Dole Pineapple Upside-Down Cake
This is the original Dole-brand recipe for pineapple upside-down cake.
Total Time
Prep: 30 minutes Baking: 45 minutes
Servings
12–16
Prep Time
30 minutes
Cook Time
45 minutes
1 large can (~397 g / 14 oz) crushed or sliced pineapple
2 cups (275 g / 9.7 oz) flour, sifted
2 teaspoons baking powder
½ teaspoon salt
⅔ cup (160 g / 5.6 oz) butter or butter substitute
1 cup (225 g / 7.9 oz) white granulated sugar
2 eggs, separated
½ cup (125 ml / 4.2 fl oz) milk
1 teaspoon vanilla extract
1 cup (180 g / 6.3 oz) brown sugar
Maraschino cherries, to garnish
Drain the juice from the can of pineapple.
Sift flour into a mixing bowl. Sift again with baking powder and salt.
Cream ½ cup (125 g / 4.4 oz) butter in another bowl, then gradually add sugar; cream well.
Beat the yolks and whites of eggs separately. Add the yolks to creamed mixture and mix well, then add flour and milk alternately, mixing well.
Fold in the egg whites and vanilla.
Melt the rest of butter in large frying pan.
Spread the brown sugar over the pan.
Add pineapple. If sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit.
Pour cake batter over fruit.
Bake 45 minutes at 350 °F (177 °C).
45 minutes
Turn upside-down on serving dish and garnish with maraschino cherries.
- •The cookbook has other pineapple upside-down cake recipes.