July 18 is National DOLE Whip Day!
In 1984, Dole Packaged Foods created DOLE Pineapple Whip for the Walt Disney Company, which was first served at Aloha Isle at Magic Kingdom Park.
Today, Aloha Isle serves a delicious Pineapple Upside-down Cake. To celebrate DOLE Whip Day, we’re sharing a recipe inspired by the Pineapple Upside-Down Cake at Aloha Isle and we’re topping it with Frozen Pineapple Treat Inspired by DOLE Whip.
Pineapple Upside-Down Cake was popularized by DOLE after the company sponsored a contest for pineapple recipes after James Dole, founder of the Hawaiian Pineapple Company, hired Henry G. Ginaca to develop a machine that would peel and core pineapples automatically.
Once the pineapples were peeled and cored, they were sliced into rings so they could easily fit into a can. This led to an increase in canned pineapples and a need for pineapple recipes.
This Pineapple Upside-Down Cake features pineapple slices on top of each individual cake. The pineapple juice from the can is added to the cake batter and adds delicious pineapple flavor to the cake.
After all this talk about pineapples, I’m getting hungry. Let’s get to the recipe!
Pineapple Upside-Down Cake Topped with Frozen Pineapple Treat Inspired by DOLE Whip
Disney Parks and Resorts
Serves 6
Ingredients
Topping Ingredients
- 1 (20 ounce) can pineapple slices in 100% pineapple juice (DOLE recommended), 6 tablespoons of pineapple juice from can (reserve for use in cake)
- 4 tablespoons butter, melted
- 1/2 cup firmly packed light brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 6 maraschino cherries
Pineapple Upside-Down Cake Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1 3/4 teaspoons baking powder
- 3 tablespoons butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 6 tablespoons reserved pineapple juice
- 2 tablespoons milk
Frozen Pineapple Treat Ingredients
- 1/2 to 3/4 cup pineapple juice, divided (DOLE recommended)
- 2 cups frozen pineapple chunks (DOLE recommended)
- 1 cup dairy-free vanilla ice cream
Instructions:
For Topping
- Preheat oven to 375°F.
- Lightly grease 8 ounce ramekins with butter and place on baking sheet. Set aside.
- Drain pineapple rings, reserving 6 tablespoons juice for pineapple upside-down cake.
- 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:
- Whisk flour, salt, and baking powder together in a medium bowl and set aside.
- 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.
- 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.
- Spread 1/3 cup batter on top of pineapple in each ramekin.
- Bake for 20-22 minutes, until a toothpick in the center comes out clean.
- 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:
- Place 1/2 cup pineapple juice, frozen pineapple, and dairy-free vanilla ice cream in blender and blend until smooth – do not over blend.
- If the mixture is too thick, add 2 tablespoons of pineapple juice at a time.
- Scoop onto Pineapple Upside-Down Cake and serve immediately.
Always use caution when handling sharp objects and hot contents.
Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.
