PINEAPPLE UPSIDE-DOWN CAKE III

Pineapple Upside-Down Cake III image

This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13-inch size.

Provided by BUCHKO

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Yield 24

Number Of Ingredients 9

Ingredients

1 (15 ounce) can crushed pineapple
¼ cup butter, melted
1 cup packed brown sugar
3 cups all-purpose flour
5 teaspoons baking powder
1 cup shortening
1 ½ cups white sugar
2 eggs
1 tablespoon vanilla extract

Steps:

Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
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.
Combine flour and baking powder. Set aside.
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.
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.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 36.5 g, Cholesterol 20.6 mg, Fat 11 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 124.1 mg, Sugar 24.1 g