This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13-inch size.
Ingredients
- pineapple: 1 can (15 ounce can, crushed)
- butter: 0.25 cup (melted)
- packed brown sugar: 1 cup
- all-purpose flour: 3 cups
- baking powder: 5 tsp
- shortening: 1 cup
- ½ cups white sugar: 1 piece
- eggs: 2 piece
- vanilla extract: 1 Tbsp
Metric Conversion
Stages of cooking
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Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
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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.
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Combine flour and baking powder. Set aside.
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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.
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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.
