Pineapple Upside-Down Cake III Chef John's Recipe
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| Pineapple Upside-Down Cake III |
"This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13-inch size."
Ingredients :
- 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
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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