Pineapple Upside-Down Cake III
Description
This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13-inch size.
Ingredients
•
1 (15 ounce) can crushed pineapple
•
1/4 cup butter, melted
•
1 cup packed brown sugar
•
3 cups all-purpose flour
•
5 teaspoons baking powder
•
1 cup shortening
•
1 1/2 cups white sugar
•
2 eggs
•
1 tablespoon vanilla extract
Directions
1
Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
2
Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
3
Combine flour and baking powder. Set aside.
4
Cream shortening and white sugar until light and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
5
Pour over pineapple mixture in pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn out.