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

1. DRAIN PINEAPPLE WELL. DRAIN CHERRIES; SLICE IN HALF. SET ASIDE FOR USE IN STEP 3.

2. POUR 1 1/2 CUPS BUTTER OR MARGARINE IN EACH PAN. SPRINKLE 3 1/4 CUP BROWN SUGAR EVENLY OVER THE BUTTER OR MARGARINE.

3. ARRANGE 54 PINEAPPLE SLICES (IN ROWS 6 BY 9) OVER MIXTURE IN EACH PAN. PLACE 1 CHERRY HALF (CUT SIDE UP) INTO EACH PINEAPPLE SLICE.

SET ASIDE FOR USE IN STEP 5.

4. PREPARE 3/4 RECIPE YELLOW CAKE MIX (RECIPE NO. G-32).

5. POUR 2 3/4 QT (ABOUT 5 LB 11 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 HEAVY OR 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 30MINUTES OR UNTIL DONE, ON LOW FAN WITH OPEN VENT.

NOTE:

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

SERVING SIZE: 1 PIECE

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