Pineapple Pecan Upside-Down Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I found this recipe in my Grandmother's old recipe file. Her cakes were always spectacular, so I thought it would be nice to post this one. Ingredients:
1/4 cup butter |
1 cup packed dark brown sugar |
20 ounces pineapple chunks, drained |
1/2 cup pecans, chopped |
2 large eggs |
1 teaspoon pure vanilla extract |
1/2 teaspoon almond extract |
1/2 cup shortening |
3/4 cup sugar |
1 1/2 cups sifted flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup milk |
Directions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Melt butter and pour into 9x13 pan.
3. Sprinkle brown sugar over melted butter.
4. Sprinkle pecans over sugar.
5. Drain canned pineapple juice into a measuring cup.
6. Place drained pineapple slices in pan.
7. Cream eggs, vanilla, almond and shortening in large mixing bowl.
8. Add dry ingredients incrementally and mix on low speed until blended.
9. Add milk and beat mixture on medium speed for 4 minutes.
10. Pour batter into pan.
11. Bake for 45 to 55 minutes, until toothpick comes out clean .
12. Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.
13. Serve with whipped cream or vanilla ice cream.
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