Pineapple Upside-Down Cake III The Best Recipes

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Pineapple Upside-Down Cake III

"This recipe for pineapple upside-down cake delivers a classic model of a fave dessert in a 9x13-inch size."

Ingredients :

  • 1 (15 ounce) can overwhelmed pineapple
  • 1/four cup butter, melted
  • 1 cup packed brown sugar
  • three cups all-motive flour
  • five teaspoons baking powder
  • 1 cup shortening
  • 1 half cups white sugar
  • 2 eggs
  • 1 tablespoon vanilla extract

Instructions :

Prep : Cook : 24M Ready in :
  • Grease a 9x13 inch pan and preheat oven to 350 stages F (175 stages C).
  • Drain beaten pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the lowest of a 9x13 inch pan. Add sufficient water to final juice to make 1 1/three cup of liquid. Set apart.
  • Combine flour and baking powder. Set aside.
  • Cream shortening and white sugar until mild and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, beginning and finishing with the dry elements.
  • Pour over pineapple combination in pan. Bake at 350 tiers F (175 stages C) for 40 mins or until toothpick inserted in center comes out easy. Cool in pan 5 minutes after which turn out.

Notes :

  • Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it calmly, and make smooth-up less complicated.

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