Yum Hey What's for Dinner Mom?: Pirate Booty-Pineapple Cake (not upside down)-Podiatrist Report


Pirate Booty-Pineapple Cake (not upside down)-Podiatrist Report

PIRATE'S BOOTY , man do I love that stuff. It is soooo good, we all love it in fact. 2 weeks ago I received a box of 5 samples to check out. Yeah, I wanted to run off to my room, shut the door and snarf them down alone. No such luck, my eagle eye five year old was there when I opened the box and of course he wanted some. I had to share.**sigh** In the box were 5 small bags, 1 Veggie Booty, 1 Aged White Cheddar, 1 Salt and Vinegar, 1 Bermuda Onion and a bag of Tings. The first to get picked was Salt and Vinegar, um yes it was good but gone way to quick. I do love Salt and Vinegar but the flavor powder on most commercial chips literally wears the skin off the inside off my mouth. Not good. Pirate Booty Salt and vinegar does not do that, it has just a great flavor that is mild but definitely there. Next up was Veggie Booty, I loved it and my kids were not that into them. I made them wait a few days to crack the other packs and when we did they picked the Tings. Oh those were salty crunchy deliciousness, yum. Again, I had to share, (dang those kids!) apparently kids know whats fair even if you they are only 3 and 5! I really liked these, a lot. We tried the Bermuda Onion and we all liked those too. Unfortunately I can't get them up here, or else I'll just have to expand my search. Thankfully I can order them online. We all agreed that the ultimate all time favorite is Aged White Cheddar which we can buy in bulk at Costco. Thanks Robert's American Gourmet for the awesome snacks!! I love that they are baked and lower in fat than chips, I feel like I can give my kids a cool snack that's good for them.
Here is the recipe for the pineapple cake from the luau on Saturday. I simply changed up the Banana Cake recipe, it turned out very well and we only had a small slice leftover. Someone else made a Hawaiian Wedding cake covered in cool whip, maraschino cherries, coconut and cream cheese, it was pretty but they left with 3/4 of a cake leftover. Sometimes simple is better.
Pineapple Cake-
1 ½ cups AP flour
3 tsp baking powder
¾ tsp salt
½ tsp baking soda
1 1/4 cup pineapple chunks
2 Tablespoons pineapple juice
1 ⅔ cups castor sugar-superfine is the same as castor
2 eggs
1/2 cup unsalted butter, at room temperature, cut into small chunks
1/2 cup buttermilk-make your own by adding vinegar to milk and letting it set up
1 ½ tsp vanilla extract
Roasted pecans

8 ounces cream cheese, at room temperature, cut into small chunks
1/2 cup unsalted butter, at room temperature, cut into small chunks
4 1/3 cups powdered sugar, sifted
1 ½ tsp pineapple juice

Preheat your oven to 350F
Butter and flour a deep 26cm ring tin- I thin a 10 inch round is about right

Put the flour, baking powder, salt and baking soda into a food processor and whiz them together for 15 seconds, then tip them into a bowl

Puree the pineapple and the juice in the processor until smooth
Add the sugar and eggs and whiz together for 1 minute
Add the butter and whiz it for another minute or until the mixture is thick and creamy
Now add the buttermilk and vanilla extract and pulse the processor in quick on/off bursts to just mix them in
Add the reserved flour mixture and again mix it in with quick bursts, scraping down the sides once or twice with a rubber spatula, until it’s only just combined (don’t overdo it or the cake will be tough) Scoop the batter into the prepared tin and smooth it out evenly.

Bake for 30-35 minutes or until a fine skewer inserted in the middle of the cake comes out clean; it won’t have risen much because it’s quite dense
Don’t open the oven any earlier than this or the cake can sink in the middle-very true!!
Cool the cake in the tin on a wire rack for 7 minutes, gently loosen the cake around the edges with a butter knife or fine palette knife, then invert it onto the rack and leave it to cool completely

While the cake is cooling, make the icing. Whiz the cream cheese and butter in the food processor until they’re well mixed
Add the powdered sugar and pineapple juice and process until the icing is smooth. Scrape it into a bowl and chill it for about 15 minutes to firm it up if it seems a bit too soft (this usually only happens in really hot weather)-- HA not in Alaska

When the cake is cool, sit it on a serving plate or cake stand and carefully cut through the circumference widthways with a *long serrated knife to split it into two even layers. Spread some icing on the bottom layer, then sandwich the two halves back together again. Spread a thick layer of icing all over the top and sides of the cake and smooth it as best you can with a long palette knife

Serve the cake straight away or refrigerate it. It keeps well for up to 1 week – just bring it back to cool room temperature before eating it. Either leave the top plain or decorate it with roasted pecans

I went to the podiatrist yesterday, I love this guy, he is a great doctor. In one week (I am so excited I can hardly stand it!) I get to wear regular tennis shoes again! I may need physical therapy to get some flexibility back in my toe but I am healing. New to my blog? Here is the original story.

Mt. Redoubt
Isn't this an awesome photo? It looks like a painting!
Picture Date: March 31, 2009
Image Creator: McGimsey, Game;
Image courtesy of AVO/USGS.



  1. That cake sounds delicious! Too bad I'm allergic to pineapple. Shucks! Congrats on being first over at roll call for SITS :) Have a great Thursday!

  2. Make the original banana cake-oh to good!! Long time no read I need to blog roll you to keep up! See you around!

  3. LOL your post was fullof action... glad your foot is doing better, Pinapple rocks and I keep hearing about this pirate booty must frind some!

  4. I love Pirate booty too! Very yummy!

    And hello that cake sounds delish!

  5. Mmm yum! That sounds really good -- I'm glad you posted the recipe, as I was intrigued on the concept from the start :)

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