Pineapple is not a fruit that has much culinary history with the Amish so you don't find this fruit in many recipes. However, as grocery stores have become more and more common destinations for the Amish over the past couple of generations pineapple has gotten noticed. I'd say the majority of pineapple consumed in Amish homes is the canned kind, because it is more versatile in its use and not as perishable. 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. Yum! Try the recipe below for your own Amish version, which, if there is any "Amishness" to the recipe would be the corn syrup. That is a widely consumed ingredient in Amish kitchens.
- 2 tablespoons light corn syrup
- 6 tablespoons. margarine, softened and divided
- ½ cup brown sugar
- 1 can(8 oz) sliced pineapple
- 1⅓ cups all purpose flour
- 2 tsp. baking powder
- ¼ tsp. salt
- ¾ cup sugar
- 1 egg
- 1 tsp. vanilla
- ⅔ cup whole milk
- light whipped topping
- Heat corn syrup and 1 tablespoon margarine in skillet over medium heat until melted. Stir in brown sugar and cook until bubbly. Pour into ungreased 9-in. round baking pan. Spread pineapple on top. Combine flour, baking powder, and salt. Set aside. Beat remaining margarine until fluffy; then beat in sugar, egg, and vanilla. Add flour mixture to margarine mixture. Pour over pineapple. Bake at 350 degrees for about 40-45 minutes. Cool in pan and then invert cake onto serving platter. Serve warm or cool, and top with whipped topping if desired.
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