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Pineapple Upside-Down Cake III

3

30 min

Pineapple Upside-Down Cake III

Pineapple Upside-Down Cake III Photo 1

Time

30 min

Serving

24 persons

Calories

251

Rating

3.00★ (130)

Cuisine

Author: Victoria Buriak
This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13-inch size.

Ingredients

  • pineapple: 1 can (15 ounce can, crushed)
  • butter: 0.25 cup (melted)
  • packed brown sugar: 1 cup
  • all-purpose flour: 3 cups
  • baking powder: 5 tsp
  • shortening: 1 cup
  • ½ cups white sugar: 1 piece
  • eggs: 2 piece
  • vanilla extract: 1 Tbsp

Metric Conversion

Stages of cooking

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  1. Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
    Pineapple Upside-Down Cake III Photo 2
  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.
    Pineapple Upside-Down Cake III Photo 3
  3. Combine flour and baking powder. Set aside.
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  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.
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  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.
    Pineapple Upside-Down Cake III Photo 6

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