#2166 - Cake Mix Pineapple Upsidedown Cake

(by Shirley McNevich)

3 - 8oz. cans Dole pineapple slices
1 cup Domino's dark brown sugar (packed)
1/3 cup butter (melted)
10 maraschino cherries (drained on paper towels and halved)
1/2 cup chopped nuts
1 box Duncan Hines yellow cake mix
1 envelope Dream Whip (dry)
4 eggs
1 cup water

Drain the pineapple slices but reserve 2 TBSP of the juice--discard remaining juice. In a bowl add brown sugar and melted butter--stir until mixed. Press the brown sugar mixture into the bottom of a greased 9 x 13 cake pan. Arrange the pineapple slices in a single layer on top of the brown sugar--cut slices where necessary. Place a cherry half in the hole of each pineapple slice (cut side of cherries up). Sprinkle the 2 TBSP pineapple juice over the pineapple slices. Sprinkle the chopped nuts over the pineapple slices. In a mixer add cake mix, eggs, dream whip powder, and water--beat on low until mixed, then beat on medium speed for 4 minutes. Pour batter over the top of the pineapple slices. Bake at 350 degrees for 50-55 minutes. Cool for 10 minutes, then invert on to a cake plate.

#1682 - Sliced Pineapple Punch

(by Shirley McNevich)

1 can Minute Maid frozen lemonade concentrate (do NOT mix according to can directions)
1 can Dole pineapple slices (drained)
1 pint or 1 quart fresh strawberries (washed and de-stemmed)
2 - 2 liter bottles cold Schweppes ginger ale

Thaw the lemonade concentrate in the refrigerator overnight--also refrigerate the two bottles of ginger ale. In a punch bowl add lemonade concentrate and one bottle of cold ginger ale--stir carefully until mixed. Add more ginger ale until punch bowl is 3/4 full--stir carefully. Float the pineapple slices and strawberries in the punch. Optional--when draining the pineapple slices, reserve the juice and add to the punch.

#300 - Easy Upsidedown Cake

(by Shirley McNevich)

1 - 20oz. can Dole pineapple slices
1/4 cup melted butter
2/3 cup Domino's dark brown sugar (packed)
1 jar maraschino cherries
1 - 18.25 box yellow or pineapple cake mix

Drain pineapple slices and save 3/4 cup of the juice for later. Stir together the melted butter and brown sugar in a bowl. Pour the brown sugar mixture in a 9 x 13 x 2 cake pan and smooth it out so bottom is covered with the brown sugar mixture. Arrange the pineapple slices on top of the brown sugar and put a cherry inside the whole of each pineapple. In a mixer, prepare cake mix according to package directions EXCEPT replace 3/4 cup of the water called for in the cake mix directions with the 3/4 cup of pineapple juice you saved. Pour the cake batter evenly over top of all the pineapples in the cake pan. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean. After removing from oven, let it cool 5 minutes. Loosen the edges with a knife, place a piece of foil over the top of the cake, then turn it upside down on top of heat proof cutting board.