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Brown sugar syrup and pineapple bakes into the bottom of this moist, yellow Pineapple Upside-Down Cake. Flip the cake over and serve on a pretty cake stand for a beautifully presented dessert. An Amish country favorite!
We had a challenge from a faithful Lizzy T’s customer last week. Our friend orders this chocolate and peanut butter cake several times a year for birthdays, mother’s day, and any other holiday. The problem is, she orders it, but can’t eat the peanut butter so she never gets to enjoy the cakes we make her. Her birthday was last week and we wanted to surprise her with a cake that she could enjoy. Her favorite cake? 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.
Amish recipes have never failed us. And you as our readers have never failed us in loving our Amish recipes. Biscuits, pancakes, strawberry shortcake, apple dumplings, you love them all and these are some of our most popular recipes. This recipe from our favorite cookbook didn’t disappoint. It’s lovely, don’t you think? And the flavor is spot on, too.
Since this was our first time making this cake, I was surprised at how quickly it came together. In less than 15 minutes, we had the cake ready to pop in the oven. Put a simple mixture of 3 tablespoons of brown sugar and 3 tablespoons of melted butter in the bottom of an 8″ round baking pan. Place pineapple rings on top of the sugar mixture. We decorated around the pineapple with maraschino cherries. This is not required, but it makes such a bright, cheery cake and would be great for a Christmas brunch or dinner dessert with that pop of red color.
1. The batter takes 6 egg yolks. Egg yolks are what give this cake it’s comforting golden color. Wondering what to do with all of those extra egg whites? Here’s an article with some fun ideas!
2. The cake is flavored with 1 teaspoon of lemon extract. The lemon flavoring matches so well with the pineapple to give this cake such a fresh taste.
3. You’ll use cake flour for this homemade cake. Why use cake flour instead of all-purpose flour? It is fine in texture and lower in protein which makes it ideal for producing a tender cake. And this cake does have a tender crumb. It is firm, yet moist and soft.
This cake bakes for about 35-37 minutes. How do you test if a cake is done? Touch the center of the cake with your finger. If the cake springs back when you touch it, it is done. Then you get to flip the cake over and see your pretty design, with all of the brown sugar and buttery awesomeness baked into it.
Don’t you think this upside-down cake would make an impressive gift for someone? If you have enough self-control not to eat it all yourself, that is.
Have you ever made a pineapple upside-down cake? If not, what’s your favorite cake to make?