International / basics / Cakes & baking
Dole Pineapple Upside-Down Cake
This is the original Dole-brand recipe for pineapple upside-down cake.
Ingredients
- pineapple, large, ~397 g / 14 oz; crushed or sliced1 can
- flour, 275 g / 9.7 oz; sifted2 cup
- baking powder2 tsp
- salt1/2 tsp
- butter or butter substitute, 160 g / 5.6 oz2/3 cup
- granulated sugar, white; 225 g / 7.9 oz1 cup
- egg, separated2
- milk, 125 ml / 4.2 fl oz1/2 cup
- vanilla extract1 tsp
- brown sugar, 180 g / 6.3 oz1 cup
- maraschino cherries, to garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
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 .
Turn upside-down on serving dish and garnish with maraschino cherries.
Region evidence: no stated origin (basic dish)
