pineapple upside-down cake iii

Ingredients

• Servings: 1
• 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

Recipe

• 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 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.