Pineapple Upside-Down Cake III

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

• Calories: 251 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

Combine flour and baking powder. Set aside.

Step 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.

Step 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.