A new cake bite recipe- made with food storage?
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
3 eggs
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.
Then dip into white melting chocolate.
The inside is so beautiful- it makes you smile!
Happy Baking!
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how do you make these look so pretty??? yum
Lots of practice! Really it’s quite simple. You use 2 forks to dip the very cooled cake bites… letting the excess candy coating drip into the bowl. Place the dipped cake bite on waxed paper and let the coating harden. Drizzle with leftover candy melt to make the design. The more you do, the easier it gets…. and to get their perfect shape, use a small cookie scoop.