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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.
Recipe

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

About

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

Ingredients 11

Ingredients

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
egg(s)

Steps

STEP1
Ingredients

1/4 cup butter

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

Direction

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.

STEP2
Ingredients

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

Direction

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.

STEP3

Direction

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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