Pineapple Upside Down Cake

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. DRAIN FRUIT WELL. SET ASIDE FOR USE IN STEP 3.

2. POUR 1 1/2 CUPS BUTTER OR MARGARINE IN EACH PAN. SPRINKLE 1 QT BROWN
SUGAR EVENLY OVER THE BUTTER OR MARGARINE.

3. ARRANGE FRUIT EVENLY OVER MIXTURE IN EACH PAN; SET ASIDE FOR USE
IN STEP 5.

4. PREPARE YELLOW CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.
SEE RECIPE CARD G00003, GUIDELINES FOR USING CAKE MIXES, FOR MORE
DETAILED INSTRUCTIONS.

5. POUR 2 3/4 QT (ABOUT 5 LB 9 OZ) BATTER EVENLY OVER FRUIT IN EACH PAN.

6. BAKE 40 TO 45 MINUTES OR UNTIL DONE.

7. TURN CAKES FROM PANS WHILE STILL HOT.

8. CUT 6 BY 9. SERVE FRUIT SIDE UP.

NOTE: 1. PANS MAY BE GREASED AND LINED WITH PAPER TO FACILITATE REMOVAL
OF CAKE.

NOTE: 2. IF BROWN SUGAR IS HARD, COMBINE SUGAR, BUTTER OR MARGARINE AND
1 CUP FRUIT JUICE; MELT AT LOW HEAT. DIVIDE MIXTURE EVENLY BETWEEN PANS;
PROCEED WITH STEP 3.

NOTE: 3. IF DESIRED, IN RECIPE NO. G03200, STEP 2, 3 1/3 CUPS LIGHT
FRUIT SYRUP OR 1 2/3 CUPS HEAVY OR EXTRA HEAVY FRUIT SYRUP COMBINED WITH
1 2/3 CUPS WATER MAY BE USED. IN RECIPE NO. G01000, STEP 1, 7 1/8 CUPS
LIGHT FRUIT SYRUP OR 3 1/2 CUPS HEAVYOR EXTRA HEAVY SYRUP COMBINED WITH
3 5/8 CUPS WATER MAY BE USED.

NOTE: 4. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 25 TO
30 MINUTES OR UNTIL DONE, ON LOW FAN WITH OPEN VENT.

NOTE: 5. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.

Recipe Number: G02901

SERVING SIZE: 1 PIECE