Old-Fashioned Upside Down Cake

Prep time: 20 minutes
Total time: 35 minutes
Servings: 8

• 2/3       cup margarine, divided
• 2/3       cup packed brown sugar, divided
• 1          can (20 ounces) Dole Pineapple Slices
• 10        maraschino cherries
• 3/4       cup granulated sugar, divided
• 2          eggs, separated
• 1          teaspoon grated lemon peel
• 1          teaspoon lemon juice
• 1          teaspoon vanilla extract
• 1 1/2    cups all-purpose flour
• 1 3/4    teaspoons baking powder
• 1/4       teaspoon salt
• 1/2       cup sour cream

1. Heat oven to 350° F.
2. In 10-inch cast-iron skillet, melt 1/3 cup margarine. Remove from heat. Add brown sugar and stir until blended.
3. Drain pineapple slices; reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.
4. Beat remaining 1/3 cup margarine with 1/2 cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel, lemon juice and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and reserved pineapple syrup.
5. Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.
6. Bake 35 minutes, or until toothpick inserted comes out clean. Let stand 10 minutes then invert onto serving plate. Serve warm or cold.

Chocolate Mandarin Orange Cake

Prep time: 10 minutes
Total time: 45 minutes
Servings: 12

• 2          cans (15 ounces) Dole Mandarin Oranges, divided
• 1          box (2 layer) devil’s food cake mix
• 3          eggs
• 1/2       cup vegetable oil
• 1          orange, peel grated (optional)
• 1          package (4-serving size) vanilla flavor instant pudding
• 2          cups frozen whipped topping, thawed
• 1          cup heavy whipping cream
• 1          cup semisweet chocolate

1. Heat oven to 350° F. Spray two (9-inch) cake pans with cooking spray. Drain mandarin oranges, keeping fruit and syrup reserved separately.
2. In large bowl, combine cake mix, juice from one can of mandarin oranges, eggs, oil and orange peel; beat 2 minutes.
3. Pour cake mix into prepared pans. Layer mandarin oranges from one can over each cake and gently submerge them into cake batter.
4. Bake 25-30 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely.
5. Pour 1/2 cup reserved juice from second can of oranges in bowl with pudding mix; whisk 2 minutes, or until pudding mix is completely dissolved. Remove 12 orange slices from second can and dry with paper towel; set aside. Fold in whipped topping and remaining mandarin oranges. Spread mandarin frosting on top of first layer of cake and out to edges. Place second layer on top of first layer.
6. In small saucepan, heat cream until just beginning to steam, but do not boil. Remove from stove and stir in chocolate. Stir until well-blended. Pour chocolate mixture over cake and garnish with reserved mandarin oranges. Refrigerate half hour before serving.

Fabulous Carrot Cake

Prep time: 15 minutes
Total time: 40 minutes
Servings: 16

• 1 1/2    cups butter, softened, divided
• 1          cup packed brown sugar
• 1          cup granulated sugar
• 4          eggs
• 1          can (20 ounces) Dole Crushed Pineapple, drained
• 4          cups shredded carrots
• 1          cup Dole Seedless Raisins
• 2          teaspoons vanilla extract
• 3          cups all-purpose flour
• 2          teaspoons baking soda
• 1          teaspoon ground cinnamon
• 1          teaspoon ground ginger
• 1/2       teaspoon salt
• 1          package (8 ounces) cream cheese, softened
• 1 1/2    cups powdered sugar
• 1          teaspoon grated lemon peel
• 1          tablespoon lemon juice

1. Heat oven to 350° F. Grease and flour two (9-inch) round pans.
2. In large bowl, beat 1 cup butter and sugars until light and fluffy. Beat in eggs. Fold in crushed pineapple, carrots, raisins and vanilla.
3. In medium bowl, stir together flour, baking soda, cinnamon, ginger and salt. Gradually add to pineapple mixture and fold until well-blended. Pour into prepared pans.
4. Bake 35-40 minutes, or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.
5. Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and lemon juice until smooth. Frost completely cooled cake. Garnish with additional crushed pineapple and grated carrots, if desired.

Note: Cake can be baked in 13-by-9-inch pan. Bake 50-60 minutes at 350° F. Cool completely in pan on wire rack.