Three Milk Dole Whip Pineapple Upside Down Cake

Hey snack lovers, for today’s Do it With Cate we’re going to celebrate Pineapple Upside Down Cake Day, Disney style, by baking a delicious Three Milk Dole Whip Pineapple Upside Down Cake (Dole Whip Cake in short). This recipe came straight out of Queen Mommy’s magical spellbook, just for you!

In case you’re not familiar with it, a Dole Whip is a delicious pineapple-flavored soft-serve ice cream that has become a staple of Disneyland ever since it was first served at the Tiki Bar in 1976. Although the Dole company makes it in different flavors (like the Mango Whip served at Disneyland Paris), the pineapple Dole Whip has proven to be the most popular over time. For this Dole Whip Cake recipe, Queen Mommy and I decided to turn the tropical soft-serve deliciousness into a sort of cream that doesn’t need to be kept in the freezer by making it Tres Leches style (hencethe Three Milk part of the name). Make sure to tag me in pictures of your Three Milk Dole Whip Pineapple Upside Down Cake so I can share them on my Instagram account @cateatdisney

INGREDIENTS

CAKE
1 cup butter (225 gr)
2 cups of sugar (450 gr)
3 cups of flour (330 gr)
1 Tbsp baking powder
6 medium eggs
1 cup pineapple juice (240 ml)
Pineapple slices (I got them canned to use the juice)
Maraschino Cherries

CARAMEL
1 ½ cups of sugar (320 gr)
¼ cup butter (60 gr)

THREE MILK DOLE WHIP
1 can condensed milk
Heavy cream (same measure as can of condensed milk)
Milk (mixed with pineapple crunks. Same volume as can of condensed milk)

PREP

Set your oven at 180° C (350° F). Spread butter on the edges of a 28 cm mold (if yours is smaller, do half of the recipe). Take the butter out of the fridge to keep at room temperature. Dip ¼ cup of pineapple chunks in flour. Sift the flour with the baking powder.

STEPS

CARAMEL

Put 320 gr of sugar in a saucepan over medium heat until the sugar melts and it turns medium brown.  When all the sugar has melted, remove the saucepan from the heat. Add 60 gr of chopped butter (and a pinch of salt if the butter is salt-free) and mix well. Try to work quickly so that the caramel doesn’t cool down too quickly. When you’re done mixing, pour the caramel evenly into the mold.

“Don’t overcook the caramel because, when it goes into the oven later, it will burn and taste bitter.”

QUEEN MOMMY TIP

While the caramel is still hot, drain the pineapple slices well to eliminate all the moisture and then place them in the center of the mold making a Mickey shape. After all, everything takes better when it’s Mickey-shaped. Fill the edges of the mold neatly with pineapple chunks so that the entire surface has pineapple and let cool.

BATTER

Cream 225 gr of butter (at room temperature) with 450 gr of sugar in a bowl for approximately 10 min. Then, add the eggs one by one and mix well. Pour in the previously sifted flour with the baking powder in batches alternating the flour with the pineapple juice. Mix for about 3-5 min, until the batter is well blended. Be careful not to mix it too much, otherwise, the yeast will react more than needed resulting in a hard cake.

“Remember, always start and finish with flour when alternating it with wet ingredients”

QUEEN MOMMY TIP

With a spatula, mix in the pineapple chunks covered in flour in a circular manner (from bottom to top) to prevent them from going to the bottom. Pour the batter into the mold in parts by using a big spoon. This way the pineapple slices that we placed at the bottom of the mold won’t move out of place.

 “If the batter is too liquid, you need to add a bit of flour. If it’s too thick, you need to add a bit more liquid.”

QUEEN MOMMY TIP

BAKING

Bake for about 35 to 45 min. The length of time will depend on your oven. When the cake is ready, turn off the oven and leave it in for 5 min. When your cake is done resting, remove it from the oven, flip it upside-down, and unmold it carefully as the cake is still hot and tends to break. Add cherries on top of the cake covering the holes in the middle of the pineapple slices. You can always have fun with the cherries and make some hidden Mickeys.

“To know if the cake is ready, insert a stick in the center, it should come out clean.”

QUEEN MOMMY TIP

THREE MILK DOLE WHIP CREAM

Mix in equal parts condensed milk, heavy cream, and milk with pineapple chunks. In a shallow plate, pour a bed of Three Milk Dole Whip cream and a portion of Upside Down Pineapple Cake on top. Let the cake slice sit in the Three Milk Dole Whip cream for a bit so it absorbs it better. Enjoy this super refreshing Three Milk Dole Whip Pineapple Upside Down Cake.

RESULT

This super delicious Three Milk Dole Whip Pineapple Upside Down Cake was very easy to make and amazing to eat. The pineapple and caramel flavor mix very well with the Three Milk Dole Whip Cream. If you want to be a little extra and make it more refreshing, you can always add a scoop of vanilla ice cream on top.

Feeling like baking some more? Why don’t you try my Mickey Shaped Alfajor recipe? You could always pair it with one of these 4 fantastic Disney Inspired Drinks.

Have fun and Stay Sweet!