Sweet Encore® Pineapple Upside Down Cake

Directions

  1. Microwave cake on high for one minute.
  2. To Plate: Smear a tablespoon of the jam near the center of the plate. Add a few whole pieces of Mandarin orange for more contrast.
  3. Place the warm cake on the jam.
  4. Drizzle coconut sauce over the plate.
  5. Place the scoop of ice cream close to the cake.
  6. Sprinkle warm nuts on the ice cream.

Ingredients

  • 1 ea Sweet Encore® Pineapple Upside Down Cake
  • Mandarin Berry Jam, (see recipe below)
  • Coconut Sauce, (see recipe below)
  • 1 scoop Nature's Best Dairy® Ice Cream, Vanilla
  • Cinnamon Pecan Pieces, warm (see recipe below)

Mandarin Berry Jam

Directions

  1. Mix all the ingredients in a small pot. Bring to a boil.
  2. When fruit starts to fall apart remove from the heat and partially mix with a hand mixer leaving some of the fruit whole.
  3. Return to the low heat and simmer until it is the thickness of a jam.

Ingredients

  • 1 cup Asian Pride® Mandarin Orange Segments, with liquid
  • 1/3 cup Peak Fresh Produce® raspberries
  • 1/3 cup Peak Fresh Produce® blackberries
  • 1/3 cup Peak Fresh Produce® blueberries
  • 3/4 cup West Creek® sugar

Coconut Sauce

Directions

  1. Mix the coconut milk, sugar, and salt in a pan.
  2. Bring to a boil, let boil for 4-5 minutes. Reduce to a simmer and cook until half the volume is gone.
  3. Remove from the heat and stir in the vanilla.

Ingredients

  • 1 can Coconut cream
  • 1 tbsp West Creek® sugar
  • 1/8 tsp salt
  • 1/2 tsp Magellan® Pure Vanilla Extract

Warm Cinnamon Pecan Pieces

Directions

  1. Melt the butter in a sauté pan. Add the pecans and toss while toasting.
  2. Combine the sugar and cinnamon.
  3. Remove from the heat and toss warm nuts in the cinnamon sugar.

Ingredients

  • 2 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1 cup Magellan® pecan pieces
  • 1/2 cup West Creek® Sugar, Granulated
  • 1/4 cup Magellan® Cinnamon, ground