2-Ingredient Pineapple Cupcakes

Yes, you read that correctly…just 2 simple pantry items are all you need to make these light and tasty cupcakes. It’s nice to have a few simple recipes like this on hand for those sudden cravings or when you just need an easy dessert.

Pineapple Cupcakes EAH

It’s also nice to have something that will satisfy a sweet tooth without totally blowing the “it’s almost bathing suit season” diet! I stumbled across this “recipe” (it’s hard to call mixing two ingredients together a recipe!) a couple of years ago when I was doing Weight Watchers. (The muffins are 1 point each, if I remember correctly.)  The version I made called for a box of Angel Food Cake mix and a can of pie filling, but then a friend told me I could use the same cake mix with a can of crushed pineapple.

2 ingredient cupcakes EAH

I had to give it a try! The result is a light and citrus-y dessert, and makes a great base for fresh fruit and whipped topping. This can also be made in a 9 x 13 baking dish or in a tube pan.

2-Ingredient Pineapple Cupcakes

Serves: 32

You only need 2 pantry ingredients to make this light and tasty treat!
Ingredients
  • 1 box Angel Food Cake mix
  • 1 (20 ounce) can Crushed Pineapple, in juice - do not drain
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the Angel Food Cake mix with the can of crushed pineapple (juice and all). Do not add the water called for on the back of cake mix.
  3. Pour into desired pan that has been sprayed with cooking spray. For cupcakes, fill ⅔ full and bake for approximately 15 minutes or until tops are lightly browned.
  4. Allow to cool in pan. Once cooled, run a knife along the sides of cupcakes and gently pull to remove from tins.

Also, be aware that once you mix the angel food cake with the pineapple, the mixture will get very fluffy! This is normal. The texture of the cupcakes will be that of Angel Food cake (sponge cake) and not that of traditional cake. I think I will try this with mandarin oranges next!

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many, many more desserts!

Chocolate Mocha Pudding Cake

Pudding Cake, also known as Chocolate Cobbler, has been around for quite some time. It’s quick and easy to make, requires just a few ingredients, and the results are fantastic. I mean, what could be better than chocolate cake, and a layer of luscious chocolate pudding (think lava cake on a large scale)? Oh yeah…adding coffee could make it better!

Pudding Cake CollageIf you are a coffee lover, and you like chocolate, then this dessert is for you! It will definitely make an appearance at my house again. Even my girls liked it, and they don’t drink coffee except for the occasional Starbuck’s Frappuccino – which is so full of cream and chocolate chips that it’s a dessert as well.   [Read more…]

Coconut Pie with Rum Sauce – Weeknight Easy and Guest Worthy (and a Live Chat)

You are not going to believe how easy this dessert is.  To make the pie, you just mix all the ingredients together in a bowl, then pour into a pie pan and bake.

That’s it!  If you can mix, you can make.

The Rum Sauce only requires stirring and 1 minute of boiling.  I used rum extract, because I didn’t want to buy a whole bottle of real rum for one dessert.

I made this one night after dinner and invited our neighbors to come eat it with us.  We sat on the back porch and talked while the kids played.  Every time we do something spontaneous and neighborly like this, I wonder why we don’t do it more often.

Make this dessert and invite friends to share it with you.  You’ll be glad you did.  So will they.

Here’s what you’ll need:  [Read more…]

Ice Cream Cappuccino and a Giveaway

You are going to want to make this as soon as you can. It’s cold, creamy coffee goodness. Summer treats don’t get any better.

I’m pretty sure I’ve already expressed how much I love ice cream. I really, really love it. I could eat it every day, even multiple times a day.

I’m also head over heels for International Delight Iced Coffee. It’s my favorite afternoon snack break. I’ve even made ice cream with it.

But this time I’ve combined vanilla ice cream with International Delight Iced Coffee into a marvelous Ice Cream Cappuccino.

Make this one for your friends. They will love you forever if you do.

Here’s what you’ll need:  [Read more…]

Coffee Toffee Ice Cream Pie with a Ribbon of Fudge

As far as I’m concerned, coffee ice cream with hot fudge is the best dessert in the world.  It’s my favorite of favorites.

So when I was asked to try Häagen-Dazs® and I got to choose my own flavor, I jumped at the chance.  Have I ever mentioned how much I love ice cream?

Of course, I chose coffee ice cream.  I thought about posting a photo of a big bowl of Häagen-Dazs® with hot fudge, because that is how I like to eat it best.  But, then a friend told me about a pie she once had.  The pie had coffee ice cream, rich fudge, toffee pieces and a chocolate crust.  Holy ice cream scoops!

This pie is impressive, perfect for serving to company.  It’s no-bake, easy to assemble and you can make it ahead of time because it gets kept in the freezer until you’re ready to eat.

Here’s what you’ll need:  [Read more…]

Easy Double Chocolate Mousse Dessert

Spoonfuls of deep, creamy chocolate.  Now that’s the way to impress your sweetie (or sweeties)!

This dessert is inspired by one I had while eating out a few weeks ago.  There’s something sweet about individual servings.  I think it shows you’ve taken a little extra time to make it special.

I call recipes like this one “cheater recipes”.  It’s the best kind of cheating.  You end up with an impressive and delicious dessert for about $4 for 6 servings.  Much less than a similar dessert would cost when eating out and it’s every bit as decadent.

It starts with these ingredients:

Easy Double Chocolate Mousse Dessert

Serves: Makes 6-8 servings, depending on the size of dessert cups you use.

Ingredients
  • 2 boxes Jello Chocolate Mousse + milk to make according to package directions
  • 1 package (8x8 pan) brownie mix + ingredients to bake according to package directions
  • whipped cream
  • cocoa for garnish
Instructions
  1. Mix mousse and bake brownies according to package directions. Allow brownies to cool and mousse to chill.
  2. Choose small dessert cups or parfait glasses. Cut brownies to fit bottom of cup. I used a drinking cup as a round cutter for the brownies.
  3. Spoon chilled mousse over brownie.
  4. Spread whipped cream over mousse.
  5. Dust the top with cocoa, if desired. I used a small wire strainer to dust the cocoa.
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