Let’s Make Disney’s Pineapple Upside-Down Cake

It’s time for our usual Saturday Disney cooking sesh, and this week, I’ve got something a little bit special to share with you. This one is going to be perfectly suited to your summer weekend gatherings and deserves a few taste tests before we break it out for Dole Whip Day on July 18th. It’s the Disney Parks recipe for Pineapple Upside-Down Cake inspired by Disney’s famous snack, DOLE Whip! Are we ready to get started?

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 

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. 

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.