Pineapple Upside-Down Cake III |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This cake is best if made one day before serving. 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.
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