Here is page 38 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Pineapple Upside-Down Cake
Quick-Mix Method

You can put this cake together in just a few minutes, and you can vary it by using apricots or peaches for the “upside-down.”

BAKE at 350° F. for 35 to 40 minutes. MAKES 8x8x2-inch cake.
All ingredients should be at room temperature.

Prepare . . . 8x8x2-inch pan by greasing bottom well with butter.
Spread with
1/4 cup firmly packed brown sugar and
2 tablespoons melted butter

Arrange . . . 4 slices pineapple in bottom of pan.

Sift together . . . 1 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
2/3 cup sugar

Add . . . 1/4 cup shortening
1/2 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 1 egg, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . batter over fruit.

Bake . . . in moderate oven (350° F.) 35 to 40 minutes.
Turn upside down on serving plate. Serve with whipped cream.

APRICOT UPSIDE-DOWN CAKE

Prepare Pineapple Upside-Down Cake, substituting 16 canned or cooked dried apricot halves for pineapple.

PEACH UPSIDE-DOWN CAKE

Prepare Pineapple Upside-Down Cake, substituting 1 pint drained peach slices or 9 peach halves for pineapple.