Pineapple Upside-Down Cake III

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.


No Comments Yet