Happy Friday Eve!
It’s been a week of “releasing” and making space for new and more significant ideas. I officially pivoted my Instagram to just “Leanne Gelish” and took the categorization of “Photographer” off and just put “Entrepreneur.”
Since then, I’ve had fun on social media again. At the beginning of the year, I realized I was hiding behind photography, and I wanted to be more front-facing in life. This gives me the freedom to share my writing and photography on one platform without worrying about aesthetics.
Do I think I’ll hang up the camera strap for good? No. I love photography, but I do think after 7 years, it’s okay to lightly retire and focus on another dream.
I’m feeling so aligned, friends. I feel free.
This is not a “Soul” though, so let’s get into this week’s recipe, shall we?
I have heard of the Upside Pineapple Cake but never had one. So, I decided to make myself one a few weeks ago. And, I have to be honest, it does not disappoint. I did a few things differently than a traditional Upside Pineapple cake. The most obvious is that I made them cupcake-size, not a full cake. I also used fresh pineapple and fresh cherries instead of traditional canned items.
WHAT YOU’LL NEED:
1/2 fresh pineapple, diced
1 package of cherries, diced
½ cup unsalted butter
1 package of white cake mix (such as Betty Crocker Super Moist)
½ cup apple sauce
3 large egg whites
1 ½ cups brown sugar
1/4 Cup melted butter
1/4 cup of granulated sugar
PUT IT ALL TOGETHER:
Preheat your Dice up your pineapple, cherries and put them in a bowl together. (side note, Does anyone ever spell “bowl”, “bowel” and giggle? no, just me? cool, cool) ANYWAY! Add any excess pineapple juice and your cup of granulated sugar into that bowl, stir, and let it sit.
Grab your cake mix, mix it, and then fold in your pineapple/cherry mix. Grab your cupcake pan, spray with a little coconut oil, and put a tbsp. of brown sugar and a tbsp. of butter in each cubby.
Once finished, scoop two tablespoons of cake mix into each cubby, and then bake for 25 minutes or until golden brown.
If you’re feeling snazzy, whip up some homemade whipped cream to top it with.
And, there you have it. A slightly healthier take on an American classic!
As always, I’m grateful you’re here. We’ll see you Monday with a little bit of Soul.
You can find my poetry book on Amazon
You can find fun Salt with Soul Merch Here
You can follow me here
XX,
L
My husband is going to LOVE these. 🤤