Pour the batter over the pineapple in the skillet, being careful not to disturb the slices. Bake until the cake springs back when lightly touched, 45 minutes. Let stand 5 minutes.

Instructions Step 1: Prepare the Cake Batter. In a large mixing bowl, cream together the shortening, butter, and sugar on low speed until light and fluffy. Add the eggs, one at a time, mixing well ...

1/2 cup Crisco Shortening; 1 stick unsalted butter, cubed; 2 cups Dixie Crystal extra fine granulated sugar; 3 large eggs; 3 cups all-purpose flour; 3 teaspoons baking powder ...

Now, I’ll admit, this doesn’t work across the board — I’ve had my fair share of rock-hard, awful mango from one of those containers — but by and large, the prepared pineapple is always ...

Pineapple upside-down cake recipe. I highly doubt you’ll have leftovers, but if you do, refrigerate the cake in an airtight container for up to four days or freeze for up to one month.

I met Evelen Guirguis, the cafeteria manager at Marina Del Rey Middle School. Kids know her as the “coffee cake lady” or “Evelen Coffee Cake.” She walked me through the baking process, and informed me ...

Pair your cuppa with the ultimate companion – a slice of coffee cake that's a doddle to whip up, especially if you're following Mary Berry's recipe.Her coffee sponge sandwich cake is a quick fix ...