Pineapple Cherry Cake
Converted for use in your Breville Personal Pie Maker. Makes approx 10 Cakes
*** To avoid burning the crust take a piece of parchment paper and cut circles out using the pastry cutter.
Trace around the inside and outside. Place the cut piece around each cake before closing the lid. They can be reused. ***
Yellow Cake Mix:
2 Cups all purpose Flour
1 1/2 Cups sugar
1/2 Cup lard, or shortening
1 Cup of whole milk
3 1/2 teaspoons of baking powder
1 teaspoon salt
1 teaspoon vanilla
1/4 Cup of the reserved pineapple juice
Mix together the dry ingredients. Add the lard. Work until the mixture is a fine crumble.
Mix in the eggs, vanilla,pineapple juice and milk.
Beat until the batter is smooth.
Set it aside. Use at room temp.
Pineapple Cherry Filling:
This part can be doubled if you making them for a crowd. Doubled will make 20. With the yellow cake mix recipe provided.
1 20oz can of Pineapple Chunks Drained. Reserved the juice.
Put the chunks into a blender until it's almost a puree. Drain it again. Set aside
1 21 oz can of Comstock Cherry Pie Filling. Drained of the sweet sauce. Set the cherries aside.
3 tablespoons of butter
1/4 Cup dark brown sugar
In a saucepan melt the butter. Add the brown sugar until it's well mixed.Remove it from the heat.
Add your reserved pineapple puree. Mix well. Set it aside to cool to room temp.
Preheat the Pie Maker
Add less than a 1/4 Cup of batter to each section. Not the full amount. You will be adding a filling to the batter.
Then add 1 tablespoon of the Pineapple filling to the cake batter. Top that with a few cherries.
Place the cutout parchment pieces over each section. Close and lock the lid.
Cook for 15-20 minutes. The timing could take a little longer. I had a batch that took 25 min.
If the cake is too light of a color the cakes will fall apart when you try to remove them.The filling will leak out from the bottom.
Darker helps keep the cake from falling apart.