Pineapple Upside down Cake Recipe
Pineapple Upside-down Cake (about 12 servings)
- 4 cups
- reconstituted FD [Pineapple Dices], drained (reserve the water)
- 1 cup
- Brown Sugar
- 2/3 cups
- melted [Butter]
- 1/3 cup
- reconstituted Emergency Essentials®™ [shortening powder]
- ½ cup
- reconstituted Emergency Essentials®™ [Butter powder]
- 6 tablespoons
- Emergency Essentials®™ [Whole Egg powder]
- Scant ¼ cup
- Emergency Essentials®™ [Nonfat Instant Milk powder]
- 1½ cups
- Emergency Essentials®™ [Sugar]
- 2 ¼ cups
- Emergency Essentials®™ [White Flour]
- 1 teaspoon
- Emergency Essentials®™ [Salt]
- 2 ½ teaspoons
- Emergency Essentials®™ [Baking Powder
- 1½ cups
- water, including that left from reconstituting pineapple
- 1½ teaspoons
- Emergency Essentials®™ [Vanilla Powder]
- Prepare two square or round 8 or 9-inch cake pans by spraying with cooking spray, then cutting parchment paper (best) or waxed paper to fit the inside bottom of the pans. Put paper in place and either spray it or rub with butter.
- Heat oven to 375.
- Melt the 2/3 cup butter and mix it with the pineapple and brown sugar.
- Spread the pineapple mixture as evenly as possible in the bottom of each cake pan
- In a large mixing bowl, cream the shortening with the butter.
- In another bowl, whisk together the dry ingredients—egg powder, milk powder, sugar, flour, salt, baking powder, and vanilla powder.
- Add dry ingredients to butter mixture and stir, adding water a little at a time. (Use the reserved pineapple water first, then add plain water as needed.)
- When mixed, beat with a wooden spoon or electric mixer on medium setting for about two minutes.
- Pour the batter over the pineapple mixture, dividing evenly between the two pans.
- Bake for 30 minutes, or until a toothpick comes out clean when testing the center of the cake.
- Allow cakes to cool on racks for at least 20 minutes, then invert each onto a plate. If you need to, you can run a butter knife along the sides of the cakes before turning them out.
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