So a cake ball is, traditionally, crumbled up cake mixed with frosting, right? Sure that gives you great options for certain specially cake balls: German Chocolate, Hummingbird, etc. But what about those cakes that have no frosting to call their own? I decided to give one of those cakes a cake ball shout-out, and it turned out even better than expected.
Pineapple Upside-Down Cake Balls
- 1/4c butter
- 1c brown sugar
- 20oz pineapple slices in juice, drained, juice reserved
- 6oz maraschino cherries without stems, drained
- 1 box yellow cake mix
- oil and eggs called for on cake mix box
- white chocolate baking bark
- Preheat oven to 350°F, drop butter in 9x13 pan and melt in oven.
- Sprinkle brown sugar evenly over butter.
- Arrange pineapple slices on brown sugar, place a cherry in center of each pineapple slice, and arrange remaining cherries around slices.
- Make cake batter as directed on box, substituting pineapple juice mixture for the water. (Add enough water to reserved pineapple juice to measure 1 cup.)
- Pour batter over pineapple and cherries.
- Bake 42 to 48 minutes or until toothpick inserted in center comes out clean, and let the cake cool completely.
- Crumble cake, pineapple, cherries and brown sugar goo into a food processor and mix until combined.
- Scoop into balls using your 2t cookie scoop and put in the fridge to chill.
- Melt your white chocolate bark and coat your cake balls; return to fridge to set.