Dole Pineapple Upside-Down Cake
This pineapple upside-down cake follows the original recipe published by Dole, and it is a good place to start with the classic. A layer of brown sugar melts in butter under the fruit, so the top of the cake turns out sticky and caramelized once it is flipped. The batter uses separated eggs, with the whites folded in for a light crumb. Crushed or sliced pineapple both work.
Instructions
Drain the juice from the can of pineapple and set the fruit aside. Sift the flour into a mixing bowl, then sift it a second time with the baking powder and salt.
In another bowl, cream ½ cup (125 g / 4.4 oz) of the butter, then add the white sugar a little at a time, creaming until the mixture is well combined.
Beat the egg yolks and the egg whites in separate bowls. Mix the yolks into the creamed butter and sugar, then add the flour mixture and the milk in alternating portions, mixing well after each addition.
Fold the beaten egg whites and the vanilla into the batter.
Melt the remaining butter in a large frying pan and spread the brown sugar evenly over it.
If you are using sliced pineapple, lay the slices close together on the sugar. If you are using crushed pineapple, pour the well-drained fruit over the sugar in an even layer.
Pour the cake batter over the fruit and bake for 45 minutes at 350 °F (177 °C).
Turn the cake upside down onto a serving dish and decorate with maraschino cherries.
Make it personal.
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