Pineapple Upside Down Minis #dolerose

The idea of cooking a cake upside down, is an old technique that started centuries ago when cakes were cooked in cast iron skillets.  The idea of the pineapple came soon after 1911 when one of the James Dole's engineers had invented a machine to cut his pineapple into nice rings.  Soon the convenient and pretty rings were used in this age old technique of the skillet cake. It's time to bring back this classic dessert - in mini form! Perfect size for snacking or on your holiday table.

This holiday season, Dole Packaged Foods, LLC will be part of the annual Tournament of Roses Parade.  Dole Packaged Food's float, "Soaring Over Paradise" explores the world's rain forests.  The float includes four waterfalls, a zip line that travels through the rain forest canopy and a flock of Macaws that appear to take flight over the floral gardens.  Featured thoughout the float are Dole's non-GMO fruits, including bananas, pineapples, strawberries and mangoes.  It's a celebration more than a century old - a festival of flowers, music and sports unequaled anywhere else in the world.  It's America's New Year Celebration!   
Dole Packaged Foods ‘Live on Green’ Food Blogger Blast Party 2016 Rose Parade
We are so excited to be part of the food blogger blast!  Alice Phillips of What's for Dinner - Ally's Kitchen will demonstrate this recipe and several others at the Dole Bistro where she'll be cooking "live on green" December 29 and 30th as part of the parade.  Dole recipes are easy there are so many delicious ideas for the holidays or anytime.
Ingredients
2 cans (20 oz. each) Dole Pineapple Slices 1/3 cup butter or margarine, melted 2/3 cup packed brown sugar 1 package (18.25 oz.) yellow or pineapple flavored cake mix Maraschino cherries
Directions
Drain pineapple; reserve juice Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 muffin cups. Press well drained pineapple into sugar mixture.  Place cherries in center of pineapple. Prepare cake mix according to package directions, replacing water with reserved pineapple juice. Pour 1/3 cup batter into each muffin cup. Bake at 350 degrees F. for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes (Important!) Invert onto cooling rack. Drizzle with any left over brown sugar syrup left in muffin tins.

Be sure to watch the parade and look for Ally and our recipes!