The world is full of Dole Whip loving Disney fans! We see all over social media people coming home from a Disney vacation and wishing they had another taste of a Dole Whip.
Here are 3 different, easy recipes that will let you get your Dole Whip fix at home – all the time!
#1 – Dole Whip Smoothie with (or without)Rum
The easiest, most delicious, fabulous, I’m ready to have one right now, recipe for all you Dole Whip lovers! Three ingredients!
I have always admitted that I’m not a fan of the Dole Whip but I do love the Dole Whip with Rum available in Epcot. This recipe is so easy to make and while I sit on my porch sipping this I daydream about strolling through World Showcase!
WHAT YOU WILL NEED:
- 16 oz frozen pineapple
- 1 cup coconut milk
- 6 oz of your favorite rum (with a little splash extra for good measure!)
- Cherries for garnish
Place frozen pineapple and coconut milk in the blender and blend till pureed. Add in Rum and blend for a few more seconds. Pour into glass and garnish with cherry.
#2 – Dole Whip Cupcakes – Yummy!
These have definitely become one of my favorite cupcakes to make. They are easy to make and delicious!
- 1/2 Cup unsalted butter, room temp
- 2 egg whites
- 2 eggs
- 2 Cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 Cup buttermilk
- 1-1/2 Cup sugar
- 1 tsp vanilla
- 1 TBSP pineapple extract
- Preheat oven to 350 degrees.
- Line cupcake pan with paper liners.
- Sift flour, baking powder, salt, and baking soda together in a bowl.
- Beat butter on high for 30 seconds.
- Add sugar, vanilla and pineapple extract to the butter until well combined.
- Add egg whites, one at a time, mixing after each.
- Add eggs, one at a time, mixing after each.
- Add flour mixture to the wet mixture; alternating with the buttermilk on low speed until it is thoroughly blended.
- Scoop the batter into the lined cupcake holders till 2/3 filled.
- Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
- Cool for 10 minutes.
- Remove to a wire rack until fully cooled.
- 1 Cup Butter (room temp)
- 4 + Cup Powdered sugar
- 4 TBSP Heavy whipping cream
- 1 tsp pineapple extract
- Several small pineapple wedges
- Beat butter until creamed.
- Add powdered sugar, 1/2 Cup at a time.
- Cream both until light and creamy.
- If not creaming slowly add a little whipping cream.
- Mix the pineapple extract with the butter and powdered sugar.
- Test to see if the frosting can make and hold a stiff peak.
- Test by pulling out a spoonful of frosting holding it upside down. If it doesn’t drop then your frosting is done.
If not add 1/2 Cup powdered sugar. Test again to make sure the frosting can make and hold a stiff peak.
- Spoon frosting into a pastry bag with a frosting tip.
- Twist open end to push frosting to the tip.
- Frost cupcakes.
- Place a small pineapple wedge on top of the frosted cupcake.
#3 – The Dole Whip Cake
This is a really really moist cake with a great pineapple flavor. Does it taste like Dole Whip? Well, sort of. Honestly, I like this cake more then I like a Dole Whip.
|1 can (20 oz.)||DOLE Crushed Pineapple|
|1 box (2-layer)||white cake mix|
|1 cup plus 5 tablespoons||all-purpose flour, divided|
|1-3/4 cup||sugar divided|
|3/4 plus pinch teaspoon||salt, divided|
|2 tablespoons||vegetable oil|
|1-1/2 cup||plain Greek yogurt, divided|
|1-1/2 teaspoon||vanilla extract, divided|
|1 can (6 oz)||DOLE Pineapple Juice (I used store brand)|
|1 cup||whole milk (I used 2% milk)|
|1 cup||unsalted butter, room temperature and cubed|
|1/2 cup||boiling water|
|1 box (4 servings)||pineapple flavored gelatin (I had a difficult time finding this. Finally found at Bi-Lo|
|1/2 cup||cold water|
|1-1/4 cups||frozen whipped topping, thawed|
Combine cake mix, 1 cup flour, 3/4 cup sugar, and 3/4 teaspoon salt in a large bowl. Whisk to combine. Add egg whites, oil, 1 cup yogurt, 1 teaspoon vanilla, reserved juice, and half of the reserved pineapple puree. Mix with a hand mixer for 2 minutes.
Divide batter between prepared baking pans. Bake for 35 minutes or until a wooden pick inserted in the middle comes out clean.
Combine remaining 5 tablespoons flour, 1 cup sugar, and milk in a small sauce pan. Whisk until smooth. Heat over medium heat, stirring constantly, until mixture comes to a simmer. Continue to cook and whisk for 3 minutes, until mixture thickens. Remove from heat and cool to room temperature. Beat in 1/2 teaspoon vanilla, pinch of salt, and butter one cube at a time, ensuring frosting is smooth. Fold in remaining pineapple puree.
Spread filling over bottom layer of cake. Top with second layer. Spread frosting over cake. Chill cake for at least an hour before serving.
Do you have a favorite Dole Whip recipe that you make at home?