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
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 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.
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.
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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