Recipe: Perfect AMIEs PINEAPPLE-UPSIDE DOWN Cake

AMIEs PINEAPPLE-UPSIDE DOWN Cake. This is a pineapple upside down cake recipe that comes from an Amish woman in Kansas who probably got it from a non-Amish friend someplace because, again, this isn't something that has much culinary history. This is a piece of pineapple upside-down cake that my mother-in-law made. Pineapple Upside-Down Cake. *Cringe* Ummmm….we had never made a Pineapple Upside-Down Cake before, but we were completely up to the challenge, especially since we have an old Amish recipe for this brightly colored, fruit-filled cake.

I have been making pineapple upside down cake using this recipe for more years than I can remember. I've actually posted this recipe before, however, it was when I made this cake in a cast iron skillet. This is a hybrid pineapple upside-down cake which I've developed over the years. You can cook AMIEs PINEAPPLE-UPSIDE DOWN Cake using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of AMIEs PINEAPPLE-UPSIDE DOWN Cake

1. Prepare 2 tbsp of butter.
2. It's 1/2 cup of brown sugar.
3. You need 7 slice of pineapple, drained.
4. You need 1/4 cup of pineapple juice.
5. You need 1 1/4 cup of cake flour.
6. You need 2 tsp of baking powder.
7. It's 1/2 tsp of salt.
8. You need 1/3 cup of butter.
9. Prepare 1/2 cup of sugar.
10. It's 1 of egg, unbeaten.
11. Prepare 1/2 cup of milk.
12. You need 1/2 tsp of vanilla.

Instead of pineapple rings, I use crushed pineapple, coconut, and honey. It is very important to cool the mixture of butter and brown sugar before covering it with the rest of the ingredients, preventing the layer of pineapple and the cake mix from mixing prematurely. This pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping. Its juices seep down into the cake, adding even more luscious flavor and texture.

AMIEs PINEAPPLE-UPSIDE DOWN Cake instructions

1. Melt butter in 8x8 inch pan. Sprinkle with sugar and pour pineapple juice. Arrange pineapple slices. Sift dry ingredients together. Set aside..
2. Cream butter and add sugar gradually, creaming well. Add unbeaten egg and beat well. Combine milk and vanilla..
3. Add alternately with dry ingredients to creamed mixture. Blend well after each addition. Pour over pineapple..
4. Bake on moderate oven 375°F for 45 minutes. Let stand 5 minutes, turn upside down. Cool!.

A classic favorite using canned pineapple and maraschino cherries, this retro cake is served upside down and perfect any time of year. The cake was a modern marvel because it relied on the recently introduced innovation of canned pineapple rings and preserved maraschino cherries. In a small bowl, combine brown sugar and butter until blended. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. This is one of the most popular Pineapple Upside-Down Cake on this site.