Island Cakes
Recipe from
Better Homes and Gardens
It would truly be a tropical paradise if these pineapple-shaped cakes grew on trees. The trick? This snack recipe starts with a Twinkie!

Servings:
8 servings
Ingredients
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16rosemary twigssee savings

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8cream-filled oval yellow sponge cakes (such as Twinkies)see savings

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1/4 cuppineapple preservessee savings

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1 cupcanned frostingsee savings

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2 tablespoonscocoa powdersee savings

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Sliced almondssee savings

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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