Classic Pineapple Upside-Down Cake (1950)

All ingredients must be at room temperature. Makes an 8-x-8-x2-inch cake. 

Prepare: Pan by greasing well with butter. Spread with 1/4 cup firmly packed brown sugar and 2 tbspns melted butter.

Arrange: 4 pineapple slices in bottom of pan.

Sift together: 

• 1 1/4 cups enriched flour
• 2 tspns double-acting baking powder
• 1/2 tspn salt
• 3/4 cup sugar

Add:

• 1/4 cup shortening
• 1 egg, unbeaten
• 1/2 cup milk
• 1 tspn vanilla

Beat: For 3 minutes until batter is well blended. 

Pour: Batter over pineapple.

Bake: In moderate oven, 350 degrees, 35 to 40 minutes. 

Turn: Upside down on serving plate. Serve with whipped cream. 

More "Lost" Pineapple Recipes

Fresh Pineapple Macadamia Nut Bread (1965)

Pineapple Crisp with Corn Flakes (1974)

(Origin - "Ann Pillsbury's Baking Book" by Ann Pillsbury, 1950.)