Asian Chicken Sloppy Joes

What a delicious and my new favorite way to eat sloppy joes. These Asian style Sloppy Joes are a winner in my house, the delicious chicken in a savory sauce, that is amazing, then peppers and coleslaw mix added in just tops it off perfectly..

Ingredients

• For the Coleslaw Topping:
• 1-1/2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 2 green onions, thinly sliced
• 2 cups packed shredded coleslaw mix
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• For the Sloppy Joes:
• 1 tablespoon olive oil
• 1 pound ground chicken
• 1/2 green bell pepper, chopped
• 1/2 red, or yellow bell pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon grated fresh ginger
• 2 cups packed shredded coleslaw mix
• 3/4 cup water
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon Sriracha 
• 6 hamburger buns 

Directions:

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1. To Make Coleslaw Topping: In medium bowl, whisk together vinegar and oil. Add onions and shredded coleslaw mix; toss to combine. Refrigerate until ready to use.
2. To Make Sloppy Joes: In large skillet, heat oil over medium-high heat. Add chicken and peppers, then cook 6 to 8 minutes or until chicken is cooked through, stirring and breaking up chicken as it cooks. Then add garlic, tomato paste and ginger; cook 1 minute, stirring constantly.
3. Stir in shredded coleslaw veggie mix, water, hoisin sauce, soy sauce and sriracha; heat to boiling. Reduce heat to medium-low; simmer 4 to 5 minutes or until mixture is thickened, stirring occasionally.

 
         4. Serve on toasted buns..






Slightly Adapted
Recipe And Photo from http://foxeslovelemons.com/asian-style-chicken-sloppy-joes/

Memorial Day Chocolate Covered Strawberries

How delicious and cute are these strawberries, melted in a white chocolate then dipped into a blue sanding sugar. Perfect for Memorial Day and so simple to make.



Ingredients:

2 Packages strawberries, with stems on, they cannot be wet at all
1 Bag white chocolate chips
Light Or Dark Blue Sanding Sugar

Directions:

1. Line a cookie sheet with parchment paper.
2. In a small microwave bowl add the chocolate chips and heat in 30 second intervals until chocolate is completely melted, and smooth, about 1 minute.
3. Place sanding sugar into a small bowl
4. Set up a working station with your strawberries, chocolate, then sanding sugar.
5. Dip half the strawberries in the chocolate, then just the bottom into the sanding sugar and then place on the parchment lined paper
6. Let completely dry and then enjoy!!!

Chocolate Cupcakes With Vanilla Frosting

A perfectly moist and delicious chocolate cake, with a perfectly fluffy and creamy vanilla frosting, these are the ultimate chocolate cake lovers cupcake, then to dress them up for the holiday you can add fresh blueberries, strawberries, or raspberries. I use this chocolate cupcake recipe all of the time with my cupcake recipes, it is the best.



Ingredients For The Chocolate Cupcakes:

1 box devils food cake mix
3 eggs
1/2 cup of oil
1 cup of buttermilk
1/2 cup sour cream
1 1/2 teaspoons vanilla extract

Directions For Cupcakes, Makes 24:

1. Preheat oven to 350 degrees. Line cupcake pan with 24 liners
2. Sift cake mix to remove any lumps
3. In a large mixing bowl, beat eggs, oil, buttermilk, sour cream and vanilla until smooth
4. Add the cake mix and beat until smooth about 1-2 minutes
5. Fill cupcake liners 3/4 full and bake for 14-22 minutes or until toothpick comes out clean

Ingredients For The Frosting:

2 sticks softened butter
2 teaspoons vanilla extract 
4-5 Tablespoons heavy cream
3 1/2- 4 1/2 cups powdered sugar

Directions For The Frosting:


1. In a large mixing bowl using paddle attachment or hand mixer beat the butter for 2 minutes until nice and fluffy, add the vanilla, beat for 1 minute, add the powdered sugar and heavy cream, starting with 4 cups powdered sugar, beat for 3-4 minutes until you have reached a thick frosting. I used about about 4 1/2 cups powdered sugar. You can work with the frosting, I like mine on the thicker side, that is why I used about 4 1/2 cups, but the preference is yours.

Black Forest Cheesecake

I love cheesecakes, and this one is to die for.  This creamy and so impressive Black Forest Cheesecake is rich, creamy chocolate cheesecake has an amazing Oreo crust filled with the best filling you will ever have, then is topped with fresh whipped cream and sweet cherry filling … it’s combination that you will not have a piece left..Enjoy!!! So glad I found this wonderful recipe, link below to original recipe...Try it you will love it:))

Ingredients:

Crust:
1 1/2 cups crushed Oreos (about 16 cookies)
3 tablespoons butter

Filling:
12 oz. (1 bag) semi-sweet chocolate chips (high quality)
3 packages (8 oz. each) Philadelphia Cream Cheese
1 1/4 cups sugar
1/4 teaspoon salt
1/2 cup sour cream (any fat content)
2 teaspoons vanilla extract
3 eggs

Fresh Whipped Topping:

3/4 cup heavy cream

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

Topping:

1 can cherry pie filling

Directions:

Preheat oven to 375 degrees. Crush the cookies in a bag (do not remove the filling), then place cookie crumbs in a bowl. Melt the butter in a small bowl in the microwave then pour butter over crumbs and stir until evenly moist. Place mixture into the bottom of a 9" springform pan and press down firmly on the bottom and up the sides of the pan about 1-2 inches. I use my hands to press the crumbs up the sides, and around the bottom.
Bake crust for 10 minutes. Then set aside.

Prepare the filling-
1.Pour chocolate chips into a bowl and microwave in 30 second intervals, stir, until fully melted and smooth. Set aside.

2.In the bowl of an electric mixer (using a paddle attachment), beat cream cheese until smooth, do not over beat.

3.Add sugar and blend until fully incorporated.
Add salt, sour cream and vanilla and continue to blend.
Add melted (and cooled) chocolate and blend to combine.
4.Crack eggs into a small bowl and stir together with a fork.
Add eggs to the cheesecake mixture and blend on low speed just until combined. You do not want to beat the mixture too much after the eggs.
Pour filling into baked crust.

Reduce oven temperature to 300 degrees.
Bake cheesecake in a water bath for 55-65 minutes, until the center barely jiggles when touched.
Water Bath: To prepare water bath, wrap the cheesecake pan (bottom and sides) with foil,  so that no water can get into the pan. Place the foil wrapped cheesecake pan in a large roasting pan or baking dish, then pour HOT water into the roasting dish until the water is about 1" deep. Carefully move to oven and bake.

Cool cheesecake at room temperature for 1 hour then cover and move to the refrigerator and chill for at least 10 hours, I do over night.

For The Whipped Cream: Top chilled cheesecake with whipped cream. Beat cream until it begins to thicken and creamy, then add powdered sugar and vanilla, continue to beat until thick and fluffy.

Top whipped cream layer with 1 can of cherry pie filling.

Keep refrigerated until ready to serve. Refrigerate leftovers.

Recipe And Photos From:http://www.glorioustreats.com/2013/11/black-forrest-cheesecake.html

Chocolate Dessert Tacos

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• Talk about an amazing dessert to serve for any party or at home to make your own chocolate sundaes. These will be a huge hit for a crowd to set up a ice cream bar. Who doesn't love ice cream in a chocolate shell. I love this idea. Amazing and tastes so good. 
• I melted some chocolate coating and dipped along the edges of our tacos and then dipped them in sprinkles. After that we simply fill them with vanilla ice cream and toppings. NOTE: To really make it simple I just found at Walmart Taco Bell Chocolate taco shells. So the shells are already done, all you have to do is then dip the edges of the shells into melted chocolate, then sprinkles (jimmies), let dry and fill the inside with your favorite ice cream and toppings. This recipe is so versatile that you can fill them up with anything you want. 
• 
  
• Ingredients For The Shells:
• 1/2 cup powdered sugar
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 3 tablespoons unsweetened cocoa
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 3 tablespoons egg whites
• 1 teaspoon 2% reduced-fat milk or whole milk

   1/4 teaspoon vanilla extract

   Cooking Spray

• 1 cup semisweet chocolate chips
• 1 teaspoon canola oil
• 2 2/3 cups vanilla low-fat ice cream or any flavor you desire
• Sprinkles, Chocolate Sauce, M&M's, peanuts, 
• Caramel, anything you like to make a sundae 

• Preparation And Photos Below:

  1. Preheat oven to 400°.

  2. Combine first 5 ingredients, stirring well. Stir in egg whites,
   milk, and vanilla.

  3. Coat a baking sheet with cooking spray. Using your finger,
   draw 4 (5-inch) circles on baking sheet. Spoon 1 tablespoon batter 
  onto each circle, spreading to edges of circle using the back of a spoon. 
  Bake at 400° for 6 minutes or until edges begin to brown. Loosen edges 
  with a spatula; remove from baking sheet. Working quickly, gently drape
   each taco over suspended wooden spoons, gently shaping into a shell;
   cool completely. (Shells are delicate and should be handled carefully when 
  shaped.) Repeat procedure to form a total of 8 shells.

  4. Combine chocolate chips and oil in a microwave-safe bowl. 
  Microwave at HIGH 1 minute or until chocolate melts, stirring after 30 
  seconds; stir until smooth. Gently dip the outer edges of the chocolate
   mixture onto cooled shells, then dip in sprinkles and let dry.
  Spoon 1/3 cup ice cream into each shell. Drizzle chocolate sauce
   over ice cream, then all of your toppings. Freeze for at least 30 
  minutes before serving.
  
  

  

  

  

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  recipe adapted from: cooking light magazine
  and http://www.lovefromtheoven.com/2013/04/17/chocolate-dessert-tacos/

  
  

  
  

Fudgy Mint Chocolate Brookie

These amazing fudgy mint brookies are a combination of a brownie and a cookie. They have the delicious fudgy inside and a crisp texture of a cookie. The perfect combination that everyone will love.

Ingredients:

1/2 cup  butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
2 tablespoons brewed coffee, optional but recommended
1 tablespoon vanilla extract
1/4-1/2 teaspoon peppermint extract or mint extract only ( depending on how minty you like them, no more than 1/2 teaspoon)
1/2 cup unsweetened natural cocoa powder
1/2 cup all-purpose flour
25 Mint Oreos, each quartered; divided use (another variety of chocolate sandwich cookies may be substituted such as classic Oreos but bars won't taste as minty without using mint cookies)

Directions:

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray and set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait and let butter cool for several minutes before adding the egg so they do not scramble. Add the egg, brown sugar, coffee (does not make the bars taste like coffee and enhances the chocolate flavor), vanilla, peppermint extract ( do not add more than recipe calls for with the mint or it will become to powerful and minty)and whisk until smooth.
4. Whisk in the cocoa powder. It could take several minutes of vigorous whisking if your cocoa powder is lumpy.
5. Add the flour and stir until just combined, don't over mix.
6. Using a sharp knife, quarter 20 Oreos on a cutting board and stir them into the batter.
7. Turn batter out into prepared pan, trying your best to evenly disperse the Oreos within the batter. Smooth the top lightly with a spatula.
8. Using a sharp knife, quarter remaining 5 Oreos and place them onto the top of the batter, dispersed evenly. Push them down with your fingertip just far enough into the batter so it touches them, but do not submerge; you want to see them for a visual pop.
9. Bake for about 28 to 30 minutes, or until done. A toothpick inserted in the center should come out mostly clean, or with a few moist crumbs, but no batter. At 28 minutes, the bars are very soft and fudgy; if you like firmer and dryer bars, bake for a few minutes longer. Allow bars to cool in pan for at least 30-45 minutes before slicing and serving. Bars will keep airtight at room temperature or in the refrigerator for up to 1 week

recipe slightly adapted from:http://www.averiecooks.com/2013/11/fudgy-mint-chocolate-brookies-100-gift-card-giveaway.html

Samoa Brownies

A delicious rich and fudgy brownie topped with creamy and delicious caramel buttercream, then made something delicious even better top with toasted coconut, drizzle caramel sauce and chocolate over the top. And there you go, perfection in a bar. These amazing bars are so good, ever since I found and made the recipe, the family cant get enough. A must try, Enjoy!!!

For The Brownies:

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 1/2 teaspoon vanilla extract 
• 1/2 cup cocoa
• 1 1/3 cups flour
• 1/2 teaspoon salt
• 
  

Salted Caramel Buttercream:

• 1/2 cup butter, softened
• 3 cups powdered sugar 
• 1/2 teaspoon salt 
• 1 tsp. vanilla extract
• 1/4 cup caramel ice cream topping 
• 2-3 Tbsp. milk 
• 
  

Additional Toppings:

• 1 cup toasted coconut
• 4 oz. semi sweet or milk chocolate chips
• 1/2 cup kraft caramel bits
• 1 Tbsp. water

Directions:

1. For The Brownies: Cream butter and sugar together. Add eggs and vanilla and blend well. Add salt, cocoa and flour and stir to combine. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Let cool completely.
2. For The Caramel Buttercream: Cream butter in stand mixer for 2 minutes then add powdered sugar, salt, vanilla, caramel and milk to the mixer and mix until well combined. Add more milk and/or powdered sugar as needed to reach a frosting desired consistency.
3. Cut the brownies into bars. Frost the tops of completely cooled brownies.
4. Sprinkle toasted coconut evenly over the top of buttercream.
5. In a small bowl melt chocolate chips in 30 second increments, stirring in between until smooth and melted.
6. Combine caramel bits and water in microwave safe bowl and microwave for 45 seconds. Stir until smooth and well combined.
7. Drizzle melted chocolate chips and caramel over toasted coconut.

recipe from;http://www.chef-in-training.com/2013/11/samoa-brownies/print/

Cheddar Burger With Warm Bacon Onion Sauce

This recipe will turn your plain burgers into a delicious and amazing burger with the Bacon Onion Sauce. The sauce is loaded with flavor from the bacon, caramelized onions, some brown sugar and ketchup. So easy to make and everyone will love it..

Ingredients:

Burgers Makes 4 

• 1 pound of ground sirloin or ground turkey
• 4 tablespoons A.1. steak sauce
• 4 thick slices of cheddar cheese
• Salt and fresh ground black pepper, to taste

Bacon Onion BBQ Sauce

• 4 thick slices of  bacon, chopped.
• 1/2 of a large onion, chopped
• 1 teaspoon brown sugar
• 1/2 cup of ketchup
• fresh ground black pepper, to taste

Directions:

1. Mix ground meat with steak sauce, salt and pepper and form into 4 equal sized patties. Set aside.

2. In a large frying pan start the BBQ sauce by cooking bacon until browned. Remove bacon then add onions, brown sugar, dash of  pepper to the bacon and sauté until onions are cooked, and slightly caramelized, about 4-5 minutes, then add the bacon back in. Add ketchup and cook for about 2 minutes then remove from heat, place in bowl, cover and set aside.

3. Cook burgers on grill or grill pan for about 5 minutes on each side, until you like them cooked, then top with cheese and cook a minute more.

4. Remove burgers from grill then place the bacon onion BBQ sauce on top. You can also add lettuce, and tomato to the top if desired. 

recipe adapted from:http://www.cookingwithsugar.com/steakhouse-cheddar-burger-with-warm-bacon-onion-bbq-sauce/

Red White And Blue Bundt Cake

Here we are Memorial Day is right around the corner, and wow your guests or bring this amazing cake to any BBQ. It will be the hit of the party.This super moist and easy cake is perfect for holidays like the 4th of July and Memorial Day are the perfect time to make easy and delicious red white and blue desserts. This Red White And Blue Bundt Cake is perfect to make and will have everyone loving it..So easy to make and creative. I make these bundt cakes for each Holiday and just switch up the colors.

Ingredients:

• 1 box Betty Crocker® SuperMoist white cake mix
• Water, vegetable oil and eggs called for on cake mix box
• Red food coloring
• Blue food coloring
• 1 (12 oz) can Betty Crocker® Whipped Fluffy White Frosting

Directions:

1.Heat oven to 325°F. Generously grease a 12-cup Bundt or Tube cake pan. Make cake batter as directed on box. Pour 1 cup of batter into a bowl and add the red food coloring, mix well. Pour another cup of the batter into a bowl and add the blue food coloring, mix well. And one cup stays white. So you will have 3 bowls, 1 red, 1 white, and 1 blue. 

2.Pour the red cake mix into the bottom of the greased pan. Carefully pour the white batter over the red batter in pan.  Then carefully pour the blue batter over the white batter.

3.The blue batter does not need to cover the white batter completely.  It looks better if it just forms a ring in the center of the white batter.

4.Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.
5.Once cake is cool, equally divide the frosting into 3 bowls. Microwave the white frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the white frosting back and forth around the whole ring in a striping pattern until you use it all.

6.Then microwave one of the other bowls. Before drizzling, mix in a few drops of blue food coloring. Then drizzle over the cake, scattering back and forth. Repeat by adding the red food coloring to another bowl. Then drizzle start with white, then blue then red.making sure you can see the red, white and blue colors. Add some red, white, blue, or all colors, then set cake aside to dry.

Cooking Tips:

When you add the batter, do not mix with a spoon. Just pour it in so the colors don’t mix but rather, just rest on top of each other in the pan.

original recipe from:http://www.cookingwithsugar.com/firecracker-bundt-cake-an-explosive-red-white-and-blue-dessert/

Coconut Macaroons

These cookies are a classic and perfect that will please anyone. I love these cookies, they have a perfectly crisp coconut on the outside and a soft and delicious chewy center on the inside. And with the addition of either drizzling or dipping the macaroon in chocolate puts these cookies over the top.  Coconut and Chocolate are a perfect combination..

Ingredients:

• 1 (14 oz bag) sweetened shredded coconut
• 3/4 cup sweetened condensed milk
• 1 1/4 teaspoons vanilla extract
• 1/4 tsp salt
• 2 large egg whites
• 1/8 tsp cream of tartar
• 2 Tbsp granulated sugar
Optional Chocolate Dipped:
• 3/4 cup semi-sweet chocolate chips
• 1 teaspoon vegetable shortening
• 
  
• Directions:
• 
  

• 1.Preheat oven to 325 degrees. In a mixing bowl, using a large spoon, stir together sweetened condensed milk, vanilla extract, and salt until well blended. Add coconut and stir until mixture is evenly moistened.
• 2. In a large separate mixing bowl, using and electric hand mixer or by hand using a whisk, whip egg whites with cream of tartar on moderately high speed until soft peaks form. While mixing, slowly add in sugar and continue to whip until medium stiff peaks form.
• 3. Gently fold half of the egg white mixture into the coconut mixture, then gently add remaining half of egg white mixture and fold until evenly combined.
• 4. Drop mixture into mounds about 2 Tablespoons each, onto a parchment paper lined baking sheets, spacing cookies about 1 1/4 inches apart. Bake in preheated oven, about 25 minutes, rotating pans to opposite rack once halfway through baking check after 15 minutes (if needed tent cookies with foil once the tops are getting to brown and continue to cook for time listed, but I didn't have to)Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
• For The Chocolate Drizzle or Dip:
• 1. In a small bowl add chocolate chips and vegetable oil. Heat mixture in microwave in 30 second intervals, stirring between each interval, until melted and smooth. Using a fork you can drizzle the macaroon using a ziploc bag, seal bag and cut a tip of corner, then drizzle over cooled macaroons. Or I also dipped 1/4 of the macaroon into the chocolate. Let set on a cooling rack until completely set.

Recipe And Photos From:
http://www.cookingclassy.com/2014/03/coconut-macaroons/http://www.cookingclassy.com/2014/03/coconut-macaroons/

Cookies And Cream Brownies

These are so good, the perfect dessert with a easy brownie mix blended with Oreo's then topped with a creamy delicious cookies and cream topping and then a Oreo on top. Tastes so good and everyone will enjoy..




Ingredients:

One Box Brownies Mix with 12 roughly chopped up Oreos added. ( Follow ingredients and directions on box) Read Note Below:

Cookies And Cream Frosting Ingredients:

2 cups powdered sugar
4 Tbsp. butter, room temperature
1 Tbsp. heavy cream, plus a little extra
approx. 8-10 Oreos, crushed well

Note:
1. Preheat oven to 350 degrees and spray the bottom of a 13x9 or 11x9 ( for thicker brownie, I used 11x9). Combine all ingredients according to box instructions and add in the 12 roughly chopped Oreo's. Bake brownies according to directions on box. (You can make them Fudgy or cake like, I follow the cake like brownie directions)
2. Let the brownies cool completely and cut into squares. Set aside.

Cookies And Cream Frosting:

3.In a large mixing bowl beat butter, powdered sugar and heavy cream and beat until fluffy and light and fluffy.  You may need to add a bit more heavy cream to get a spreadable thick consistency. Mix in crushed oreos (more or less). Spread thick layer frosting evenly over cooled brownies.

Top each bar with an oreo cookie half 

Blueberry Lemonade

A easy, light and refreshing drink, perfect for the spring and summer sitting out on your deck after a warm day. So simple, Enjoy!!!!



Ingredients: 

• 1/2 cup Imperial Sugar Extra Fine Sugar
• 1 cup blueberries
• 3/4 cup freshly squeezed lemon juice
• Lemon Wedge for garnish and Blueberries

Directions:

• To make the blueberry simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved. Stir in blueberries and bring to a boil; reduce heat and simmer until blueberries have broken down, about 3-4 minutes.
• Strain blueberry mixture through a cheesecloth or fine sieve; let cool.
• In a large pitcher, whisk together blueberry simple syrup, lemon juice and 5 cups water. Place in the refrigerator until chilled.
• Serve over ice and blueberries with a lemon wedge. 

recipe from:http://damndelicious.net/2014/05/07/blueberry-lemonade/

Pineapple Upside Down Cake

This is the best upside down pineapple cake you will ever eat. A delicious cake batter that is super moist from the buttermilk and sour cream, and the best part about this cake is the the buttery, brown sugary pineapple glaze that drips down into the cake from the slices. Soft pineapple with cherries oh lord cant get any better, a perfect spring and summer dessert that everyone will love..Another great recipe so glad I found and made..

Ingredients:

1/2 cup unsalted butter
3/4 cup light brown sugar, packed
one 20-ounce can pineapple slices
about 12 maraschino cherries
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream,
3 tablespoons canola or vegetable oil
2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350F.
2. In a small,  microwave-safe bowl, melt the butter, about 1 minute on high power.
3. Pour the butter into a 9-inch cake pan. Using your hands grease entire pan with softened butter
4. Evenly sprinkle the brown sugar over the butter.
5. Add 1 whole pineapple slice to the center of the pan.
6. Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. About 12 slices. 
7. Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan There may be some bare spots, that is okay.
8. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.
9. Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.
10. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
11. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
12. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't over mix or try to stir them smooth.
13. Gently turn batter out into prepared pan, being careful of the the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, do not over fill pan. 
14. Place pan on a cookie sheet, in case of overflow then and bake for about 35-40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way down
15. Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. Allow cake to cool overnight, covered with a sheet of foil, then invert onto a cake plate. Cake will keep at room temperature. 

recipe from:http://www.averiecooks.com/2014/03/the-best-pineapple-upside-down-cake.html