Pineapple Upside Down Cake
1 pkg. yellow cake mix
1/2 cup (1 stick) butter or margarine
1 cup brown sugar
1 can (1lb. 14oz.) pineapple slices
Maraschino cherry halves
Melt butter in a 13 x 9 x 2" pan. Sprinkle brown sugar evenly in pan. Drain pineapple, saving the syrup. Arrange pineapple slices and cherry halves ontop of the sugar mixture. Add water to syrup to make 1 1/3 cups, and add this and 2 eggs to cake mix. Mix as directed on the cake package. pour batter over fruit.
Bake at 350 degrees for about 50 minutes, or until cake pulls away from the side of the pan. Let stand 5 minutes for topping to begin to set. Turn upside down onto large platter or cookie sheet.
Over 3500 feet: Stir 1/4 flour into cake mix. mix as directed using 1 1/2 cups liguid and 2 eggs. bake at 375 degrees for approximately 50 minutes.
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