Prepare topping first.

• Melt 3 tbsps. butter or margarine in 9” round or 8”x8”x2” square pan.
• Sprinkle with ½ cup brown sugar.
• Over sugar arrange 4 slices Dole pineapple and Maraschino cherries.

Set aside while mixing cake part.

• Cream 1⁄3 cup shortening with ½ cup sugar.
• Add 1 egg, unbeaten, and 1 tsp. vanilla.
• Sift together 1¼ cups sifted flour, ¼ tsp. salt, 1½ tsps. baking powder.
• Add to first mixture alternately with ½ cup syrup drained from pineapple, beating smooth after each addition.
• Spread batter over pineapple in pan and bake in moderate oven (350°) 50 to 60 min.
• Turn out on plate, serve warm with whipped cream.

Serves 6 to 8.

This postcard is in honor of Chronicler’s Kitchen Krafts find. I haven’t tried the recipe yet, but surely any company-sponsored recipe found on the back of a cheap, hyper-saturated, out-of-register postcard from the mid-60s has got to be delicious, right?