Recipe by DOLE
"Using a yellow cake mix, you can have this beautiful classic dessert ready to serve in under an hour."
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1 (20 ounce) can
DOLE® Pineapple Slices
packed brown sugar
1 (9 ounce) package
yellow cake mix
I used this recipe years ago. I use 6 tbsp butter for a richer flavor. Around the pineapple rings I place crushed pineapple that is well drained. A small 8 oz can will do it. I made a 9 x 13 cake so I had to bake it for 35 minutes until the cake tester came out clean.
25-30 minutes isn't nearly long enough to make this cake. I took it out of the oven at the stated time and it was jiggling like jello. Having faith in this recipe, I proceeded to take it out of the pan after 5 minutes of cooling, and the cake fell apart. The center was completely uncooked. I won't be trying this recipe again. However, I believe if you keep it in the oven another 20 minutes, it would be fine.
I only had a 9x11 pan and no cherries but this came out perfect! I just used twice the butter and brown sugar to cover the pan!
Just how my Mom always made it as a kid. Simple no fuss and tastes great. I do bake according to cake mix directions, so a little longer than the recipe states. Good.
Would be five stars, but the cook time is off. It needs at least ten more minutes. I used a nine inch cake pan as well, but the taste is great and it looks beautiful.
While it did take longer to bake than the recipe indicated, this was very easy and tasy!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Upside Down Cake from DOLE(R)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 57
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