Easy Pineapple Upside Down Cake {kid-friendly, homemade}

Easy Pineapple Upside Down Cake

I’m excited to share one of my daughter’s favorite cake recipes.  This easy cake recipe is great if you are new to baking with your kids, or looking for a recipe your child can try on their own or,  you just want a quick easy dessert for guests. This Easy Pineapple Upside Down Cake is perfect for the job.  Baking a cake doesn’t get any easier than this.   With just  a few ingredients you probably already have in you kitchen, you are guaranteed success and a fun time baking with your kids and a cake made completely from scratch with no artificial ingredients.  I made this cake with fresh pineapple but feel free to substitute canned pineapple.   I hope you enjoy this cake as much as we do. 


8 eggs

8 tablespoon sugar + 1 cup brown sugar 

8 tablespoon flour 

1 1/2 stick butter 

1/4 cup milk

1/4 cup flour 

1 fresh ripe pineapple ( or canned pineapple)

Preheat oven to 350 degrees

  1. Separate 8 eggs whites from egg yolks
  2. In a 12” oven proof skillet or pan, melt sugar and butter under medium flame
  3. Peal and cut fresh pineapple (I recommend fresh pineapple, but you may use canned pineapple) and arrange slices on top of melted butter and sugar mixture
  4. For the cake mix, in a mixing bowl whip 8 egg whites and gradually add 8 Tablespoons of sugar
  5. Once well mixed add 8 egg yolks
  6. Gently fold in 1/2 cup of flour into the egg mixture and gradually add 1/4 of milk and 1/4 cup of oil and pour over the pineapple mixture and bake in a 350 degree oven for approximately 30-45 minutes or until a toothpick inserted in the center comes out clean
  7. Let cake cool for about 15 minutes, run knife around edge of cake then carefully invert into a platter.




Homemade Caramel

The best caramel you will ever taste is only minutes away!

1 c. sugar
12 oz. evaporated milk
1 stick (8 tbsp.) unsalted butter
Pinch of salt



Pumpkin Pie from Scratch

Pumpkin pie is one of our favorite pies, especially if it is made from scratch, as this recipe is. This makes 2 pies.

4 c. cubed baked pumpkin
1 c. sugar
2 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground clove
1/2 tsp. real (pure) vanilla
12 oz.  evaporated milk
2 pie shells


Fresh Apple Salad

Cooking and Kids 087

A quick way to a tasty and healthy snack or salad!

4 apples pealed & shredded

Juice from 1/2  fresh orange

1 tbsp. raw honey

Touch of real (pure) vanilla

Dash of cinnamon

1/3 c. raisins or cranberries 

Mix apples, honey, vanilla, cinnamon, and orange juice together.

Serve topped with raisins and cranberries.

Cooking and Kids 340

Honey Cookies

Srpski Bozic i Miki rodjen. 279

These old- fashioned cookies have been around for more than a century. They’re made with simple and healthy ingredients such as raw honey and extra virgin olive oil. The cookies are usually hard right after baking, but if left without refrigeration for few days, they will become melt-in-your- mouth soft.

1 c. raw honey

1 c. extra virgin olive oil

6 egg yolks

1 lemon ( zest & juice)

1 tsp. vanilla

1/2 tsp. nutmeg

1/3 tsp. baking soda

1/3 tsp. baking powder

1 c. sunflower seeds (or your favorite nuts)

3 1/2 c. all-purpose flour

Make dough by adding ingredients as listed, then allow dough to rest for 15 -20 minutes. Line cookie sheets with parchment paper, and using rounded tablespoons, spoon dough onto cookie sheets. Bake at 350 degrees for 12-15 minutes.

Go daddy version





Creme Brulee

Perfection in taste using only eggs, cream, sugar, and vanilla! I can’t wait to show you how easy this is!

To serve 12 you will need:

12 egg yolks

1 2/3 c. sugar

4 c. half & half

1 tbsp. real (pure) vanilla

Take a look for yourself and see how easy and fun these instructions are!


Cooking and Kids 1062




Tapioca Pudding

This couldn’t be  easier to make! Just take a look at these simple, step-by-step instructions.

5 c. milk

4 c. water

1 c. tapioca pearls

1/2 c. raw sugar

4 egg yolks

1 tsp. (or more) vanilla

1/2 lemon zest

Tapioka pudding 011


Corn Bread with Feta Cheese & Broccoli

Why make plain corn bread when you can have more flavor and nutrition with this recipe?

5 eggs
1 c. corn meal
2 c. wheat flour
1 1/2 c. olive oil
1 1/2 c. milk
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. sea salt
2 tbsp. raw sugar
2 c. cut broccoli 

Start by whipping eggs. To the whipped eggs add olive oil, milk, sugar, and salt, and whip a bit more. Add baking soda and baking powder, broccoli, corn meal, and flour. Top with 1 c. feta cheese (optional) and bake at 360 degrees for about 35 minutes.

 Cooking and Kids 2656


Reforma Torta / Vlada’s Healthier Version

Classic! This is one of my absolute favorite cakes. I love the rich, smooth and satisfying flavors of the walnuts, butter, coffee, and vanilla.

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 12 servings


15 large eggs, separated
3/4 cup granulated sugar
2 cups confectioners’ sugar
2 cups ground (not chopped) walnuts
1 1/2 cups whole-wheat flour
4 tablespoons milk
1/2 teaspoon instant coffee
12 ounces unsweetened, room-temperature butter
1 tablespoon vanilla


  1. To make the sponge: Place rack in middle of oven and heat to 350 degrees. Lightly butter four 9-inch round pans and then line the bottoms with parchment paper. In a large bowl or stand mixer, whip egg whites until stiff. Slowly add 3/4 cup granulated sugar and again whip to stiff peaks. Mix walnuts with whole-wheat flour and gently fold into egg whites until well incorporated. Divide batter evenly among prepared pans. (If you only have two 9-inch round pans, use those and just split the cake in half after baking and cooling, so you have four layers). Bake about 7 to 12 minutes or until the center springs back when lightly pressed and edges are just beginning to color. Remove from oven. Brush lightly with milk to add additional moisture. Cool in pan for 3 minutes. Then invert onto wire rack to cool completely.
  2. To make the buttercream: Fill a medium saucepan with about 1 inch of water and set it to simmer. Meanwhile, in a stand mixer or metal bowl, beat the 15 egg yolks with 2 cups confectioners’ sugar on medium-high speed for about 6 to 7 minutes or until thick and lemony. Place bowl over (NOT IN) simmering water and whisk constantly for 15 minutes. Be careful that the yolks don’t scramble. Add instant coffee and mix. Let cool to room temperature.
  3. Next step: In a separate bowl, whip together butter and vanilla and fold into the cooled egg yolk-sugar-coffee mixture.
  4. To assemble: Place one layer of sponge cake on a cake platter and spread a layer of coffee buttercream on top. Repeat until all layers are stacked on top of each other. Frost the top and sides of the torte with the remaining buttercream. Not necessary, but if desired, garnish with a sprinkle of chopped walnuts. Store refrigerated.



Walnut Pancakes

Cooking and Kids 775If you like pancakes, why not add more nutrition, such as  extra protein and fiber? It’s as simple as whipping eggs and adding the ingredients one by one.
1/2 cup olive oil
1 cup milk
1 cup ground walnuts
1 1/2 cup pancake mix
1 teaspoon real vanilla