Dole Pineapple Upside Down Cake

This pineapple version has all of the flavors of the traditional upside down cake without the fuss.

Dole pineapple upside down cake. 13 cup 60 mL butter or margarine melted. Pineapple upside-down cake has been part of the American baking lexicon since 1925 when the Hawaiian company now known as Dole sponsored a contest using their canned pineapple. Preheat oven to 350 degrees 325 for dark or nonstick pan Spray 2 8x3 cake pans with non-stick spray and set aside.

½ cup 90g packed brown sugar. Place a cherry in the center of each tin and then add 1 tbsp of crushed pineapple around the cherry and pack it all down. Sprinkle parchment with 3 tablespoons brown sugar and arrange pineapple slices on top.

Lightly grease a 9 round cake pan. Smooth the top of the batter so that it seals over the pineapple and cherries. Preheat the oven to 375F.

Classic Pineapple Upside Down Cake. 1 package 1825 oz. 9 maraschino cherries cut in half.

Prepare cake mix according to package directions replacing some of the water with reserved 34 cup juice that is needed to. DOLE Berries such as raspberries or blackberries. 1 9 ounce package yellow cake mix mixed according to package directions.