Solstice Cakes

Z. Budapest’s December issue of Goddess Magazine can be found at the following link. (published on December 1, 2009)

Solstice Cakes
By Charmingpixieflora

¾ cup Butter (softened)
¾ cup Brown Sugar (packed)
2 Cans of Pineapple rounds (enough rounds to make 24 cakes)

½ Tub of Cream Cheese
¼ Cup Mandarin Orange (drained)

1 Box Yellow Cake Mix
(The ingredients to make the box mix- each one is different)
High Pulp Orange Juice (enough to replace the liquid for the box mix)

Preheat oven to 350 degrees. Grease cupcake tins and set aside. Mix together brown sugar and butter until thoroughly mixed. Place a spoonful of topping into tins, dividing evenly among the cupcake tins. Drain pineapple rounds and place one slice in each cup. If the slice is too big, tear off of a piece of the round and use in another cup. Keep going until all the cups are full. Set aside.

Put cream cheese into a small bowl stir up the cream cheese until smooth. In a blender or food processor blend the mandarin oranges until just broken up. (a few seconds will do) Stir in the oranges to the cream cheese.

Empty contents of Yellow cake mix into bowl, combine the ingredients called for on the box EXCEPT for the liquid. Replace the liquid (water) portion with high pulp orange juice. Mix as directed on the box.

Fill the cups with cake batter until ¾ full. You may have extra batter, if you do; you can make a mini cake.

Take the filling and spoon a small amount into the center of each cake.

Place tins in the center of the oven and bake for 20 – 25 min.

Once finished take tins out and place on cooling rack for three to five min. While cakes are cooling, take a knife and cut around each cake to ensure they will slide out later. After you loosen the edges take a cookie sheet, place on top of cupcake tins and invert. Leave until completely cooled. The cakes should slide out of the tin and on to the sheet.


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