A warm and buttery upside-down favorite, packed with style and flavor. Make our Pineapple Upside Down Amish Friendship Bread Cake in a cast iron skillet or as mini cakes in a muffin tin.
Preheat oven to 350° F (176° C).
In a medium bowl, sift flour, baking powder and salt.
In a medium bowl, whisk starter, eggs, milk, and almond extract.
In a large mixing bowl, cream white sugar and 8 tablespoons of the butter.
Combine flour and creamed butter mixtures to starter mixture in thirds, incorporating until smooth (be careful not to overmix).
Heat 10” cast-iron skillet on medium heat.
Melt remaining 4 tablespoons of butter in pan.
Add brown sugar and whisk until sugar melts, about 4-5 minutes.
Remove from heat. Arrange pineapple rings flat in skillet.
Place a cherry in the middle of each pineapple ring.
Pour batter over pineapples in skillet. Smooth with a spatula.
Bake for 35-40 minutes or until a tooth pick comes clean.
Cool 15 minutes, then run knife along the sides. Invert onto a cooling rack or plate.
To make individual cakes, follow the same instructions to prepare the batter, but chop up the pineapple and cherries. Line the bottom of a sprayed muffin tin with the brown butter sauce, then add the fruit. Fill each muffin tin with batter, about ⅔ full.
Looking to make this a grown-up dessert? Soak the cherries in ½ cup of dark rum, and add 4 tablespoons to the batter.