making a cake bite recipe using food storage. And it tastes really good!
I got the idea, after tasting some food storage products from Shelf Reliance and Thrive. So, in using their products- perfectly tasting freeze dried fruits, a cookie mix, and a cake mix, this is what I came up with.
Pineapple Upside Down cake bite
1 box yellow cake mix
1 cup sour cream
1/2 cup milk
Mix together cake mix, eggs, sour cream and milk. Pour batter into a greased 9×13 cake pan and bake for 25-28 minutes until golden brown at 350 degrees.
Remove the cake from the oven and cool completely.
Cut off the dark golden edges with a serrated knife. Crumble the cake into a bowl and then add:
1 8 oz. cube of cream cheese, soft
3 tablespoons brown sugar
3 rounded tablespoons of Macaroon Cookie Mix
1 cup Freeze Dried Pineapple, roughly chopped and then reconstituted in water for 2 minutes
1/2 cup chopped Maraschino cherries, rinsed, dried and chopped
Mix together with the back of the spoon until combined and “dough-like.” Shape your dough with a small cookie scoop and freeze for 20 minutes.