Pineapple Upside-Down Cake III
This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9×13-inch size.
Grease a 9×13 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 9×13 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.