I love Pineapple Upside Down Cake, so when I found this great recipe from “Cooking From Quilt Country” by Marcia Adams, I knew I had to make it! There’s a secret ingredient to this cake. Read on to find out!
Cooking From Quilt Country is a cookbook from Amish and Mennonite Kitchens. It is loaded with great recipes! I’ve tried the Oven Fried Chicken, County Stew and Chicken Corn Stew to name a few. You buy a lot of cookbooks and make a recipe or two and it ends up going on the shelf. Not this one. It’s a keeper!
Thought I would make it and expected the usual results for vanilla cake with gooey, sweet topping. This recipe is so much more. The cake is just the right texture and flavor.
What’s the secret ingredient?
Ground Mace!
Ground Mace gives the cake such a unique and addicting flavor, you can’t get enough of it! And when you think of this recipe, you will remember the Ground Mace in it, trust me. This is great to take to a pot luck, family gathering, church, or just to make for your family. I think it is “the best” as soon as its cooled after baking.
Although the recipe calls for crushed pineapple and a 9″ square or round pan, I made with pineapple rings, and in one of those fancy “upside down pineapple pans” I bought from Williams Sonoma, just for presentation.
Pineapple Pan
I think the pineapple rings and cherries look better, but the crushed pineapple makes it much easier to cut.
No matter which way you “slice” it, this Pineapple Upside Down Cake is the BEST you’ll ever taste!
Pineapple Upside Down Cake
- Total Time: 50 minutes
- Yield: 8 1x
Description
The mace in the batter is a great addition. Perfectly spicy and compliments the sticky gooey pineapple and brown sugar on top. Can be served cold or warm, but especially good served warm.
Ingredients
Topping:
1 – 20 oz. can sweetened, crushed pineapple (or pineapple rings and cherries)
1/4 c. (1/2 stick) butter
3/4 c. brown sugar
Cake:
1–1/4 c. sifted unbleached all-purpose flour
2/3 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground mace
1/3 c. (2/3 stick) butter, softened
1/2 c. milk
1 tsp. vanilla extract
1 egg
Instructions
Preheat oven to 350° F.
Drain the pineapple thoroughly in a mesh strainer, discard liquid (or, if using rings remove from juice).
Spray the sides and bottom of a 9″ square or round pan with vegetable spray. Melt the butter in the pan in the preheated oven.
Add the brown sugar to the butter and blend. Spread the drained pineapple or rings and cherry evenly over the mixture, but do not mix. Set aside.
In a mixer bowl, resift the flour, sugar, baking powder, salt & mace. Add the softened butter, milk & vanilla. Beat on low speed for 1-1/2 minutes, then add the egg and beat 1-1/2 minutes longer.
Spread the batter evenly over the pineapple with a rubber spatula – the batter is quite thick.
Bake for 35 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Remove from oven, loosen edges with knife, and invert immediately onto platter. Let cool before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Cakes
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