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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Pineapple Upside Down Cake

Prep Time 15 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 6
Nutrition facts


Recipe featured at Ralph Brennan's Jazz Kitchen at Downtown Disney, California.

Ingredients 11


1/4 cup butter, melted
2/3 cup brown sugar
6 slices DOLE® Pineapple Slices in Juice
maraschino cherries, stems removed
1-1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk



1/4 cup butter

2/3 cup brown sugar
 DOLE Pineapple Slices in Juice
6 maraschino cherries, stems removed


Preheat oven to 350°F.  Using 4-inch silicone muffin pans, divide butter into 6 cups.  Sprinkle brown sugar evenly over melted butter.  Arrange pineapple slices into each cup.  Place cherry in center of each pineapple slice.


1-1/3 cups all purpose flour

1 cup granulated sugar
1/3 cup shortening
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg


Beat flour, sugar, shortening, baking powder, salt, milk, and egg on low speed for 1 minute, scraping bowl.  Beat on high speed an additional 3 minutes, again scraping bowl down.  Pour batter over pineapple.



Bake 25 to 30 minutes or until toothpick inserted in each cake comes out clean.  Immediately place sheet pan over muffin pan; invert.  Leave muffin pan over sheet pan so brown sugar mixture can drizzle over cake.  Serve while warm with tres leches ice cream.

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