½ cup Tropical Food’s Banana Split® Snack Mix
½ cup unsalted butter
½ cup light brown sugar
3 fresh pineapple slices
3 maraschino cherries
1 ½ cups all-purpose flour
½ cup granulated sugar
1 ¼ tsp. baking powder
½ tsp. kosher salt
½ cup milk
1 tsp. vanilla extract
2 large eggs
1 scoop vanilla ice cream per serving
Caramel sauce for garnish
Preheat oven to 350 degrees.
Coat a 9x2-inch round cake pan with cooking spray and line the bottom with parchment paper.
Melt 2 tbsp. of butter in a sauté pan and stir in the brown sugar until melted. Spread over the parchment paper.
Arrange pineapple slices in a single layer, and then place cherries between each slice and in the center.
In a large mixing bowl combine flour, sugar, baking powder, and salt.
Using a mixer beat in the remaining 6 tbsp. of butter until the mixture looks sandy.
Beat in the milk, vanilla extract, and eggs on medium for 1 minute.
Spread the batter into the prepared pan.
Bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes.
Run a knife around the edge of the cake to release from the pan and invert the cake onto a large plate.
Remove the pan and parchment paper and let cool completely.
Serve with 1 scoop of ice cream, drizzle of caramel sauce and Tropical Food’s Banana Split®.
On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Fruity Tooty, was created by Michael Daniel.
Wednesday, April 10, 2013 - 11:17am