Pineapple Sunshine Cake

 

Pineapple Sunshine Cake

Pineapple sunshine cake is a moist fruit-filled cake with a light-n-creamy topping that’s just bursting with yummy flavor you can’t help but love.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Servings: 12 people

Author: Kathleen

Ingredients

Cake:

• ▢ 1 box yellow cake mix
• ▢ 2 cans (8-ounces) crushed pineapple, juice from 1 can reserve for use in the cake, the second drained and discarded
• ▢ 4 large eggs
• ▢ 1/4 cup sugar
• ▢ 1/4 cup vegetable oil
• ▢ 1 teaspoon vanilla

Frosting:

• ▢ 1 can (15-ounces can) crushed pineapple, juice well drained
• ▢ 1 pack (3.5-ounce) instant vanilla pudding mix
• ▢ 1 (16-ounce) container frozen whipped topping, thawed

Garnish:

• ▢ 2 cans (15-ounce can) pineapple tidbits drained
• ▢ maraschino cherries rinsed and drained

Instructions

Cake:

• Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
• In a medium mixing bowl, mix together the cake mix, canned crushed pineapple with the juice of ONE can, eggs, sugar, vegetable oil, and vanilla and mix with a hand-held electric mixer for 2 minutes.
• Pour the batter into prepared baking dish and bake in preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.
• Cool, the cake in the pan, set on a wire baking rack, until completely cooled.

Frosting:

• In a medium bowl combine the well-drained crushed pineapple and the pudding mix until the pineapple is evenly coated with the mix. Let mixture sit for 2 minutes 
• Fold in the thawed whip topping until evenly combined. Spread frosting even over top of the cake and garnish, if desired, with well-drained pineapple tidbits and Maraschino cherries. 

  Nutrition

  Serving: 1/12 of the recipe | Calories: 402kcal | Carbohydrates: 57g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 350mg | Potassium: 103mg | Fiber: 1g | Sugar: 42g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg

   

Savory Breakfast Bundt Cake

Looking for a simple savory breakfast bundt cake idea? You are going to love this breakfast casserole. Full of flavor, filling and delicious, this is a must try savory breakfast cake.

Prep Time45 mins

Cook Time40 mins

Course: Breakfast

Cuisine: American

Keyword: savory breakfast cake

 

Servings: 8

 

Calories: 443kcal

 

Author: Jill

Ingredients

• 1 cup diced ham
• 2 cups baby spinach; chopped
• 1/4 tsp minced garlic
• 1/4 tsp pinch cayenne
• 1/4 tsp cumin
• 2 cups frozen shredded hash browns
• 8 cups sweet Hawaiian bread diced cubes
• 1/4 cup green onions; chopped
• 12 large eggs
• 2 cups low fat milk
• 1 cup heavy cream
• 2 cups shredded cheese cheddar and colby jack

Instructions

• Preheat oven to 400° F.
• Spray bundt pan with non stick baking spray.
• In a large saute' pan add olive oil, and baby spinach.
• Sauté over medium high heat until the spinach is wilted.
• Add your minced garlic and toss to combine with the spinach.
• Remove the spinach from the heat and set aside to cool.
• In a large skillet add olive oil and fry the hash browns till lightly brown.
• Remove the hash browns from the heat and set aside to cool.
• Begin to build your breakfast bundt.
• First layer half of the diced bread.
• Then add your diced ham, green onions, spinach, hash browns and one cup of shredded cheese.
• Add the remaining bread cubes.
• In medium sized bowl add your eggs, milk, cream, salt, pepper, cumin and cayenne.
• Stir until combined.
• Pour over the egg mixture over the bread in your bundt pan.
• Cover the bundt pan with foil and allow to sit for 30 minutes.
• Add the remaining cheese on top.
• Bake in preheated oven for 40 minutes.

Nutrition

Calories: 443kcal | Carbohydrates: 29g | Protein: 24g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 319mg | Sodium: 656mg | Potassium: 474mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1856IU | Vitamin C: 7mg | Calcium: 325mg | Iron: 3mg

Chia Pudding Recipes

4 CHIA PUDDING RECIPES THAT YOU CAN MAKE FOR BREAKFAST

 

• Blender
• Spoon
• Mason jar or bowl to serve it in

1 – BLUEBERRY CHIA PUDDING

Ingredients:

• one cup frozen blueberries
• one cup of almond milk
• 1/2 cup chia seeds
• 1/2 tbsp maple syrup
• pinch of cinnamon
• Greek yogurt or any yogurt you like
• a small handful of fresh blueberries or spoonful of blueberry jam for topping

Directions:

First, add one cup of frozen blueberries to your blender. Then, add one cup of almond milk and blend thoroughly. Next, pour 1/2 cup of chia seeds in a medium-sized bowl—mix 1/2 tbsp of maple syrup and a pinch of cinnamon in with the seeds.

Add the blueberry and almond milk mixture into the bowl and blend the ingredients fully with a spoon. Refrigerate overnight. Serve in a small mason jar or bowl, and add a couple of spoonfuls of yogurt on top if you’d like. Then, top with fresh blueberries or blueberry jam and enjoy!

2 – BANANA PEANUT BUTTER CHIA PUDDING

Ingredients:

• One ripe banana
• 1 cup almond milk
• 1/2 cup chia seeds
• 1 tbsp maple syrup
• 1 tbsp peanut butter
• Sliced strawberry and banana for garnish

Directions:

First, mash up the banana with a spoon or fork. Then, add the chia seeds and maple syrup to a bowl, along with the peanut butter. Next, scoop the mashed banana into the mixture, and pour the almond milk into the bowl. Stir thoroughly and refrigerate overnight.

Cut up half of the fresh banana, and add the slices to a separate bowl or jar. Next, scoop some of the chia pudding into your serving bowl, and top with strawberry slices.

3 – STRAWBERRY VANILLA CHIA PUDDING

Ingredients:

• 1 cup strawberries
• 1 cup almond milk
• 1/2 cup chia seeds
• 1/2 tsp vanilla powder
• 1 tbsp maple syrup
• sliced strawberry for garnish
• Greek yogurt or any other you prefer

Directions:

Blend one cup of strawberries and almond milk in your blender. Put the chia seeds, maple syrup, and vanilla powder in a bowl, and add the blended mixture. Once again, stir completely and refrigerate overnight.

Cut up a couple of strawberries for a garnish, and add some chia pudding to your serving bowl. Top with yogurt of your choice, and enjoy!

4 – COCOA VANILLA CHIA PUDDING

Ingredients:

• 1/2 cup chia seeds
• 1 tbsp cocoa powder
• 1/2 tsp vanilla powder
• pinch of cinnamon
• 1 1/2 cup almond milk
• 1 tbsp maple syrup
• Shaved coconut and cacao nibs for topping

Directions:

Combine all ingredients in a bowl and mix thoroughly. Refrigerate overnight. Add to a small serving bowl and top with shaved coconut and cacao nibs. Enjoy!

SAVEFINAL THOUGHTS: THESE DELICIOUS CHIA PUDDING RECIPES OFFER A HEALTHY BREAKFAST ALTERNATIVE

A healthy breakfast doesn’t have to consist of plain oatmeal or a piece of fruit. You can make it both delicious and nutritious with these chia pudding recipes! Best of all, you can customize them however you’d like and create even more healthy options. However, we thought we’d get you started with the four recipes above.

Not only will the chia seeds and other fiber-rich fruits keep you full, but they’ll also give you tons of energy! Meals should promote your health and well-being. These bowls will ensure your body and mind have ample fuel for the day ahead.

Meat Marinade

Creamy Garlic Butter Shrimp Piccata

Creamy Garlic Butter Shrimp Piccata is the recipe of your dreams! Garlic butter shrimp coated in a rustic creamy garlic parmesan sauce with a hint of lemon, capers and spinach! | cafedelites.com

4.85 from 13 votes

Creamy Garlic Butter Shrimp Piccata

Creamy Garlic Butter Shrimp Piccata is the recipe of your dreams! Garlic butter shrimp coated in a rustic creamy garlic parmesan sauce with a hint of lemon, capers and spinach! Leave people wondering if there is a hidden chef in your kitchen! Quick and easy to make, ready on the table in less than 15 minutes!

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Course: DinnerCuisine: American Servings: 4 people Calories: 427kcal Author: Karina

Ingredients

1 tablespoon unsalted butter

6 cloves garlic minced

1 pound (500 grams) shrimp, tails on or off

1 tablespoon olive oil

1 small brown shallot

1/2 cup dry white wine*

1 1/2 cups reduced fat cream**

Salt and pepper, to taste

3 cups baby spinach

1/2 cup fresh grated Parmesan cheese

1 teaspoon cornstarch (mixed with 1 tablespoon of water)

4 tablespoons fresh chopped parsley

2 tablespoons fresh lemon juice, adjust to your tastes

4 tablespoons rinsed and drained capers

Lemon slices, to serve

Fresh chopped parsley (extra), to garnish

Instructions

Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan.

Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Add the shrimp back into the pan along with the lemon juice, capers and parsley; stir through. Take off the heat and serve immediately with lemon slices and extra parsley to garnish (if desired).

Serve over pasta, rice or steamed veg.

Notes

*Use a good quality dry white wine such as a pinot griot or chardonnay.

White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered.

**I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution.

Heavy or thickened cream may also be used and will not require thickening with cornstarch. Allow cream to reduce in a gentle simmer until thickened to your liking.

Nutrition

Calories: 427kcal | Carbohydrates: 6g | Protein: 31g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 422mg | Sodium: 1351mg | Potassium: 360mg | Vitamin A: 3925IU | Vitamin C: 21.5mg | Calcium: 403mg | Iron: 3.7mg