Pineapple Upside Down Cake with Homemade Dole Whip

A fun dessert that's perfect for entertaining.

Pineapple Upside Down Cake with Homemade Dole Whip

  • Prep time 25 min

  • Total time 45 min

  • Servings 24

  • Calories per serving 840

Pineapple Upside Down Cake with Homemade Dole Whip nutrition info

You will need

  • 1 can (20 oz.) DOLE® Crushed Pineapple, drained, reserve juice
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/3 cup roughly chopped maraschino cherries
  • 1 box (2-layer) yellow cake mix
  • 5 cups frozen DOLE® Tropical Gold® Pineapple Chunks
  • 2 medium bananas, sliced and frozen
  • 1 cup almond milk
  • 2 tablespoons honey

Method

  • 1 Combine pineapple, butter, and brown sugar in a saucepan set over medium heat.  Cook until sugar is melted and pineapple is deep golden color, about 10 minutes.
  • 2 Spoon cherries evenly between 24 muffin molds sprayed with nonstick spray. Top with pineapple mixture.
  • 3 Prepare cake mix according to package directions, replacing water with reserved juice. Pour batter evenly over pineapple.
  • 4 Bake 18 min. or until a wooden pick inserted into the center comes out clean.
  • 5 Allow to cool 5 minutes in pan before unmolding cakes. Unmold by running a sharp knife around edge of molds. Invert pan onto a platter or baking sheet.
  • 6 Combine frozen pineapple, banana, almond milk, and honey in food processor. Cover; process until smooth, scraping down sides as needed.
  • 7 Serve cake topped with a scoop of homemade Dole Whip.

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