Welcome to Joans Cook Book!

This Blog is an effort to get all of Joan Strunk's recipes out of boxes and falling apart books and into a format that will be assessable forever, much easier to sort through, and available to all who were not privileged to get some of her hard copies.

Wednesday, October 20, 2010

Pineapple Upside Down Cake

1/2 cup butter or oleo
1 cup brown sugar
1 can (1lb 4 oz) pineapple slices (drained)
1 pkg yellow cake mix
maraschino cherry halves
Whipped Cream

Preheat oven to 350
Melt butter in a 13x9x2 pan. Sprinkle brown sugar evenly in pan. Arrange cherry halves on the sugar mixture. Mix cake as directed on the label with 1 1/3 cups water. Beat as directed. DO NOT SUBSTITUTE PINEAPPLE JUICE FOR WATER.

Pour batter over fruit. Bake for 50 minutes. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or cookie sheet.

Serve warm with whipped cream.
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