Pineapple Upside Down Cake from DOLE® Recipe -
Pineapple Upside Down Cake from DOLE(R) Recipe
  • READY IN 40 mins

Pineapple Upside Down Cake from DOLE®

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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 More Reviews

Most Helpful Positive Review
Mar 03, 2014

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.

Most Helpful Critical Review
Aug 25, 2013

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.


13 Ratings

Aug 21, 2014

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!

Jul 10, 2014

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.

Mar 30, 2015

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.

Jun 23, 2015

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". Next replace the water in the cake recipe with real pineapple juice. Replace the vegetable oil for coconut oil(liquefied). Also add your own high quality real vanilla extract to the batter. this will take your cake from good to great. I don't use marshino cherries,ick. You could use real cherries or just leave them out, it is still a pretty cake. A silicone bake pan makes it super easy. make sure you put it on a cookie sheet in the oven. Also it always takes me longer to bake then the stated time. Good Luck!

Jul 30, 2014

While it did take longer to bake than the recipe indicated, this was very easy and tasy!!!


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  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 246 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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