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Dole Pineapple Upside Down Cake

A delicious pineapple upside down cake.

Photo of Dole Pineapple Upside Down Cake

INGREDIENTS:

2 lb (5-1/3 cups) packed brown sugar
1 lb (2 cups) unsalted butter, melted
6 lbs (11 oz/ 1 can #10) DOLE® Crushed Pineapple
14 oz (2-1/4 cups) maraschino cherries
10 lb yellow cake mix

DIRECTIONS:

  1. Mix brown sugar and butter together.  Spread in eight 2-inch deep half hotel pans.
  2. Spread about 1-1/3 cups pineapple evenly over sugar mixture into each pan.
  3. Spoon about 1/4 cup cherries over pineapple.
  4. Prepare cake according to package directions.  Use reserved pineapple juice adding water to equal water quantity called for on package.
  5. Divide batter equally between pans.
  6. Bake in convection oven at 325ºF., for 42 to 47 minutes or until cake is done.
  7. Cool. Cut each cake pan into 12 pieces.
  8. Lift out slice, turning over onto plate so pineapple is on top.
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