Pineapple Upside-Down Cake III

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

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1 (15 ounce) can crushed pineapple

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

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.

Pineapple Upside-Down Cake III

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