Pineapple Upside Down Cake from DOLE®

Pineapple Upside Down Cake from 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 15
  1. 22 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 ...

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Least positive
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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 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!

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...

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!!!

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!!

The cake turned out great. I ended up making a cake and three big cupcakes because there was too much batter for just the cake. The cook time needs adjusted. The cupcakes where done in 25 min ...

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