Pillsbury 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.

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