PINEAPPLE UPSIDE DOWN LAYER CAKE

By á-56845

Ingredients

• Recipe By : SOUTHERN LIVING
• Serving Size : 10 Preparation Time :0:00
• Categories : Cakes
• Amount Measure Ingredient -- Preparation Method
• 3/4 cup butter, softened and divided
• 1 cup firnly packed brown sugar
• 2 cans crushed pineapple, drained -- (8 oz. each)
• 1/2 cup chopped toasted pecans
• 1/4 cup shortening
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/8 cups milk
• 1 1/2 teaspoons vanilla extract
• whipped cream frosting

Preparation

Step 1

MELT 1/2 cup butter; pour evenly into 2 (9-inch) round cake pans. Sprinkle brown sugar evenly over butter. Top sugar in each pan evenly with pineapple and pecans. Set Pans aside.
BEAT remaining 1/4 cup butter and shortening at medium speed with an electric mixer until fluffy. Gradually add granualated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
COMBINE flour, baking powder, and salt; add to shortening mixture alternately with milk, begining and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Spoon batter evenly over pineapple mixture in prepared pans.
BAKE at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; invert onto wire racks to cool completely.
PLACE 1 cake layer, pineapple side up on serving plate. Spread top with 1/2 cup Whipped Cream Frosting. Place remaining layer, pineapple side up, on top. Spread top and sides of cake with remaining Whipped Cream Frosting.
WHIPPED CREAM FROSTING
2 cups whipping cream
3 tablespoons brown sugar
1/2 teaspoon vanilla extract
BEAT whipping cream at medium high speed with an electric mixer until foamy; gradually add brown sugar and vanilla, beating until spft peaks form