Total Time
Prep 5 mins
Cook 40 mins

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.

Ingredients Nutrition


  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.
  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.
Most Helpful

Have made this cake often over the years and always turns out well. I make it EXACTLY as written otherwise I would not be ab le to rate it. It is very versatile and makes a nice base for a strawberry shortcake. Also good sandwiched together with chocolate icing or substitute almond or lemon flavoring for a change. The possibilities are endless.

waynejohn1234 July 16, 2010

Very Nice and Easy too! To make this a little healthier I used: white whole wheat flour, 1/4 cup sugar with 1 cup Splenda granular, margarine, and 1% milk. It turned out soft with a nice crumb and mellow flavor. I enjoyed this cut in half and layered with a lemon mousse and sliced freshed strawberries and topped with lemon curd. Yum! Made for the Please Review tag game.

Engrossed February 11, 2008

This is really good. it was moist and delicious. I used strawberry yogurt instead of the 1/3 cup of milk and there was a smll undertaste of it. I also used chunkc of banana from a small banana to give it that banana bread taste and it sort of worked. Next time I'll puree the banana to even it out in the batter.

Studentchef December 18, 2007