Pineapple Upside Down Cake
INGREDIENTS
- 10 oz of high proof moonshine or grain alcohol like Everclear. Add more for to fit your taste but less is more of a crowd pleaser.
- ⅓ c dark brown sugar
- 1½ tsp cake batter extract
- 46 oz can DOLE pineapple juice. Be sure to use the Dole brand as it tastes better. Shake it good.
- 1 Maraschino cherry (optional)
- 1 oz Maraschino cherry juice (optional)
INSTRUCTIONS
Heat up just little of the pineapple juice and mix in the brown sugar to get it to dissolve well. Otherwise it may take a day or so to fully dissolve. Add the melted brown sugar to a quart jar along with the alcohol, cake batter extract, cherry and cherry juice. Top off the jar with pineapple juice and shake it very well. Refrigerate and let it rest for 48-72 hours. Serve in a cocktail glass over ice or in a shot glass.
VIDEO HOW-TO
NOTES
This recipe makes 1 quart of 50 proof liquor. Recipe courtesy of "B Lu" from our MeWe group Building A Drink.
