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
Cake:
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!
Tampa Cake Girl 