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Dole Pineapple Downside-Up Cake

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Total Time (minutes)
80
Difficulty
1
Servings
10
Ingredients
10
Total Prep Time: 20 minutes
Calories Per Serving: 370
Nutrients

Nutrition Facts

Serving Size (146g)

Amount per serving
Calories 370 Calories from fat:
% Daily Value*
Fat 16 g 21 %
Saturated 3.5 g 18 %
Trans 0 g
Cholesterol 35 mg 12 %
Sodium 140 mg 6 %
Potassium 145 mg 4 %
Carbohydrate 57 g 21 %
Fiber 1 g 4 %
Sugars 33 g
Protein 3 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 10 %
Iron 6 %
Vitamin D 0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 6 tablespoons buttery spread
  • 1 cup honey (divided)
  • 1/2 fresh DOLE® Tropical Gold® Pineapple, cored, cut into thin slices
  • 1-3/4 cups gluten-free flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons olive oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup DOLE Pineapple Juice

Directions

  1. Preheat oven 350°F.
  2. Combine ½ cup honey and buttery spread in saucepan, over medium heat, stirring until buttery spread has melted. Continue stirring until the mixture starts to boil, cook for 2 to 3 minutes or until mixture has thickened. Evenly pour sauce into 9-inch round cake pan to coat the bottom of the pan. Arrange the pineapple slices on top of the sauce in a single layer.
  3. Place remaining ingredients into blender. Cover, blend until smooth, pour the batter over the pineapple slices and spread evenly.
  4. Bake 45 to 50 minutes or until the top is a deep golden brown and a toothpick inserted in center comes out clean.
  5. Cool cake in the pan for 5 minutes, place a plate over the pan, and then turn the pan over, inverting the cake onto the plate. Serve warm or at room temperature.
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Dole Pineapple Downside-Up Cake Prep Time:20 minutes Cook time:80 minutes Serves: 10
Nutrition facts: 370 Calories, 16 grams fat
Ingredients: 6 tablespoons buttery spread, 1 cup honey (divided), 1/2 fresh DOLE® Tropical Gold® Pineapple, cored, cut into thin slices, 1-3/4 cups gluten-free flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 6 tablespoons olive oil, 2 large eggs, 2 teaspoons vanilla extract, 1/2 cup DOLE Pineapple Juice , Directions:Preheat oven 350°F.Combine ½ cup honey and buttery spread in saucepan, over medium heat, stirring until buttery spread has melted. Continue stirring until the mixture starts to boil, cook for 2 to 3 minutes or until mixture has thickened. Evenly pour sauce into 9-inch round cake pan to coat the bottom of the pan. Arrange the pineapple slices on top of the sauce in a single layer.Place remaining ingredients into blender. Cover, blend until smooth, pour the batter over the pineapple slices and spread evenly.Bake 45 to 50 minutes or until the top is a deep golden brown and a toothpick inserted in center comes out clean.Cool cake in the pan for 5 minutes, place a plate over the pan, and then turn the pan over, inverting the cake onto the plate. Serve warm or at room temperature.