Instructions: Make the Yellow Cake Mix, dividing the recipe in half. Seal, label and store along with the can of pinapple.

Makes 1 package of Upside-Down Cake Mix.

TO USE: Melt 4 tablespoons of butter in a 9 x 1 1/2 inch round skillet or cake pan. Sprinkle with 1/2 cup packed brown sugar. Drain and reserve the liquid from the can of pinapple;arrange the pinapple pieces attractively in the pan; if desired, garnish with maraschino cherries or nuts. Pour 1 package
of the Upside-Down Cake Mix into a mixing bowl; add 1/2 teaspoon vanilla extract and either 1/2 cup milk or 1/2 cup of the reserved pinapple juice.

Beat for 2minutes at slow to medium speed or 2 minutes by hand averaging a rapid 135 strokes per minute. Add 1 egg and beat 1 more minute scraping the
sides of bowl frequently. Spread the batter over the fruit in the pan.

Bake
at 375 degrees F. for 25 to 30 minutes or until a knife inserted at the center
comes out clean. Invert the pan onto a rackand let the cake remain there a few minutes so that the syrup can drain into the cake.

APPLE UPSIDE-DOWN CAKE: Sprinkle 1/4 teaspoon cinnamon over the melted butter and brown sugar. Instead of pinapple, use 2 to 2 1/2 cups apple wedges
or slices; sprinkle apples with raisins and pecan halves. Pour batter over fruit and bake as directed.

CHERRY UPSIDE-DOWN CAKE: Replace pinapple with a 16-ounce can of drained, sour red or sweet black cherries; no garnish necessary. If using sour cherries, increase brown sugar to 2/3 cup. Make as directed.

CRANBERRY UPSIDE-DOWN CAKE: Use 1 cup packed brown sugar; use 2 cups uncooked cranberries in place of the pinapple. Make as directed.

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