Pineapple Upside-Down Cake III

Name: Pineapple Upside-Down Cake III
Yield: 24
Ingredients: 1 (15 ounce) can crushed pineapple; ¼ cup butter, melted; 1 cup packed brown sugar; 3 cups all-purpose flour; 5 teaspoons baking powder; 1 cup shortening; 1 ½ cups white sugar; 2 eggs; 1 tablespoon vanilla extract

Recipe by BUCHKO from allrecipes.com

Dessert

Ingredients

24 servings

•

1 (15 ounce) can crushed pineapple
•

¼ cup butter, melted
•

1 cup packed brown sugar
•

3 cups all-purpose flour
•

5 teaspoons baking powder

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1 cup shortening
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1 ½ cups white sugar
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2 eggs
•

1 tablespoon vanilla extract

Instructions

Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
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.
Combine flour and baking powder. Set aside.
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.
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.