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Pineapple Upside Down Cake from DOLE® 30

Pineapple Upside Down Cake from DOLE®

Dole

"Using a yellow cake mix, you can have this beautiful classic dessert ready to serve in under an hour."
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Ingredients

40 m servings 229 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Spray pan with non-stick cooking spray. Drain pineapple.
  2. Stir together melted margarine and brown sugar in 8-inch cake pan. Place pineapple slices in sugar mixture. Place cherry in center of each pineapple slice and in the center of the pan.
  3. Prepare cake mix according to the package directions. Pour cake batter evenly over pineapple.
  4. Bake at 350 degrees F, 25 to 30 minutes or until toothpick inserted in center comes out clean.
  5. Cool 5 minutes. Loosen edges and turn out onto serving platter.

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Reviews

Read all reviews 20
  1. 29 Ratings

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Most helpful positive review

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 ca...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive
Newest

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 ca...

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 ...

I have made this several times now. You might give it more stars if you follow my advice. First, use fresh pineapple don't use canned pineapple, the difference is huge,the canned tastes " tin-ey...

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.

Great recipe! It does take at least 40 minutes to bake, give or take. Instead of water in the cake mix, I used the juice from the can of pineapple along with dark rum. Delish!!

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.

This is my go-to recipe for pineapple upside down cake. It always turns out wonderful. Little tip- if you use a regular box of yellow cake mix, the bake time increases by at least 10 minutes.

Works better with pineapple flavored cake mix. Also, substitute water in cake mix with drained pineapple juice. This way gives you a really rich taste of pineapple.

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