Pineapple Upside-Down Cake III You Have To Try

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Pineapple Upside-Down Cake III

"This recipe for pineapple upside-down cake delivers a conventional model of a favorite dessert in a 9x13-inch size."

Ingredients :

1 (15 ounce) can beaten pineapple
1/four 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

Instructions :

Prep :	Cook : 24M	Ready in :

Grease a 9x13 inch pan and preheat oven to 350 tiers F (one hundred seventy five tiers C).
Drain beaten pineapple and reserve juice. Combine margarine, brown sugar, pineapple and a couple of tablespoons pineapple juice. Spread onto the lowest of a 9x13 inch pan. Add sufficient water to closing juice to make 1 1/3 cup of liquid. Set aside.
Combine flour and baking powder. Set apart.
Cream shortening and white sugar until mild and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, starting and ending with the dry elements.
Pour over pineapple combination in pan. Bake at 350 stages F (one hundred seventy five stages C) for forty mins or until toothpick inserted in center comes out clean. Cool in pan 5 mins after which turn out.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, prepare dinner it flippantly, and make easy-up simpler.

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