Tropical Upside Down Cake

Topping:
2 tablespoons butter, melted
1/3 cup brown sugar
Coconut
1 can pineapple rings (you will have extra left over)
Maraschino cherries

Cake:
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon or orange zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Oven at 350.
For the topping:
swirl melted butter in a round cake pan, completely covering the bottom of the pan and as much of the sides without spilling the butter. Sprinkle the brown sugar over the butter. Arrange as many pineapple rings as will fit (5-6) over brown sugar, in a pleasing pattern. Dot with cherries as desired (in the holes of the rings, and decorated outside the rings as desired). Sprinkle coconut evenly over the top when done.**
For the cake:
Cream 6 tablespoons of butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the topping and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then, run a knife along the outside of the cake to loosen it and invert the cake onto a flat plate. If a pineapple sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar or serve with whipped cream.

**Note-this is a fun cake to do with your kids. You can let them sprinkle the brown sugar and make any design they desire with the pineapple and cherries.

Sweet and Sour Veggies

1 medium onion, sliced
4 medium carrot, peeled, sliced
2 medium celery stalk, sliced
1/3 cup firmly packed brown sugar
1/3 cup French dressing
1/4 cup soy sauce
1 tsp. grated ginger root
1/2-1 cup water**
1 can (20 oz.) pineapple chunks, drained, liquid reserved
1 Tbsp. cornstarch
2 medium green pepper, sliced
1 medium red pepper, sliced
4-1/2 cups hot cooked rice

Place onions, carrots and celery in slow cooker. Add combined brown sugar, dressing, soy sauce, ginger and water. Cover with lid. Cook on low for 7 to 8 hours (or on high for 3-1/2 to 4 hours). During last 30 min. of cooking time, increase to high. Stir cornstarch into reserved pineapple liquid; add to slow cooker along with the pineapple and peppers. Cook 30 min. or until peppers are crisp-tender and sauce is thickened. Serve over the rice.

**Note-add the additional water to the consistency you like. I like a more saucy dish so I use the full cup of water. If you like thicker sauce, use less water. You can always add more water or more cornstarch to adjust the thickness of the sauce.

Pineapple Zucchini Bread

3 eggs
1/2 cup vegetable oil
1/2 cup natural apple sauce
2 cups sugar
2 teaspoons vanilla
2 cups shredded zucchini
1 cup crushed pineapple (drained)
3 cups whole wheat flour**
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoons nutmeg
1 cup raisins
1 cup walnuts, chopped

Oven at 350. Cream eggs, oil, apple sauce and sugar. Add vanilla, zucchini and pineapple, mix well. Add dry ingredients, mix until moistened. Stir in the raisins and walnuts. Divide batter between 2 greased standard loaf pans. Bake for 1 hour. Slice each loaf into 12 pieces.

**Note-You can use regular flour or a mix of whole wheat and white flour, but I encourage you to use at least some whole wheat flour as it is a super easy way and tasty way to get whole grains into your diet.
**Note-this recipe does not taste too much different than standard zucchini bread recipes. I included it because with apple sauce, zucchini, pineapple and raisins, each slice has nearly a 1/4 cup of veggies and fruit in it, which is much more than your standard zucchini bread recipe. Because of all the added fruit, it is an extra moist bread as well.

Upside Down Sunshine Cake

1 package yellow cake mix
1 package orange Jell-O
1 can pineapple rings
10 maraschino cherries
Whipped Cream (optional)

Oven at 350. Prepare cake mix as directed on package. Spray a 13x9 inch baking pan generously with cooking spray. Sprinkle with dry Jell-O mix. Top with pineapple rings, putting a cherry in the center of each ring. Pour batter evenly over Jell-O and fruit. Bake 30 minutes. Cool on a wire rack and then invert on a serving platter. Serve with whipped cream if desired.