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Pineapple Upside-Down Cake

Want to recreate grandma’s Pineapple Upside-Down cake? Try this retro recipe using USA Dinnerware Direct's Checkers collection!
Suggestions: If you forget the pineapple juice, don't worry! Use water and follow the exact cake mix instructions.  You can also use any size/shape pan you like, you may need to adjust the baking time accordingly.  You can even use a cast iron pan just like grandma!
Pineapple Upside Down Cake recipe by USA Dinnerware Direct
 

Prep: 

Checkers Salad Plate

Ingredients: 

20 ounce canned pineapple rings 
juice from pineapple rings 
4 tbsp melted butter 
1 cup brown sugar 
yellow cake mix 
maraschino cherries 
eggs (according to cake mix) 
oil (according to cake mix) 
Pineapple Upside-Down Cake on Black Checkers Salad Plate

Directions: 

  • Preheat your oven to 350ºF, and grease your pan.
  • Mix up yellow cake according to instructions on the box.  Substitute water in box instructions for pineapple juice from canned pineapple rings.  Set aside. 
  • Pour melted butter in the bottom of pan
  • Evenly spread brown sugar on top
  • Arrange pineapple rings on top of brown sugar
  • Pour cake mix on top
  • Bake for 35-45 minutes on middle oven rack.  Toothpick should come out clean. 
  • Let cool for 10-15 minutes before turning the cake over onto a cake platter
  • Decorate with maraschino cherries. 
  • Enjoy! 

Serving:

Checkers Salad Plate 

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