Good ol Mable Haas had quite a few treats in her cookbook. I have seen lots of vintage recipes for pineapple upside down cake. It must have been “the thing” for quite some time. It doesn’t sound good to me, but I know lots of people like it. The way this recipe reads is probably the way Mable thought, meaning she went through the process in a less organized manner than most recipes are written. It makes this somehow more endearing and homey.
Pineapple Upside Down Cake (Mable Haas)
1/4 cup shortening
1 cupful brown sugar
1 can pineapple
Melt the shortening in a 10 or 12 in pan. Spread brown sugar evenly over bottom of pan. Cover the sugar with well drained pineapple. And then cover the pineapples with the cake batter as follows.
5 tablespoonsful of pineapple juice
1 cup gran. sugar
1 cup flour
Add sugar to the beaten egg yolks.
1 teaspoon B powder.
Then mix in pineapple juice and the flour sifted with the baking powder. Fold in the beaten egg whites. Pour this batter over pineapple, sugar and shortening. Bake in moderate hot oven for 30 to 40 minutes.
It just occurred to me that maybe Mable was the upside-down person, so it all made perfect sense to her. My mother used to make this – she used canned slides. I was not a fan of upside-down cake. I have a gingerbread upside-down cake made with peaches on the bottom (top) that I do like though.