Island Cakes

It would truly be a tropical paradise if these pineapple-shaped cakes grew on trees. The trick? This snack recipe starts with a Twinkie!


Island Cakes

by 2  people


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Servings: 8 servings
Related Categories: Desserts, Pineapples
 
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Ingredients
  • 16 
    rosemary twigs
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  • cream-filled oval yellow sponge cakes (such as Twinkies)
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  • 1/4  cup
    pineapple preserves
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  • 1  cup
    canned frosting
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  • 2  tablespoons
    cocoa powder
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  •  
    Sliced almonds
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Directions
1.
Insert two rosemary sprigs into one end of each yellow sponge cake. Lay cakes, flat-side down, on a serving platter. Heat preserves until melted. Brush melted preserves over tops of cakes.
2.
In a small bowl, combine frosting and cocoa powder. Transfer to a disposable decorator bag with a writing tip. Pipe frosting in a diamond pattern on tops and sides of cakes. Insert a sliced almond into each diamond. Cover and chill before serving. Makes 8 servings.

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