Yummy Rummy Dole Pineapple Upside Down Cakes

I grew up in Southern California and enjoying  Dole Pineapple and their Packaged Foods, watching and attending The Rose Parade in Pasadena. I couldn’t be happier to be a part of 2016 Tournament of Roses, “Live on Green”.  Ally  Phillips from @What’s for dinner? Ally’s Kitchen will be doing live food demonstrations near the Dole Bistro. #DoleRose #DolePackagedFoods #LiveOnGreen #TournanentOfRoses #NewYearsTradition  #AllysKitchen 



2/3 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup granulated sugar

2 eggs

6 Tablespoons of pineapple juice from can

1/4 cup rum, I used Captain Morgan

4 Tablespoons of butter, melted and cooled

Pineapple Topping:

4 Tablespoons of butter

2/3 cups brown sugar, packed

1/4 cup rum 

1 can Dole Pineapple Rings

6 maraschino cherries, I use the jumbo ones


Preheat oven to 350 degrees.
Spray a  jumbo muffin tin with nonstick spray, I use the spray/flour combination. Add pineapple rings to each muffin space. Place cherry in the center.
In a saucepan, add butter and brown sugar. Heat for one minute until boiling and remove from heat. Stir in rum. Evenly pour over pineapple rings and cherries.
In a bowl whisk together flour, baking powder, baking soda and salt and set aside. In a mixing bowl, combine eggs with sugar,  juice and rum.  Blend together for 3 minutes. Add butter and mix in dry ingredients, blending 2 more minutes. Add cake mixture to pineapple rings/cherries. Fill each cavity to 3/4 full. Bake 20 minutes or until done when the cake tester comes out clean. Cool 5 minutes and run a knife around each one. Invert onto a platter or serving tray. Makes 6 -8 mini pineapple upside cakes. Enjoy the yumminess!


Caribbean Bananas Foster

Bananas Foster is one of my favorite desserts. Iavarone’s restaurant in Tampa used to make the best but they took it off the menu. I have put my own spin on this wonderful dessert by adding Malibu Rum and toasted coconut. Typically the bananas are sliced length wise and in half for this dessert but Iavaronnes always served theirs sliced and I do too!

A little history on Bananas Foster, it originated in New Orleans at Brennan’s. It was created by Chef Paul in 1951.

1/2 stick (1/4 cup) butter
1 cup brown sugar
1 tsp cinnamon
1/4 cup Malibu Rum
4 ripe bananas, sliced
1/4 cup Captain Morgan
Vanilla ice cream
1/4 – 1/2 cup toasted coconut*

Combine butter, sugar and cinnamon in a skillet. Over medium low heat, melt the butter and sugar. Stirring until the sugar dissolves. Stir in the Malibu Rum and once combined, add the sliced bananas. I cook the bananas and sugar syrup for 5 minutes once it becomes hot and bubbly. Carefully add the Captain Morgan. Raise heat to medium and bring bananas and syrup back up to a boil. Boil for 4 additional minutes. It is not necessary to ignite the sauce but if you wish to, please use caution. Spoon over vanilla ice cream and top with toasted coconut. Serve immediately. Enjoy!

*Toasted Coconut can be made in the microwave! Simply place your coconut on a plate and microwave in 30 second intervals. Stir after each 30 second interval until you reach desired brownness. My coconut was frozen (I keep mine in the freezer for freshness) and I microwaved mine for about 5 minutes.

If you have leftovers, the sauce can be refrigerated and heated up the next day.

Recipe adapted from Brennan’s.