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Pineapple Upside-Down Cake III
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Bake a delicious and classic pineapple upside-down cake in a 9x13-inch pan.
Ingredients:
  • 1 (15 ounce) can crushed pineapple
  • 0.25 cup butter, melted
  • 1 cup packed brown sugar
  • 3 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1.5 cups white sugar
  • 1 tablespoon vanilla extract
Instructions:
  • Prepare a 9x13 inch pan by greasing it and preheat your oven to 350°F (175°C).
  • Separate crushed pineapple from its juice, keeping the juice aside. Mix margarine, brown sugar, pineapple, and 2 tablespoons of pineapple juice. Spread this mixture in a 9x13 inch pan. Combine water with the remaining juice until you have 1 1/3 cups of liquid. Keep it aside for later use.
  • Mix the flour and baking powder together, then set aside.
  • Combine the shortening and white sugar until creamy and fluffy. Mix in eggs and vanilla, beating for 1 minute. Gradually add the flour mixture and juice, starting and finishing with the dry ingredients.
  • Pour the pineapple mixture into the pan, then bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before turning out.

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