How to Make Pineapple Upside-Down Cake III - A Step-by-Step Guide

There are few desserts as classic and beloved as the pineapple upside-down cake. This timeless recipe has been a favorite for generations, and for good reason. The sweet, tangy pineapple combined with the rich, buttery cake creates a mouthwatering treat that is perfect for any occasion.

This particular recipe for Pineapple Upside-Down Cake III is a tried and true favorite that has been passed down through the years. It's a simple and straightforward recipe that yields a stunning and d...

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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

Information

  • Servings: 24
  • Yield: 1 - 9x13 inch pan

  • 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.
  • Nutrition

    251 cal.

    • Total Fat: 11g
    • Saturated Fat: 4g
    • Cholesterol: 21mg
    • Sodium: 124mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 1g
    • Total Sugars: 24g
    • Protein: 2g
    • Vitamin C: 2mg
    • Calcium: 72mg
    • Iron: 1mg
    • Potassium: 58mg