Baking with Booze
by Nicole Watts
Millionaire Pie is a southern dish that is basically a type of ambrosia served up in a graham cracker crust, made famous at Furr’s Cafeteria of Texas. My personal preference for these is to serve them up as mini-cupcakes so that you get all of the flavors in one bite.
For the cake
1 white cake mix
1 cup of pineapple vodka
½ cup vegetable oil
8 oz can of crushed pineapple plus juice
11 oz can mandarin oranges (chopped)
1 jar maraschino cherries (chopped)
8 oz cream cheese (softened)
¼ cup finely chopped pecans
1 cup of coconut
Mix cream cheese, crushed pineapple and juice, mandarin oranges, chopped cherries
Add cake mix, pineapple vodka, eggs and vegetable oil
Add pecans and coconut, mix until combined.
Fill cupcake papers 2/3 full
Bake for 15-17 minutes @ 350
Bake mini-cupcakes for 7-9 minutes @ 350
For the topping
Travis Hasse’s Cherry Pie Liqueur
Graham cracker crumbs
Once cupcakes have cooled, simmer 1 cup of Travis Hasse’s Cherry Pie liqueur until it has thickened to a syrup. Brush syrup over the tops of the cupcakes.
Pipe Cool Whip topping on to cupcakes and sprinkle with crushed graham crackers.
Top with a maraschino cherry or maraschino cherry half for minis.
Refrigerate until ready to serve.