55 FAVORITE Ann Pillsbury Cake RecipesHere 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

Page 38 - Pineapple Upside-Down Cake Recipe - Click To View LargerYou 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.


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


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

The 2 Week Diet

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