This cake is best if made one day before serving.
Pineapple Upside-Down Cake III
- 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
1 Grease a 9×13 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 9×13 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.