Boy, I miss the old newsletter! It must have become a massive project, still, looked forward to it....

Anyway, This is my version of a cake I'm making for Mother's Day, as it's my Mom's favorite. There are other recipes in the archives here for this, but the one I'm posting includes my changes and adjustments.

Happy Mother's Day to all who will celebrate tomorrow!

Peggy E.

Pineapple Upside Down Cake

1/2 stick butter
1/4 cup karo Light Corn Syrup
1/2 cup light brown sugar

1 large can Pineapple Rings, drain reserve juice
1 jar Maraschino Cherries, without stems, drained, halved (or use candied cherries)

1 Butter Recipe Yellow Cake Mix

Using large iron skillet over medium heat, or a heavy 10-inch cake pan, melt together the butter, corn syrup and brown sugar, blending well.

Arrange drained pineapple rings over the butter mixture, placing the halved cherries in the center of the pineapple rings.

Preheat oven following instructions on cake mix box. Mix the cake mix according to package instructions, substituting pineapple juice for part, or all, of the liquid called for on package.

Pour batter gently over the pineapple. Bake according to package directions.

Remove when cake tests done. Immediately turn out on large cake plate; do not remove the pan for one-two minutes, allowing the topping to settle on cake. Carefully remove pan, scrapping any remaining topping onto cake and gently spreading.

Serve warm or allow to cool; store in refrigerator.