What better way to make my mother’s Old Fashioned Pineapple Upside Down Cake than with Dole pineapples. This has to be one of my favorite recipes, it’s easy and simply delicious. This is the perfect recipe for mothers on the go that want to do something special with the kids on the weekend. A bit of advice though, make sure you have extra pineapple; some for the cake and some that the kids won’t be able to resist when they help you make this very yummy cake. Making this cake with my boys brought back childhood memories for me, I hope you enjoy it!
1/4 cup butter
1 cup of brown sugar, well packed
2-20 oz cans of Dole Pineapple Slices in Pineapple Juice
1 small jar of maraschino cherries, no stems
1 yellow cake mix, super moist is best
- Whatever ingredients are required for the cake, like eggs and oil.
Preheat the oven to 350 degrees. This recipe requires a 13×9 glass pan that you should spray with non-stick cooking spray. Melt the butter in the microwave for about 30 seconds then pour into the glass pan, spreading evenly. Sprinkle the brown sugar all over the butter. Save the pineapple juice and set aside, take the pineapple slices and place them evenly over the sugar and butter mixture. Put one cherry in the center of each pineapple slice.
Make the cake batter according to the box directions but substitute the water for the pineapple juice. Pour the batter over the pineapple and cherries, spread evenly. Bake for 45 minutes or until a toothpick inserted comes out clean and dry. Once the cake is done, run a knife around the side of the pan to loosen the cake. Take a flat dish or plate and put over the glass pan, turn upside down and wait about 2 minutes for the brown sugar to pour down. Cool and serve.
In the mood for another Dole recipe? You can try their Hummingbird Mini Loaves by checking out the recipe here that I made with my family.