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Go For the Gold Pineapple Truffles

Go For the Gold Pineapple Truffles

I don’t know about you, but I’m totally ready for the Olympics.

Sort of a strange thing for probably the least athletic person you’ll ever meet, but I’m absolutely captivated by them.

I imagine my parents still have old VHS tapes of me in the backyard, performing various floor routines as if I were Mary Lou Retton.  Yeah, that’s kind of giving away my age here, but say what you will…Mary Lou was definitely America’s darling of the 1984 Olympics.

And let’s set the record clear…not only am I not athletic, I’m not very flexible or coordinated, so the idea of me attempting “floor routines” is a bit laughable.

Also, I have a feeling the women’s gymnastics team doesn’t sneak into the kitchen in the middle of the night to eat pineapple truffles.  Seriously, if I had to choose between being a world-class gymnast or eating truffles, I’m going to pick truffles every time.

I’m good at it.

Really, really good.

I’m thinking we should form a Olympic Dessert Eating team for the 2016 Olympics…who’s with me?

Go For the Gold Pineapple Truffles
 
Print
Ingredients
For the Truffles:
  • 2 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • ¾ cup buttermilk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1½ cups sugar
  • 1 8-ounce can crushed pineapple, drained (reserve the juice)
For the Frosting:
  • ½ cup butter
  • 4 cups powdered sugar
  • 6 tablespoons crushed pineapple
  • 2 tablespoons pineapple juice
For Dipping:
  • 1 package Candiquick
  • Gold sprinkles
Method
For the Cake:
  1. Preheat oven to 350.
  2. In a medium bowl, combine dry ingredients. In a separate bowl, whisk together oil, buttermilk, eggs, and vanilla. Stir in sugar and pineapple. Add flour mixture and stir well. Pour into a 9x13 pan (or 2 8-inch rounds). Bake for 35 minutes, or until lightly golden.
For the Frosting:
  1. In the bowl of an electric mixer, cream butter. Add sugar gradually, beating well. Stir in crushed pineapple and juice, beating until desired consistency is reached.
To Assemble:
  1. Let cake cool entirely. Crumble into small pieces into a large bowl. Stir in frosting and combine well. Form mixture into balls. Chill in refrigerator at least 2 hours.
  2. Melt Candiquick according to package directions. Dip balls into melted candy and sprinkle with gold sprinkles.
Notes
Cake from Wilton; frosting from About.Com
This recipe makes a ton of truffles.  Since I didn’t want to wear Olympic-sized pants, I made half a recipe–which yielded around two dozen truffles.  Use this recipe for a tip on dividing an egg!

 

And, if you want to see some super creative Olympic-themed dessert recipes, be sure to check out Miss Candiquik’s Olympic Party Round-Up!

Have a great Monday!

11 Comments

  1. Back For Seconds
    Back For Seconds on July 23, 2012 at 6:54 am

    I like the way you think, Ashley. Eating truffles for sport? Count me in! These Look incredibly good! You are so creative!!
    Back For Seconds recently posted..Cupcake Muddy BuddiesMy Profile

    Reply
  2. Shirley
    Shirley on July 23, 2012 at 9:52 am

    Holy Cow – these look like the perfect thing to have on hand for Olympic opening night. Your blog is amazing, your pics are GREAT and I love the new scrolling pictures at the top.

    Reply
  4. Jocelyn @BruCrew Life
    Jocelyn @BruCrew Life on July 23, 2012 at 10:01 am

    A dessert eating team? Oh pick me, pick me…I am very good at that sport:-) We would win gold in this event for sure because I go for gold in truffles too!! Love these yummy looking truffles. I love that you used pineapple for something different!!!
    Jocelyn @BruCrew Life recently posted..100 Grand Rice Krispie TreatsMy Profile

    Reply

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