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Prep Time

Prep Time

25 min

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Total Time

45 min

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Calories per serving


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Ingredients (9)
  • 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
  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.