Wolf's Den

Sometimes, the simplest things can be the best.

Mark's absolute favorite cake in the world, is carrot cake. Not just carrot cake, but carrot cake topped with homemade cream cheese icing AND crushed pineapple. He complains sometimes that I don't make it near often enough for him. And sadly, he's right.}:/



So when the Bake3 Monthly Theme Challenge came up as 'Doctored Up Boxed Mixes ', I knew I had to make Mark's favorite cake, with a few modified changes. Oh and as cupcakes instead of an actual cake.}:P



It's simple really, you take your standard carrot cake box mix and add pineapple. See? Simple. Ok, ok, I'll elaborate for you.

The only pineapple I had on hand was in chunk form. This is one of the times that I am glad I bought that mini food processor. I don't use it often, but it does come in handy.



Drain off as much of the pineapple juice as you possibly can into your liquid measuring cup. Reserve that juice, you'll be using it later. Place the chunks of pineapple in the food processor.
I got about a quarter cup of juice just from the can itself, before mutilating the pineapple.



Then you need to pulverize, yes, pulverize that chunked pineapple. You want crushed pineapple after all. Note to self- maybe not quite so pulverized, hmm?



Drain off the excess juice the pulverizing creates, you'll maybe get half a cup by then. Then coop out roughly half the pineapple pulp into the pineapple juice. I managed to get just over 3/4 cup of juice and pineapple. According to the box, I need 1 cup of water, so, top off the juice/pineapple mix with water until you have what you need.

If your box mix calls for less than a cup of water, obviously you'll need to adjust how much pulverized pineapple you add to the juice, this is ok, really. You'll use that pulverized pineapple later.}:P



Now, continue as per the directions on the box. Adding all your ingredients to your mixing bowl, including the pineapple and juice. I customarily use Extra Light Virgin Olive Oil instead of vegetable oil, but of course, it's a matter of taste, so go with what works for you.



Mix thoroughly, until everything is good and incorporated. Then spoon into lined cupcake pans, filling each just over half to 2/3s full. Or if you want, you can of course make a cake instead. Cupcakes tend to go faster in my house, which is why I make them more often than I do actual cakes.}:)

Bake according to the box directions.

Meanwhile, make your cream cheese icing. Now, in my house, that's simply 2 8 oz packages of softened cream cheese (Philadelphia Brand, naturally), 1 cup of sugar and creamed together until smooth. Yes, it needs to be refrigerated when you're finished. That's ok, it simply makes them better if you ask me.}:P



After your cupcakes (or cake) are completely cooled, then ice according your favorite method. Then take a bit of the leftover pulverized pineapple and top each cupcake and icing. That's it.

See? Simple. And very tasty.



The pineapple added to the actual cake mix adds a nice, subtle flavor. It does not overwhelm the carrot as some might think, but instead, provides a pleasing counterpoint. The tang of the cream cheese icing also provides a nice counterpoint to the sweetness in both the cake and the pineapple topping. The cake itself is still just as moist, with a nice crumb.

It's a little change that can make a big difference. Next time, I think I'll leave a few bigger pieces of pineapple in the mix though, just so you know, definitely, that you are eating pineapple AND carrot cupcakes.}:P