Pineapple Upside Down Cake

Pineapple Upside Down Cake
Adapted from allrecipes.com
Pineapple Upside Down Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Adapted from allrecipes.com

Ingredients

  • 20

    ounces can crushed pineapple

  • 15

    maraschino cherries, chopped

  • 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

Directions

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.

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