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Recipes - Pineapple Upside down cake

Recipe Name

Pineapple Upside-down cake

Submitted by

Guest

Recipe Description

original from Better Homes & Gardens cookbook from the 70s. Updated to use whole wheat flour and fruit packed in juice instead of syrup, and Splenda products to lower sugar.

Quantity	1	Quantity Unit	pan	Servings
Prep Time (minutes)	25	Cook Time (minutes)	45	Ready In (minutes)	70

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Ingredients
Amt.	Measure	Ingredient



1 1/3	cups	Pineapple juice, canned, unsweetened
1/2	cup, packed	brown sugar
3	tablespoons	I Can't Believe It's Not Butter
1/3	cup	Shortening, vegetable
1/2	cup	splenda granulated
1/2	cup	brown sugar blend
1	egg	(Large) Free Roaming Organic Brown Eggs
1	teaspoon	vanilla extract
1	cup	wheat flour, wholewheat
1 1/4	teaspoons	baking powder
1/4	teaspoon	salt

Steps

Sequence	Step

1	drain the juice from the pineapple into a measuring cup
2	melt butter in an 8x8x2 pan
3	mix Splenda brown sugar and 1 tablespoon of the pineapple juice with the butter in the baking pan.
4	add water to remaining juice if needed to make 1/2 cup
5	spread pineapple on bottom of the pan
6	Cream shortening and sugar till light
7	add egg and vanilla and beat till fluffy
8	Sift together dry ingredients.
9	mix in the dry alternately with the pineapple juice, beating after each.
10	spread batter over pinapple in pan
11	bake at 350 for 40 to 45 minutes
12	cool 5 minutes then invert onto plate. Serve warm.

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