Our readers responded wholeheartedly to Evelyn’s request, and sent recipes for three different Pillsbury cakes. Sandy Valdinger, Scio, Ohio, sent a version from a 1968 bake-off book; Lisa Treptow, Oconto Falls, Wisconsin, found a version in a 1964 book; and a 1963 version was sent by Judy Terrell, Humphrey, Arizona.
MORE FROM RECIPE BOX:
Recipe Box: What is Mincemeat, Barbecue Sauce Recipes and More
1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter or margarine, softened
1 cup sugar
1 egg, unbeaten
1 can (8 1/2 ounces) crushed pineapple, undrained, or 1 cup crushed pineapple, undrained
1 teaspoon vanilla extract
1/2 cup flaked coconut
1/2 cup packed brown sugar
Heat oven to 350°F. Grease and flour 9-inch square baking pan; set aside.
Sift together flour, baking soda and salt.
In large bowl, cream together butter and sugar; add egg, pineapple and juice, and vanilla. Mix well.
Stir dry ingredients into pineapple mixture. Pour batter into prepared pan.
Combine coconut and brown sugar; sprinkle over batter.
Bake for 35 to 40 minutes, or until cake springs back when touched lightly in center. Serve warm or cold with whipped cream or ice cream. Yields 9 servings.
NOTE: If using self-rising flour, omit baking soda and salt.
Sit in on dozens of practical workshops from the leading authorities on modern homesteading, animal husbandry, gardening, real food and more!LEARN MORE