Submitted by: Friendship Bread Kitchen
Image (c) Denise Coard
“A classic recipe that you’ll serve with pride at your next dinner party!”
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 16
Yield: 1 – 13 x 9 rectangular baking dish
Recipe at a Glance
- omit cinnamon
- substitute French vanilla instant pudding for vanilla pudding
- substitute brown sugar for granulated sugar
- add 1/4 cup butter
- reduce oil by 1/2 cup
- add 1 can (20 ounce) pineapple slices in juice, drained, juice reserved
- 1 jar (6 ounce) maraschino cherries without stems, drained
Ingredients (click to print)
1/4 cup butter
1 cup brown sugar, packed
1 can (20 ounce) pineapple slices in juice, drained, juice reserved
1 jar (6 ounce) maraschino cherries without stems, drained
1 cup Amish Friendship Bread Starter
3 eggs
1/2 cup oil
1/2 cup milk
1/2 teaspoon vanilla
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1-2 small boxes French vanilla instant pudding
Directions
- Preheat oven to 325° F (165° C).
- In baking pan, melt butter in oven. Remove from oven.
- Dust the buttered pan with a mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon.
- Sprinkle brown sugar evenly over buttered pan and arrange pineapple slices on top of brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices. Press gently into brown sugar.
- In a large mixing bowl, add remaining ingredients as listed, including reserved pineapple juice.
- Pour the batter evenly into rectangular baking dish and sprinkle the remaining sugar-cinnamon mixture on the top.
- Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- Immediately run knife around side of pan to loosen. Place heatproof serving plate upside down onto pan and quickly turn plate and pan over. Leave pan over cake for 5 minutes so the brown sugar topping can drizzle over cake; remove pan and allow to cool.
- ENJOY!
Kitchen Notes
From Denise Coard: “BIG pineapple upside-down muffins made from Amish Friendship Bread Starter!”
Pineapples aren't my fotraive, but this sounds like a yummy treat!Hugs and Mocha,Stesha
I’m confused about a few things. At the top it says cook time 2 hours, but in the recipe it says 1 hour…?
Also, at the top it says a 9×13 dish, but in step 5 it says load or cake pans. Wouldn’t the bake time differ depending on the pan used?
Thanks, Mary! It was a reader submitted recipe and we should have checked it better! We made those changes.
You are right, baking time will vary if you use different pans. Always do the toothpick test to see if it is done!
Need Clarification:
In step 5 it says:Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on the top.
But there was no mention of cinnamon sugar mixture anywhere?
Hi Aracely
It is step #3! It was a reader submitted recipe and we somehow missed adding that step in for her. Enjoy!
My family and I loved it! Very moist. I used regular vanilla pudding and it was very tricky flipping out of hot pan onto serving dish. It reminded me of my mom’s she used to make when I was at home….:)