Thirsty Thursday: BeautyFrosting’s Pineapple Upside Down Cake Champagne Cocktail

Last Thursday, I had a photo shoot here at The Cupcake Palace and, well, I wanted to socially lubricate myself a bit with a mid-day cocktail for the shoot. Don’t judge. I only had one and I must say it did make me feel a bit more photogenic.

I looked in the fridge for inspiration and inspiration found me: Dole Pineapple Juice, One Hope California Brut Sparkling Wine ($19.99) and Ole Smoky Moonshine Cherries. Add a little splash of vanilla extract (which chronic bakers like me always have on hand) and thus, this week’s Thirsty Thursday concoction was born.

So here is my little Pineapple Upside Down Cake Champagne Cocktail for you to enjoy – before a photo shoot, a fun-filled day or maybe even just while soaking in a foam-filled tub.


BeautyFrosting’s Pineapple Upside Down Cake Champagne Cocktail

Thirsty Thursday: Pineapple Upside Down Cake Champagne Cocktail (and I love these "Simply stunning…" napkins my Mom got me for Christmas from Homegoods - soooo fun!!)

4 ozs ONEHOPE California Brut Sparkling Wine 

4 ozs Dole Pineapple Juice

2 Ole Smoky Moonshine Cherries 

1 splash Vanilla Extract

Grab your favorite champagne flute (or, I suppose, a regular cocktail glass will do). Drop in a moonshine cherry at the bottom. Fill with 4 ozs pineapple juice and top with 4 ozs champagne. Add a splashStab a cherry with a party pic and place on top or rest on side of glass. Pineapple Upside Down Cake Champagne Cocktail in a glass.

Party for one, please.



BF Asks: What was your favorite drink or punch this week? 

Recipe Box: BeautyFrosting’s Moonshine Pie

BeautyFrosting's Moonshine Pie

So why a Moonshine Pie? Because I come from a long line of moonshiners.

Yes, I’m totally serious. My dad was a moonshine runner as a kid and, well, our family is still alive and well in the moonshine world.

I find it to be the perfect compliment to the pecans, chocolate chips and coconut in this delicious dessert.

Having said that, I have only baked this pie twice. So why am I sharing it without extensive kitchen testing, you ask?
Because it is melt-in-your-mouth AMAZING.

I’ve had multiple people tell me it’s the best pie they’ve ever had.

A slice of moonshiner's heaven...

When people get passionate about pie like that, you don’t ignore them.
Rather, you share the recipe with the rest of the world.

So, here you go!
This has become the annual Thanksgiving pie I bake.

For the crust, I always use the recipe for my Buttermilk Maple Crust but you can also use a recipe you love or a prepared pie shell. Also, feel free to serve with a vanilla bean whipped cream. Delicious!

Bake, share and enjoy!

1/2 c Butter (1 stick)

1/2 c Brown Sugar

1/2 c Granulated Sugar

1 tsp Vanilla

2 Tbsp All-Purpose Flour

3 Extra Large Eggs

1/2 c Evaporated Milk

1/4 c Moonshine (if unavailable, Bourbon will do just fine)

1/2 c Dark Corn Syrup

1 c Pecan Halves or Pieces

1/2 c Chocolate Chips

1/2 c Shredded & Sweetened Coconut

Preheat oven to 400 degrees.

In a large bowl, cream your butter, sugars and vanilla. Mix thoroughly. Beat in eggs, 1 at a time. Stir in your corn syrup, evaporated milk and moonshine. Add pecans, coconut and chocolate chips. Mix well. Bake for 10 minutes. Then reduce heat to 325 degrees and bake about 40 minutes or until pie is firm. It may jiggle slightly but it shouldn’t be runny.

Let cool and serve with vanilla bean-moonshine whipped cream if desired.

Moonshine Pie: the medley



BF Asks: What’s your all-time favorite pie?