Pineapple Upside-Down Cake III Recipe - Allrecipes.com
Pineapple Upside-Down Cake III Recipe

Pineapple Upside-Down Cake III

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"This cake is best if made one day before serving."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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Directions

  1. Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Combine flour and baking powder. Set aside.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2006

This is an excellent cake recipe! I doubled the brown suger, pinapple and melted butter, and it turned out fantastic! I also baked it in a large bundt pan, it took about an extra 12 minutes, and it worked out very well.

 
Most Helpful Critical Review
Nov 05, 2007

i have used several of other peoples recipes for pineapple upside down cakes.....because i love to experiment in the kitchen! :) but this one is just way too much....u use too much flour and sugar...not enough eggs....i use 3 eggs. sorry i was not pleased with this recipe at all. i made it exact to the T and it was just overflowing out of the pan :(

 
Nov 07, 2006

This was delicious and I served it for a birthday party and everyone raved. I love the crushed pineapple on top rather than the rings. However take my advice and DON'T make it a day in advance. The cake was a bit dry. Next time I will make this the day of the party.

 
May 04, 2008

Good cake but too big for us so it halves successfully. I substitute butter for shortening and the taste is deeper and texture better. This, of course, is to suit our tastes.

 
Jun 04, 2003

This was simple to make and absolutely delicious!! Makes a large cake, I half it for smaller occassions!!

 
Aug 16, 2006

Wonderful taste, and simplicity itself. We couldn't find a bakery that made Pineapple Upsidedown Cake and this recipe was the best one we've tried. If you like too, add double the amount of brown sugar, butter and juice for the topping to really indulge yourself.

 
Jun 30, 2009

I did not like this cake at all..I think it calls for way too much flour because it's very dense, almost like you're eating pudding. (It's definitely not undercooked...just very dense.) Too bad I made it for a luncheon today. :( lol

 
Mar 11, 2004

Recipe was Great - like my mother's ole time recipe.. All Six of my grandchildren loved it I altered a tad - Doubled brown sugar & butter/sliced pineapple and marchino cheeries and then Cooled for at least 30 minutes before turning out -

 

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Nutrition

  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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