Pineapple Upside-Down Layer Cake
- 3/4 cup butter, softened and divided
- 1 cup firmly packed brown sugar
- 2 (8 ounce) 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 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/8 cups milk
- 1 1/2 teaspoons vanilla extract
Whipped Cream Frosting
- 2 cups whipping cream
- 3 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- Cake: Melt 1/2 cup butter; pour evenly into two 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, one 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 extract.
- Spoon batter evenly over pineapple mixture in prepared pans.
- Bake at 350 degrees F for 40 minutes or until a wooden pick inserted in center
comes out clean.
- Cool in pans on wire racks for 10 minutes; invert onto wire racks
to cool completely.
- Place 1 cake layer, pineapple side up, on a serving plate. Spread top with 1/2
cup Whipped Cream Frosting. Place remaining layer, pineapple side up, on top. Spread
top and sides of cake with remaining Whipped Cream Frosting.
- Whipped Cream Frosting: Beat whipping cream at medium-high speed with an electric
mixer until foamy; gradually add brown sugar and vanilla extract, beating until
soft peaks form.