Retro Collection - Pineapple Upside-Down Cake

Indulge in the classic goodness of a homemade pineapple upside-down cake with our premium cake mix. Create a delectable dessert effortlessly with our pineapple upside-down cake mix. Enjoy the perfect blend of pineapple, cherries, and moist cake in every bite. Order now for an easy and delightful baking experience.

Our line of Retro Cakes brings back fond memories of mid-century entertaining.  Comforting and classic, these delicious deserts are easy to execute, evoking memories of simpler times, classic ingredients, and techniques.

PINEAPPLE-UPSIDE DOWN CAKE - To market canned pineapple, the Dole Company had a recipe contest.   Mrs. Robert Davis from Norfolk, Virginia won with her pineapple upside-down cake recipe. This recipe was then published in newspapers and magazines, which helped to popularize the cake across the country. 

This classic mix features a caramelized pineapple topping and a moist, buttery cake base. It's often served warm with a dollop of whipped cream.

Sugar Cane Box (12 oz.) INGREDIENTS:Wheat Flour Enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, Cane Sugar, Baking Powder, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and Vanilla Extract [vanilla, water, propylene glycol, and caramel color]). Pour into: ramekins or cupcake tins

Preheat the oven to 350°F and position a rack in the middle. Spray or grease a 9-inch round cake pan.

For the Sauce, combine:   
1, 20-oz can of pineapple slices  
1 jar of Maraschino Cherries 
3 Tbsp of butter, melted
Spread the melted butter over the bottom of the cake pan. Line the bottom with pineapple slices 
and place cherries in the center.

To make the cake mix, you will need: 
2 large eggs, at room temperature  
1 1/2 sticks of butter, melted  
1/2 cup milk

Beat the eggs until light and foamy, about 2 minutes. Gradually pour in the melted butter. While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to over mix the batter. Pour the batter into the prepared cake pan. Bake until a cake tester inserted into the center comes out clean, about 25 to 30 minutes. Cool the cake in the pan on a rack for 10 minutes, then remove from the pan and cool on the rack completely.

Orders up 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. If you are looking for more details or private label information, call 413-562-2042 or email ideas@terra-americana.com.