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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 : |
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- 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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