Pineapple Upside-Down Cake III recipe

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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

Nutrition Info

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
servingSize: -
sodium: 124.1 mg
sugar: 24.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

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

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