Exclusive Pineapple Upside-Down Cake Recipe for DOLE Whip Day!

Exclusive Pineapple Upside-Down Cake Recipe for DOLE Whip Day

Get ready to celebrate National DOLE Whip Day on July 18th with a taste of the tropics! In 1984, Dole Packaged Foods created the iconic DOLE Whip for Walt Disney Parks, and today, Aloha Isle at Magic Kingdom serves a delectable Pineapple Upside-Down Cake.

To honor this delicious day, we’re sharing a recipe inspired by Aloha Isle’s cake, complete with a frozen Pineapple Treat topping reminiscent of the beloved DOLE Whip!

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A Pineapple Tradition

Pineapple Upside-Down Cake has a history intertwined with DOLE itself. After James Dole, founder of the Hawaiian Pineapple Company, developed a machine for automatic pineapple peeling and coring, the company sponsored a contest for pineapple recipes. This abundance of canned pineapple slices led to a surge in pineapple recipe creation, and the now-classic Pineapple Upside-Down Cake was born!

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A Slice of Aloha

This recipe features a delightful twist: pineapple slices baked right on top of individual cakes. Plus, the pineapple juice from the can adds a burst of tropical flavor to the cake batter.

Ready to tantalize your taste buds? Let’s bake!

Pineapple Upside-Down Cake Topped with Frozen Pineapple Treat Inspired by DOLE Whip

Instructions: 

For Topping 

1. Preheat oven to 375°F.
2. Lightly grease 8 ounce ramekins with butter and place on baking sheet. Set aside.  
3. Drain pineapple rings, reserving 6 tablespoons juice for pineapple upside-down cake.  
4. Combine melted butter, light brown sugar, cinnamon, and ground ginger in small bowl and stir until smooth. Spread 1 1/2 tablespoons of brown sugar mixture in the bottom of each ramekin. Place pineapple ring in each ramekin and add a maraschino cherry to the center of each pineapple ring. Set aside.  

For Pineapple Upside-Down Cake: 

1. Whisk flour, salt, and baking powder together in a medium bowl and set aside.  
2. Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add egg and vanilla and beat for 1 minute on medium speed until smooth.  
3. Add reserved pineapple juice and half of reserved flour mixture and beat on low speed until smooth. Add milk and remaining flour mixture and continue mixing for 1 minute until batter is smooth.  
4. Spread 1/3 cup batter on top of pineapple in each ramekin.  
5. Bake for 20-22 minutes, until a toothpick in the center comes out clean.  
6. Remove cake from oven and cool for 3 minutes. Run a knife or offset spatula around the edge of each cake. Carefully turn ramekins onto wire rack and gently lift. Cool. 

For Frozen Pineapple Treat: 

1. Place 1/2 cup pineapple juice, frozen pineapple, and dairy-free vanilla ice cream in blender and blend until smooth – do not over blend. 
2. If the mixture is too thick, add 2 tablespoons of pineapple juice at a time. 
3. Scoop onto Pineapple Upside-Down Cake and serve immediately. 

If you hit need a little help preparing, I’m sure Lilo and Stitch would be happy to help! Aloha, and Happy Baking!