This simple cake is wonderful especially with fresh sliced peaches and a dollop of whipped cream. Have been making this for years a true standby recipe.

I have made this recipe since 1970 and it is the best. My favorite is to use it as the base for pineapple upside down cake.

Can I ask how you make pineapple upside down cake?

Melt 1/4 cup of butter in your cake pan (I usually do this in the oven as it preheats). When butter is melted, remove from the oven and sprinkle 1/2 cup of brown sugar over the top. Arrange pineapple and cherries on top. Carefully pour cake batter over the top.

The best go-to cake ever. I use it to make Boston Cream Pie and it never fails. I've made it for decades!

Help! - made this and it didn't rise - used to make it all the time. I used a 9" round pan - shouldn't have made a difference. Your recipe is exactly the same so it isn't that. Maybe my baking power is old - tingles the tongue though (my test). This is one of my favourite most versatile cake, especially for a modified Victorian sponge.

Anstria, I had one time when it didn't rise. Never happened again but we cut it into one-inch strips and re-baked it until crisp! It made wonderful Biscotti!

I have found that if you store your baking powder upside down in a cool cabinet, it lasts a lot longer. Thanks to Carol from Texas for the tip about Biscotti. No more stale cake in this house. Roll in cinnamon sugar and bake!

I love this cake, but the last 2 times it hasn't risen. Someone else mentioned it too. BP is not old... Any suggestions?

I too have made this cake many times! Great for pineapple upside-down cake. I am making this for Father's Day. My husband bought pineapple slices. Hint, hint!!! He LOVES THIS CAKE!!!

I've had this recipe for over 30 yrs. Usually make peach upside down cake with it. But the measure for milk has been obliterated from my copy of this recipe - thus my request for the recipe. Thank you muchly.

Been making this recipe for over 40 yrs. Love it. Even though it doesn't say it, makes great cupcakes.

Love this cake, great taste and it's so reliable.

SO happy to see this recipe -- first cake I ever learned to make as a kid, and it's still delicious 35 years later. I agree with the posts about using it as the base for Pineapple Upside Down cake, and am thrilled to try it as Boston Cream Pie. Thanks everyone!

I have used this recipe for many years as my shortcake. My family loves it. I've also used it as pineapple upside down cake. So good!

This is my all-time favorite cake! Tastes like the old fashioned yellow cakes that everyone's mother used to make! I put melted butter and brown sugar in the bottom of pan like I'm making am upside down cake. Sometimes I add any fresh or canned fruit I have around, sometimes just the butter and sugar and it's delicious, no frosting or cream needed! My family loves it for dessert, breakfast, snacktime. It's wonderful!

I received the cookbook with this recipe in 1977. I used it a lot. When I moved in August of this year, I gave away my cookbooks. Tonight I was so excited to see that I could find the recipe online!

Have made this recipe since the fifties. Great especially if you have a small family. Glad people are still using it. Still have my fifties Betty Crocker cookbook.

I have been using this recipe for 49 years. I use it mostly as a base for Italian plum cake and apple cake. I increase flour by 1 tablespoon and half the plums and put them on top. For apple cake, slice the apples insert on the top and sprinkle with cinnamon and sugar.

My cookbooks are stored in boxes for now so I'm absolutely thrilled I found this recipe online! I love to add chopped rosemary to the batter and top the slices of cake with fresh strawberries and whipoed cream! Yummy!