| Pies and Cakes |
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| Pineapple Upside-down Cake |
| 1/4 c. butter 1 c. brown sugar (packed) 1 20 oz. can pineapple (save juice) 1 jar maraschino cherries 1 pkg. yellow cake mix |
| Preheat oven to 350 degrees. Melt butter in a 13x9 pan in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices over top and cherries; press gently. Add enough water to remaining pineapple juice to make 1 1/4 cup. Make cake batter as directed, except use pineapple juice mixture, instead of water. Pour batter over pineapples and bake 40-45 minutes. Immediately turn pan upside down onto heatproof serving plate. Leave pan over cake for 1 minute. |
| Strawberry Cake |
| 1 pkg. white cake mix 1 small box strawberry jello 3/4 c. oil 1/2 c. water 3 eggs 3 T. flour (slightly heaped) 1-1lb. bag frozen strawberries (thawed and juice reserved) 10x sugar milk butter vanilla |
| Preheat oven to 350 degrees. In large bowl mix cake mix and jello together. Add eggs, oil, water and flour. Mix well at medium speed. Beat until smooth. Fold in Strawberries. Pour into greased and floued 13x9 pan. Bake 25-30 minutes. Mix reserved strawberry juice with 10x sugar, milk, butter and a little vanilla to make glaze. |