“This was my Grandma's recipe. I believe it dates back to the depression. A moist and versatile cake that will please everyone. Really good with Fresh Strawberry Frosting or for strawberry shortcake or pineapple upside-down cake. You can double the recipe for a 10x13 pan or triple the recipe for a 12x16 pan.”
READY IN:
45mins
SERVES:
9
YIELD:
1 9x9 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour a 9 inch x 9 inch pan.
  3. Sift dry ingredients together.
  4. Add shortening, the 2/3 cup milk, and the vanilla; beat for 2 minutes.
  5. Add the 1/3 cup milk and egg; beat for 2 more minutes.
  6. Pour into prepared pan.
  7. Bake for about 45-50 minutes or until done. You might check a little earlier because my oven runs cool. If doubling or tripling the recipe, you'll have to increase the cooking time substantially.
  8. UPSIDE DOWN CAKE:
  9. If making pineapple upside down cake, use the strained juice in the batter, reducing the milk by the amount of juice used.
  10. Drop pieces of butter and sprinkle brown sugar on pan.
  11. Lay pineapple rings down.
  12. Pour cake batter on top.

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