55 FAVORITE Ann Pillsbury Cake RecipesHere 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

Page 33 - Royal Pineapple Cake Recipe - Click To View LargerPineapple 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.

The 2 Week Diet

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