Here is page 33 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.

Royal Pineapple Cake
Quick-Mix Method

Pineapple juice is blended right into the batter of this cake. Creamy pineapple frosting is particularly good between the layers and on top.

BAKE at 350° F. for 30 to 40 minutes.
MAKES two 8-inch round layers.
All ingredients should be at room temperature.

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

Add . . . 1/2 cup shortening
1/2 cup pineapple juice
1/4 cup milk
1/2 teaspoon grated lemon rind

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 . . . 2 eggs, unbeaten
1/2 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . into two well-greased and lightly floured 8-inch round layer pans, at least 1 1/4 inches deep.

Bake in moderate oven (350° F.) 30 to 40 minutes. Cool and frost with pineapple butter frosting, page 47.