Dole Pineapple Upside-Down Cake

• 1 large can (~397 g / 14 oz) crushed or sliced pineapple
• 2 cups (275 g / 9.7 oz) flour, sifted
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅔ cup (160 g / 5.6 oz) butter or butter substitute
• 1 cup (225 g / 7.9 oz) white granulated sugar
• 2 eggs, separated
• ½ cup (125 ml / 4.2 fl oz) milk
• 1 teaspoon vanilla extract
• 1 cup (180 g / 6.3 oz) brown sugar
• Maraschino cherries, to garnish

Ingredients for 14 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Drain the juice from the can of pineapple.

2. 2

   Sift flour into a mixing bowl. Sift again with baking powder and salt.

3. 3

   Cream ½ cup (125 g / 4.4 oz) butter in another bowl, then gradually add sugar; cream well.

4. 4

   Beat the yolks and whites of eggs separately. Add the yolks to creamed mixture and mix well, then add flour and milk alternately, mixing well.

5. 5

   Fold in the egg whites and vanilla.

6. 6

   Melt the rest of butter in large frying pan.

   Stovetop
7. 7

   Spread the brown sugar over the pan.

8. 8

   Add pineapple. If sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit.

9. 9

   Pour cake batter over fruit.

10. 10

    Bake 45 minutes at 350 F.

    Oven
11. 11

    Turn upside-down on serving dish and garnish with maraschino cherries.