Pineapple Upside Down Cake Martini and Pineapple Cherry Cobbler

I haven't done a recipe post for a while, even though I've still been trying new things and cooking almost every night of the week. But making food look good enough to photograph is usually too much trouble, especially on a week night.

But today I wanted to share two quick things, since it doesn't really matter so much what they look like!

First, a Pineapple Upside Down Cake Martini. A few months ago I tried one at a local restaurant, and I've been craving it ever since. So I set out to figure out their recipe, and it turns out it is incredibly simple and just as yummy as I remembered. Only three ingredients, Cake flavored Vodka (my first time trying it, and it is pretty amazing. Totally tastes like cake.), Grenadine and pineapple juice.

Just mix 3 shots of the vodka with about 1/2 a shot of grenadine, and fill the rest of the shaker with the pineapple juice. Shake, pour and enjoy. Or if you want to be fancy, you could add a pineapple slice garnish.

We're not fancy here though. Just give me the booze! :)

But after I got the mix of ingredients right for the Pineapple Cake Martini, I started craving more pineapple. Why, in November, I'm craving pineapple, I do not know. Maybe I'm in denial that the weather is getting cold? Or maybe it's just because pineapple is good any time of the year!

Either way, I needed more pineapple in my life. So I threw together what is known in our house as Dump Cake. Such an ugly (but appropriate) name! Really it is more like a cobbler than a cake though. And it is almost as easy as the martini to make (and I would highly recommend sipping on your pineapple martini while making this!).

The ingredients: a large can of crushed pineapple, cherry pie filling, yellow cake mix, and two sticks of butter.

And as I'm sure you probably guessed, this gets it's name because you literally just dump the ingredients into a 13x9 pan. Pineapple with it's juice:

Followed by the cherry pie filling.

And the cake mix. Well, for this I actually like to spread the powder out, rather than dumping it. Otherwise you might end up with a plume of cake powder floating in the air!

Then you just slice up your butter and lay it out over the top of the cake mix. And it's easier to cut it if you put the butter in the freezer for about 15 minutes, and only take it out right before you start cutting it.

Then, just bake at 350 degrees for 40 minutes. Mmm, cobbler. Or Dump Cake, whichever name you prefer!

It's not the prettiest of desserts, but it sure is fruity, gooey goodness!

Have you been craving anything lately, other than the usual pumpkin and fall inspired dishes?