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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

Nutrition Info

251.1 calories carbohydrate: 36.5 g cholesterol: 20.6 mg fat: 11 g fiber: 0.6 g protein: 2.2 g saturatedFat: 3.5 g servingSize: - sodium: 124.1 mg sugar: 24.1 g transFat: : - unsaturatedFat: : -

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.

1 - 9x13 inch pan

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