This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9×13-inch size.
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
Directions
Step 1
Grease a 9×13 inch pan and preheat oven to 350 degrees F (175 degrees C).
Step 2
Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9×13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
Step 3
Combine flour and baking powder. Set aside.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 251 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat4g | 18% |
Cholesterol21mg | 7% |
Sodium124mg | 5% |
Total Carbohydrate37g | 13% |
Dietary Fiber1g | 2% |
Total Sugars24g | |
Protein2g | |
Vitamin C2mg | 9% |
Calcium72mg | 6% |
Iron1mg | 6% |
Potassium58mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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