The theme for the upcoming 2016 Tournament of Roses Parade in Pasadena, CA (January 1st, 8:00 a.m.) is “Find Your Adventure.” As you know, this past year has been one — and then some — especially with the torrential rains in Oklahoma. I’d planned to photograph these mini-yellow & red beauties with a yellow & red rose bouquet in the background (a gift from my hubby for Christmas and perfect for the Rose Parade) but the light was fading fast. Always an adventure!
However, the Miniature Dole Pineapple Upside Down Cakes turned out grand! Who doesn’t love a parade — and Pineapple Upside Down Cake in ‘mini’ form?
Enter Ally Phillips (http://allyskitchen.com/), winner of the 2013 Dole California Cook-Off and Dole Packaged Food’s first-ever Social Media Ambassador (and instigator of “individual sized” Pineapple Upside Down Cakes!) I’ve made many a Pineapple Upside Down Cake in my day, but never “miniaturized.” It was SO fun, I even made “Mini Mini’s!”
Not only will Ally be supplying her colorful “live” observations (on Social Media) during the Tournament of Roses Parade, she’ll also be cooking up a creative storm at DPF’s “Live on Green” prior to the much-anticipated annual festivity. Tune in as Ally prepares these and other DPF inspired recipes, including refreshing smoothies, a zesty hummus dip, Ricotta Dumplings with Dole Raspberry Sauce, and even an inspired Bellini recipe! (Hey, it’s New Year’s after all.) All of ’em were tested, ENJOYED, and received rave reviews by some of food blog world’s finest cooks. (There’ll be links!)
Dole Packaged Foods graciously expanded their annual presence in this year’s 127th Tournament of Roses Parade by including a FREE three-day family friendly event at the Pasadena Convention Center to promote good eatin’… aptly demonstrated by Ally and more. “Live on Green” will take place on December 29th & 30th (9 a.m. to 8 p.m.), and December 31 (9:00 a.m. to 3 p.m.) with activities centered around the National Park Service’s Centennial Celebration. (100 years, woohoo — way to go!) There’ll be places where children can romp and play at the Scholarshare Toddler Play Area, a Family Fun Zone, and live performances throughout the event, including singalongs. (Y’all know music is a balm to my soul.)
PLEASE be sure to watch for DPF’s float during the Tournament of Roses parade on January 1st, too… an incredible construction entitled “Soaring Over Paradise” complete with a zip-line, waterfalls, and gorgeous fresh flowers! Dole does its best to bring you their BEST, and I’m so honored to participate in this “virtually” with my fellow foodies. Good will and GOOD FOOD abounds at the 2016 Tournament of Roses Parade.
Here are my roses minus the mini’s… my hubby took ’em to work to share!
Pineapple Upside Down Cake Minis (and “Mini” Mini’s!)
2 (20 oz.) cans DOLE pineapple slices, well drained
1/3 cup butter, melted
2/3 cup light brown sugar, packed
1 pkg. yellow cake mix
Maraschino cherries, drained and halved
Preheat oven to 350 degrees F (or 325 degrees F if using dark or non-stick muffin tins.)
Prepare cake mix as directed, substituting drained pineapple juice for the water.
Mix together melted butter and brown sugar until combined.
Spray muffin tins with non-stick cooking spray.
Equally divide butter/brown sugar mixture between muffin tins — 18 total. (See below for additional measurements and/or adaptations.)
Press 1 pineapple slice into brown sugar mixture in each muffin cup.
Add 1 cherry-half in the center of the pineapple ring (sliced side up.)
Pour in about 1/3 cup prepared cake batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center of muffins comes out ‘clean.’
Remove from oven and let cool for 5 minutes.
Loosen edges of muffins (use a butter knife or similar) and invert onto a cooling rack over a half-sheet baking pan, then cool completely.
NOTE: Use at least a 2/3 cup size each muffin tin or it won’t be large enough to hold pineapple slice and batter.
FYI, I used a “jumbo” (popover-sized) muffin tin to make these. (I also experimented with larger ramekins, but they were almost too big!) As for the mini-Mini’s… I put 1/2 tsp. brown sugar/butter mixture into each “mini-muffin-cup”, added a maraschino cherry half first, then topped it with 1/2 tsp. of well-drained DOLE crushed pineapple, and approximately 1/2 Tbsp. cake batter on top. (Eyeball ’em til they’re 2/3 full.)
Bake as directed, adjusting the time to accommodate more or less cake batter. For me, the mini-mini’s baked up “just right” in about 11 minutes… test with a toothpick to be sure. (And don’t neglect that 5-minute cooling-time advice — worked slick in every size.)
A hearty thank you to Dole Packaged Foods for sponsoring this post. All opinions are my own, but I simply have to add that my hubby just ate two of those “mini’s” and asked if he could have more. YOU BETCHA! Happy, HAPPY New Year everybody — go, have FUN — and “Find Your Adventure!”
Enjoying being adventurous,