A twist on the classic Pineapple Upside Down Cake.
2 cans DOLE Pineapple Slices
Drain pineapple; reserve juice. Reserve 2 pineapple slices for another use.
1/3 cup butter or margarine, melted
Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup*) muffin cups sprayed with cooking spray. Lightly press well-drained pineapple slices into sugar mixture. Place cherries in center of pineapple, sliced side up.
1 package yellow or pineapple flavored cake mix
Prepare cake mix according to the package directions, replacing amount of water called for with reserved juice. Pour 1/3 cup batter into each muffin cup.
Bake at 350° F. 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool 5 minutes. Loosen edges and invert onto cookie sheets.
* Note: If muffin cup is smaller than 2/3 cup, it will not be large enough to hold pineapple slice and batter.
TIP: Cakes may be served with Pineapple Caramel Sauce. Combine 8 oz. Crushed Pineapple, 1/4 cup heavy cream, 1 cup brown sugar, and 2 tablespoons butter in a small saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat. When sauce has cooled, blend in a blender or food processor until smooth.
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