Pineapple Upside Down Cake

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! 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 goes 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; with a secret. It’s the Ground Mace. Ground Mace give it 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.  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

Pineapple Pan

I think the pineapple rings and cherries look better, but the crushed pineapple makes it much easier to cut.

Pineapple Upside Down Cake

Pineapple Upside Down Cake

No matter which way you “slice” it, this Pineapple Upside Down Cake is the BEST you’ll ever taste!

Pineapple Upside Down Cake

Print Recipe
Serves: 8 Cooking Time: 40minutes


  • Topping:
  • 1 - 20 oz. can sweetened, crushed pineapple (or pineapple rings)
  • 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



Preheat oven to 350° F. Drain the pineapple thoroughly in a mesh strainer, discard liquid. 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 evenly over the mixture, but do not mix. Set aside.


Into 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.

You Might Also Like

No Comments

Leave a Reply