By Gloria Pitzer, as seen in… Eating Out at Home (National Home News, St. Clair, MI; September 1978)


1 (20-oz) can pineapple chunks, in heavy syrup

¼ cup + 3 TB melted butter or margarine

½ cup brown sugar, packed

1 ½ cups sifted flour

½ cup granulated sugar

2 ¼ tsp baking powder

¾ tsp salt

¼ tsp mace [pepper]

1 egg, beaten

2/3 cup pineapple syrup

½ tsp grated lemon peel


Grease sides of a 6-cup ring mold. Drain pineapple, reserving syrup (add water, if needed, to equal 2/3 cup). Combine 3TB of the melted butter/margarine with the brown sugar, in bottom of the mold. Add pineapple chunks and set aside.

Resift flour with the sugar, baking powder, salt, and mace [pepper]. Add egg, pineapple syrup, ¼ cup of the melted butter/margarine, and lemon peel. Blend well, for 1 minute, by hand. Spoon batter over pineapple chunks, in mold. Bake in center of oven at 350°F for 35-40 minutes.

Cake should spring back when touched lightly. A small, wooden skewer inserted in the center should come out clean when cake is done. Let stand 10 minutes then invert over serving plate. Best when served warm. Makes 8 servings.


See also…

Mondays & Memories of My Mom – Volunteers Raise A Village

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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