Amish Pineapple Upside-Down Cake
  • 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
  1. 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.
Recipe by Amish 365 at