Ingredients: |
Ingredients: 3/2 cup butter, softened and divided
1 cup firmly packed brown sugar
2 (8-oz) cans crushed pineapple, drained
1/2 cup chopped toasted pecans
1/4 cup shortening
1 1/2 cups granulated sugar
2 large eggs
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1/4 tsp salt
1 1/8 cups milk
1 1/2 tsp vanilla
2 cups whipping cream
3 tbsp brown sugar
1/2 tsp vanilla
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Directions: |
Directions:Melt 1/2 cup butter, pour evenly into 2 (9-inch) round cake pans. Sprinkle brown sugar evenly over butter. Top sugar in each pan evenly with pineapple and pecans. Set pans aside. Beat remaining 1/4 cup butter and shortening at medium speed with an electric mixer until fluffy. Gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Spoon batter evenly over pineapple mixture in pans. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; invert onto wire racks to coll completely. Place 1 layer, pineapple side up, on a serving platter or cake plate. Spread top with 1/2 Whipped Cream Frosting. Place remaining layer, pineapple side up, on top. Spread top and sides with remaining Whipped Cream Frosting.
Whipped Cream Frosting
Beat whipping cream at medium high speed until foamy; gradually add brown sugar and vanilla, beating until soft peaks form. |
This recipe for Pineapple Upside-Down Layer Cake is from