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From my 1950 edition of the Betty Crocker's Picture Cookbook

page 223

UPSIDE-DOWN CAKE (key recipe)

"Handsome dessert to serve at table."

First, prepare the pan:

Melt 1/3 cup butter in heavy 10" skillet or

baking dish. Sprinkle 1/2 cup brown sugar

evenly over butter. Arrange drained

cooked fruit in attractive pattern on the

butter-sugar coating.

Make cake batter (below) and pour

it over fruit. Bake until wooden toothpick

thrust into center of cake comes out clean.

Immediately turn upside-down on serving

plate. Do not remove pan for a few

minutes. Brown sugar mixture will run

down over cake instead of clinging to 

pan. Serve warm with plain or whipped

cream.

CAKE BATTER

Beat until thick and lemon-colored (5 minutes)

- 2 eggs

Gradually beat in ...

- 2/3 cup sugar

Beat in all at once ...

- 6 tbsp juice from fruit

- 1 tsp flavoring

Sift together and beat in all at once ...

- 1 cup sifted Gold Medal Flour or Softasild Cake Flour

- 1/3 tsp baking powder

- 1/4 tsp salt

Temperature: 350-F (mod. oven) Time: Bake 45 minutes

PINEAPPLE UPSIDE-DOWN CAKE

Follow key-recipe above -- using vanilla for

flavoring. Arrange slices of pineapple

over butter-sugar coating, and garnish

with maraschino cherries and pecan

halves. 

Picture shows cherries in center hole of

each pineapple ring. It shows pecans placed

in space gaps between each pineapple ring. 

It also shows one pineapple ring in the middle

with seven pineapple rings around it.

Pineapple Upside Down Cake

1/3 cup butter
1/2 cup brown sugar (packed)
1 can (1 lb. 4oz) sliced pinapple, drained (crushed may be used if well drained)
1 1/2 cups Softasilk flour or 1 1/3 cups gold Medal flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 cup soft shortening
2/3 cup milk
1 tsp. vanilla
1/2 tsp. lemon flavoring, if desired
1 egg (14 to 1/3 cup)

Heat oven to 350. Melt butter in heavy 10" skillet or square pan, 9x9x1 3/4". Sprinkle brown sugar evenly over butter. Arrange pineapple in attractive pattern on the butter-sugar coating. Decorate with pecan halves and cherries, if desired.

Measure flour by dip-level-pour method or by sifting. Stir flour, sugar, baking powder, salt in mixer bowl. Add shortening, milk, flavorings. Beat 2 min. medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add egg. Beat 2 more min. scraping bowl frequently. Pour batter over fruit. Bake 40 to 50 min. Immediately turn upside down on serving plate. Leave pan over cake a few minutes. Serve warm wit whipped cream.