Name: Pineapple Upside-Down Cake III
Yield: 24
Ingredients: Crushed pineapple - 1 (15 ounce) can; Butter, melted - ¼ cup; Packed brown sugar - 1 cup; All-purpose flour - 3 cups; Baking powder - 5 teaspoons; Shortening - 1 cup; White sugar - 1 ½ cups; Eggs - 2; Vanilla extract - 1 tablespoon

Recipe information

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Ingredients for - Pineapple Upside-Down Cake III

1. Crushed pineapple - 1 (15 ounce) can

2. Butter, melted - ¼ cup

3. Packed brown sugar - 1 cup

4. All-purpose flour - 3 cups

5. Baking powder - 5 teaspoons

6. Shortening - 1 cup

7. White sugar - 1 ½ cups

8. Eggs - 2

9. Vanilla extract - 1 tablespoon

How to cook deliciously - Pineapple Upside-Down Cake III

1. Stage

Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).

2. Stage

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. Stage

Combine flour and baking powder. Set aside.

4. Stage

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. Stage

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.