You Asked For It: Upside Down Sunshine Cake
I would like some kid-friendly recipes. Can anyone share some that are tried and true? Rita Ponder, Palm Harbor
Tiny cinnamon rolls have been a favorite of Karen Wenner's for about 10 years and are especially suited for kids since they are, well, tiny. She found the recipe in an issue of Southern Living magazine. It's easy to make on a weekend morning. Sometimes Karen, who lives in Palm Harbor, will use orange juice in place of the milk for a different flavor. For family-oriented dinner recipes, check out Stir Crazy, the blog of St. Petersburg Times food and travel editor Janet K. Keeler. It's at www.blogs.tampabay.com/food.
I would like a recipe for sunshine cake. Bill Heatherington, Largo.
Kate Mitchell of Tampa shares a recipe that is a bit reminiscent of a pineapple upside down cake. The addition of orange gelatin gives this cake a burst of flavor. Kate says it is an easy weeknight dessert to whip up. Although this is not the exact recipe Bill had wanted, we think he'll like it.
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Upside Down Sunshine Cake
1 package (2-layer) yellow cake mix
1 (4-ounce) package orange-flavored gelatin
2 (20-ounce) cans pineapple rings, drained
12 maraschino cherries
Whipped topping, if desired, as garnish
Preheat oven to 350 degrees. Prepare cake batter as directed on package; set batter aside.
Spray a 9- by 13-inch baking dish generously with cooking spray. Sprinkle dry gelatin mix onto bottom of baking dish. Top with pineapple rings; place cherry in center of each pineapple ring. (You will have pineapple rings leftover.)
Pour batter evenly over fruit in baking dish.
Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool in dish on wire rack 5 minutes. Loosen cake from sides of baking dish. Invert onto serving platter; gently remove dish. Cool completely. If desired, garnish with whipped topping before serving.
Source: Kate Mitchell, Tampa
Tiny Cinnamon Rolls
2 (8-ounce) cans crescent rolls
3 teaspoons sugar
1 teaspoon cinnamon
½ cup confectioners' sugar
1 to 2 tablespoons milk
1/8 teaspoon vanilla
Lightly spray an 8-inch round cake pan with cooking spray. Set aside.
Unroll dough. Instead of dividing into triangles for crescent rolls, keep sections in rectangles. There will be eight total. Pinch perforated seam between the triangles to seal. Stir together sugar and cinnamon and sprinkle evenly over rectangles. Roll rectangles jelly roll style, starting with the long side. Press edges to seal. Cut each roll into 5 slices and place, cut side up, in prepared pan, slices touching. Bake at 350 degrees for 15 to 18 minutes.
Combine confectioners' sugar, milk and vanilla; stir until smooth. Drizzle over warm rolls. Serve.
Makes 40 tiny rolls.
Source: Karen Wenner, Palm Harbor