It’s Not Goodbye Forever
There are 10 years difference between me and my youngest sister Jess (she’s 22 years old) and on Wednesday she is going to be making the biggest leap of her life. She will be moving away from all of her family and friends and going to Texas. Her boyfriend has a really amazing job down there and she is going down to be with him. It will be a terrific opportunity for her to get out and find herself and become the beautiful woman that I know she is. Everyone will miss her greatly and I know that we will still keep in contact with her frequently but that still doesn’t mean it’s an easy situation. Today was her going away party (which was a great time and included me having a water war with 4 other children) and as I said goodbye to her at the end of the party, we both burst into tears. She told me to stop it and that I was the only that has made her cry over this, which bothered me even more. I know that it’s not goodbye forever, but I still don’t know how I am going to get on without one of my sisters – not to mention the one that I am closest with. I will certainly miss her greatly.
My mom asked me to bake something for the party and as I was thinking about what I wanted to bring I was reminded of a favorite cake that my mom used to make when we were little. (Not the mention it’s called Aloha cake – get it? Hello and Goodbye) I wanted to update the recipe a bit, so I changed it a little…. Here is the recipe.
1 white cake mix
1 large container of whipped cream
1 small box of vanilla instant pudding
1 large can of crushed pineapple (save juice)
1 8oz package of cream cheese
1 cup milk
Prepare cake mis as directed using the pineapple juice instead of water (if there isn’t enough juice, fill remaining amount with water). Bake cupcakes for the specified time on the cake mix until done. Cool completely.
While they are cooling, you can make the filling. Combine the pudding, cream cheese, pineapple and milk until a thick mixture forms.
With a small knife cut as a circle at an angle to create a cone shaped hole in the middle of each cupcake. Remove the piece and cut off the bottom and save the top (so you can place it back on the cupcake once it’s filled). Do this for each cupcake. Put in about 1 tablespoon of the filling mixture into the hole and gently push the “top” back onto the cupcake. No one will never know that there is anything inside the cupcake until they take a bite!
Frost cupcakes with the whipped cream, sprinkle with coconut and top with a cherry.