Pineapple Upside Down Cake with Coffee Chantilly Cream

Classic pineapple upside down cake complimented by coffee flavored whipped cream.

Photo of Pineapple Upside Down Cake with Coffee Chantilly Cream


1/4 cup butter, melted
1/3 cup packed brown sugar
12 DOLE® Pineapple Slices, drained
12 maraschino cherries
1-1/3 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg(s)
1/2 cup DOLE Pineapple Juice
1/4 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup heavy whipping cream
1/4 cup powdered sugar
2 tsp instant coffee granules


  1. Preheat oven to 350°F.  Spray 12-cup muffin or cupcake pan with non-stick cooking spray.
  2. Blend melted butter and brown sugar; pour evenly into prepared muffin pan.  Lay one pineapple slice and maraschino cherry in the bottom of each muffin pan.  Set pan aside.
  3. Mix together flour, sugar, baking powder and salt in a medium bowl.  Whisk egg, pineapple juice, buttermilk, oil and vanilla in another bowl.  Stir egg mixture into dry ingredients, mixing until just blended.
  4. Pour cake batter into prepared muffin pan.  Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.  Allow cakes to cool 5 minutes in pan, then cool completely on wire racks.
  5. Whisk heavy cream, powdered sugar and coffee granules in the bowl of an electric mixer for 2 minutes or until medium peaks form.

    Serve Chantilly cream with Pineapple Upside Down Cake.
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