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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Dessert

Dole Pineapple Upside-Down Cake

Serves 12 · 45 minutes

| Dessert This is the original Dole-brand recipe for pineapple upside-down cake.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 large can (~397 g / 14 oz) crushed or sliced pineapple
  • 2 cups (275 g / 9.7 oz) flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅔ cup (160 g / 5.6 oz) butter or butter substitute
  • 1 cup (225 g / 7.9 oz) white granulated sugar
  • 2 eggs, separated
  • ½ cup (125 ml / 4.2 fl oz) milk
  • 1 teaspoon vanilla extract
  • 1 cup (180 g / 6.3 oz) brown sugar
  • Maraschino cherries, to garnish

Method

  1. Drain the juice from the can of pineapple.
  2. Sift flour into a mixing bowl. Sift again with baking powder and salt.
  3. Cream ½ cup (125 g / 4.4 oz) butter in another bowl, then gradually add sugar; cream well.
  4. 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.
  5. Fold in the egg whites and vanilla.
  6. Melt the rest of butter in large frying pan.
  7. Spread the brown sugar over the pan.
  8. Add pineapple. If sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit.
  9. Pour cake batter over fruit.
  10. Bake 45 minutes at .
  11. Turn upside-down on serving dish and garnish with maraschino cherries.