Back

Pineapple Upside down Whoopie Pie

10 Pies

Julie Pinksten (IG:chefjpinksten)

For the Whoopie:
6 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed
1 stick unsalted butter
1 1/3 cup sugar
1 egg
2 tsp. vanilla
2 3/4 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
20 maraschino cherries
Method for the Whoopie:
1. Preheat oven to 350F.
2. Line 2 baking sheets with parchment paper and lightly coat with pan spray.
3. Wisk together flour, baking soda, baking power, and salt.
4. Beat together butter, sugar, and vanilla in a stand mixer on medium high speed till light and fluffy.
5. Add egg and beat till combined.
6. Reduce speed and add dry ingredients in three batches, alternating with Carmelized Pineapple in two batches, beating after each addition until just combined.
7. Scoop onto sheet pan and add a maraschino cherry to each mound. Bake for 12 minutes.
For the filling:
1/2 cup butter
8 oz. cream cheese
4 tbsp. pineapple juice
4 cups confectionary sugar
10 maraschino cherries
Method for the filling:
1. Cream the butter and cream cheese with an electric mixer until light and fluffy add the pineapple and beat until combined.
2. Beat the confectionary sugar into the mixture a little at a time until completely integrated.
3. Fold in diced maraschino cherries.
4. When the whoopies are completely cool pipe frosting on 1/2 of the whoopie pies and top them.