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Pineapple Upside Down Cake Batter Snow Cones

Make cake batter simple syrup for snow cones - then turn it into a pineapple upside down cake snow cone!

Ingredients

For the Cake Syrup:

  • 1 cup water
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon butter emulsion or extract

For the Pineapple Syrup

  • 1 cup chopped pineapple
  • 1/2 cup water
  • 1/2 cup sugar

For the Cherry Syrup

  • 1- 1 1/2 cups pitted cherries
  • 1/2 cup water
  • 1/2 cup sugar

Instructions

  1. To make the cake syrup: Boil water and sugar over medium heat until the sugar is dissolved and mixture is clear. Remove from heat and stir in both extracts. Transfer to a jar and let cool completely before using (best if chilled overnight in the refrigerator).
  2. To make the Pineapple syrup: Puree the pineapple chunks in a blender. Place in a medium saucepan with water and sugar. Cook until boiling. Remove from heat and strain into a measuring cup. Strain a second time into a jar. Let cool completely before using (best if chilled overnight in the refrigerator).
  3. To make the Cherry Syrup: Puree the cherries in a blender, adding a dash of water as needed to make the blender run. Strain into a measuring cup. Rinse strainer and strain a second time into your saucepan. Add water and sugar and cook over medium heat until boiling. Remove from heat and place in a jar. Let cool completely before using (best if chilled overnight in the refrigerator).
  4. To make your snow cones: add shaved ice to a cup or snow cone paper container. For cake batter snow cone, pour syrup over ice and top with sprinkles. For Pineapple Upside Down Cake snow cone, pour cake batter syrup over the ice, then top with pineapple and a dash of cherry.