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.

Of Cake.

Cup Fruit Juice; Melt At Low Heat. Divide Mixture Evenly Between Pans; Proceed With Step 3.

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.

30MINUTES Or Until Done, On Low Fan With Open Vent.