Scariest Vintage Recipes #3: Ketchup Pineapple Upside Down Cake

Good morning! Today I'm off to give a mini Vintage Cookbooks and Crafts talk at the LACONI showcase of performers. I pulled a few of my favorite slides, and lo and behold - one was the recipe I have ready to go for Sunday's Scariest Vintage Recipe! The rest of you will have to wait and see. In the meantime, enjoy my 3rd scariest vintage recipe, also from January of this year. Apparently I went on a disgusting vintage recipe jaunt then. This one elicited some strong reactions before. It is from a pamphlet cookbook from Heinz, possibly from the 60's. If you think this is bad, wait for #2 and #1...



What on earth could ketchup offer this recipe? I don't want to taste and find out, but you might!





Pineapple Upside Down Cake



1/3 cup butter or margarine



1/3 cup light brown sugar, firmly packed



1/3 cup Heinz Tomato Ketchup



2 tsp. lemon juice



7 slices pineapple, well drained



1 1/3 cups sifted all-purpose flour



1 cup sugar



2 tsp. double acting baking powder



1/2 tsp. salt



1/3 cup hydrogenated vegetable shortening



2/3 cup milk



1 tsp. vanilla



1 egg



Heat oven to 300F. Melt butter in 9-inch cake pan or skillet; stir in sugar, ketchup and lemon juice. Arrange pineapple slices on ketchup mixture. (That even sounds bad.) Sift together into bowl, flour, sugar, baking powder and salt. Add shortening, milk and vanilla; beat 2 minutes. Add egg; beat 2 more minutes. Spread batter evenly over fruit. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Invert onto serving plate. Let stand a few minutes; remove pan. Serve warm with whipped cream. Makes 6 - 8 servings.