Nothing gets you more in the Autumn spirit than…pineapples? Right? OK, maybe pineapples aren’t the first thing you think of when the leaves change and the weather cools. But let me tell you, after reading this post, pineapple just might become the new pumpkin in your fall flavors rotation (random thought, what would a pineapple jack-o-lantern look like? Hmmm…).

I have to admit, most of the inspiration for this post came after reading Callie’s Pumpkin Cinnamon Crumb Cake post and Tenille’s Sweet Potato Biscuit post. After reading their blog posts and seeing those delicious recipes come to life, I felt a surge of inspiration come over me as I walked down the aisles of our Rancho Cucamonga Honeyville Store. How can I take two favorite Honeyville products and combine them into one delicious treat? After some thinking and re-thinking (don’t even ask me about my freeze dried strawberries and rotini with meat sauce idea) I came up with the perfect combination. Honeyville’s delicious and popular freeze dried pineapples and our Cinnamon Crumb Cake Mix. Here is the recipe:

1 pack Honeyville Cinnamon Crumb Cake Mix
2 T Honeyville Powdered Whole Eggs
2/3 cup water
1 cup Honeyville Freeze Dried Pineapple

Stir water, egg, and cake mix together in a medium bowl. ( NOTE: When reconstituting powdered whole eggs, use 4 T water for 2 T mix. I went ahead and added that water when I mixed it all in.) Set aside cinnamon topping (we’ll be using that later). While mixing, let the freeze dried pineapple soak in a separate bowl or container of water for 10 minutes, or until pineapple pieces are soft and spongy. Pre-heat oven to 400 degrees. Continuin mixing until mixture is in a cake batter state. Once Pineapples have soaked, scoop the pineapple pieces out of the water and into the batter mix. Pour 1/3 cup of the water the pineapples had soaked in into the batter. Mix thoroughly.

Spoon batter into muffin tins (remember to either grease the muffin tin or use 12 paper-lined muffin cups). Take the cinnamon topping and pour 1 tablespoon of topping into each muffin cup. Take a butter knife and swirl the cinnamon topping thoroughly in each muffin cup. Bake for 15-20 minutes at 400 degrees in oven. Once finished, take out and let cool for 5 minutes before removing muffins from the tin.

This is the perfect recipe for a cool fall morning. The cinnamon and cake mix give a delicious flavor, and the added pineapple gives a taste and texture that is perfect at any time of the year. Whether for an after-school snack, early-morning breakfast, or just a quick treat on a cool Saturday afternoon, I promise that this will be a recipe you’ll want to repeat again and again.

Is pineapple a new fall favorite? You bet it is!