Pillsbury Pineapple Upside Down Cake

Pillsbury Pineapple Upside Down Cake

A vintage advertisement recipe from Pillsbury's Best Flour for a Pineapple Upside Down Cake; make this Pineapple Upside Down Cake with butter, sugar, an egg, Pillsbury's Best Flour, baking powder, salt, orange flavoring, milk, butter, brown sugar, and slices of canned pineapple. Bake in a moderate oven, and serve with whipped cream if desired. This advertisement appeared on the back cover of the December 1929 edition of Better Homes and Gardens.
An advertisement recipe from Pillsbury's Best Flour for a Pineapple Upside Down Cake


1/3 cup butter
1 cup granulated sugar
1 egg
1 3/4 cups Pillsbury's Best Flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon orange extract
1/2 cup milk
3 tablespoons butter
3/4 cup brown sugar
5 or 6 slices of canned pineapple


Cream the butter and sugar together; add the egg, well beaten, and flavoring. Sift together the dry ingredients, and add to the first mixture alternately with the milk. Cream together three tablespoons butter and brown sugar. Rub the bottom and sides of a heavy frying pan with the mixture, and place the slices of canned pineapple on the bottom and sides of the pan. Pour the cake mixture in; and bake in a moderate oven, 375-degrees, for about forty minutes. Turn onto a round dish; serve hot. The butter and brown sugar mixture furnishes sufficient sauce or add whipped cream if desired. 


Recipe furnished by Mrs. Ida Bailey Allen, President of the National Radio Home-Maker's Club. Hear Mrs. Allen every Wednesday morning over the Columbia chain; 10:00 a.m. Eastern Standard Time.


This advertisement was printed on the back cover of the December 1929 edition of Better Homes and Gardens magazine.


To Women who want to do better than ordinary baking!

There are two kinds of baking success - usual, and unusual. One consists of avoiding baking failures - the other, of creating baking masterpieces.

Of course, you must be insured against failure before you can produce a masterpiece. This is so important that Pillsbury spend thousands of dollars testing Pillsbury's Best Flour - testing it by baking, by every scientific method known, to make sure that it will never fail you - that every sack will work perfectly for any baking purpose, bread, biscuits, or pastry.

But there's something more than that. When a friend tells you "the things I bake look just as good as yours, but yours always taste better," you have achieved a higher kind of success. Perfect flavor - it's the mark of the baking artist. Women who know the secret always choose their ingredients (flavoring, shortening, etc.) with greatest care - and they use a flour that is rich as well as dependable - Pillsbury's Best. The Pillsbury baking chemist have discovered one secret of finer flavor. They have found that there are certain blends of wheat which make a richer flour - and that food make from this richer flour have a better flavor.

Pillsbury's Best Flour is made only from this carefully selected, plump, full-flavored wheat. It is truly a double value flour - it gives you dependability, plus better flavor. This is worth having - the knowledge that your flour will never cause a baking failure - more than than, the knowledge that all your foods will have that delicate, unmistakably richer flavor that is the mark of finest baking. Ask for Pillsbury's Best by name - all good grocers have it!


Pillsbury's Best Flour - milled for richer flavor in breads, biscuits, pastry


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