Pineapple Upside-Down Cake

Pineapple Upside-Down Cake
  • 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 9x13 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 9x13 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.

03/18/2017
Pineapple Upside-Down Cake, recipe PT15M PT1H 5 455 calories

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