“This recipe can be used for either shortcake or upside down cake. Grandmom used to make this a lot and she put fresh strawberries, raspberries or blackberries on the shortcake. In the winter she would use canned peaches. She used pineapples for the upside down cake.”
READY IN:
25mins
SERVES:
8
YIELD:
1 9x14 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix and spread in a 9x14" pan.
  2. Bake at 350 untill brown- approximately 20 minutes.
  3. If you don't have self-rising flour you can use- 2 cups plain flour, 2 teaspoons baking powder and 1/4 teaspoons salt.

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