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!
Prep:
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)
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)
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!