Pineapple Upside-Down Cake III

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

Directions

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.

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.