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Pina Colada Cake In A Jar

Pina Colada Cake In A Jar comes together with Brown Sugar Packed, Unbleached Flour, Baking Powder, and Baking Soda. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 1/2 cup
• 3 1/3 cup
• 1 1/2 tsp
• 1 tsp

Method (preview)

1. 1

   Preheat oven at 325.

2. 2

   Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature.

3. 3

   Generously prepare jars with cooking spray and flour.

4. 4

   Drain pineapple for 10 minutes, reserving juice.

5. 5

   Puree drained pineapple in a blender.

6. 6

   Set puree aside.

7. 7

   Discard remaining juice.

8. 8

   In a mixing bowl, combine applesauce, half brown sugar until light and fluffy.

9. 9

   Beat in eggs and pineapple puree.

10. 10

    Set aside.

11. 11

    In another mixing bowl, combine flour, baking powder, and baking soda.

12. 12

    Gradually, add to pineapple mixture in thirds, beating well with each addition.

13. 13

    Stir in coconut.

14. 14

    Spoon 1 level cupful of batter into each jar.

15. 15

    Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven.

16. 16

    Bake 40 minutes.

17. 17

    Keep lids in hot water until they're used.

18. 18

    When cakes are done, remove jars which are HOT from oven one at a time.

19. 19

    If rims need cleaning, use moistened paper towel.

20. 20

    Carefully put lids and rings in place, then screw tops on tightly shut.

21. 21

    Place jars on a wire rack; they will seal as they cool.