Cherry Downside Up Cake

• 1 No. 2 can sour cherries
• 1 tsp. red coloring
• 1 cup sugar
• 1 package white cake mix

Measure juice from cherries; if less than ¾ cup, add water to make ¾ cup. Combine with cherries, coloring, and sugar in saucepan. Heat to boiling point. Do not boil. Mix cake according to directions on package. Place batter in an oiled 9” x 11” loaf pan. Pour hot cherry mixture over batter. Bake at 350 degrees F. for 50 minutes. Cool about 3 minutes. Loosen from sides of pan with knife. Place serving plate on top of pan and turn upside down. Remove pan carefully. Serve plain, with whipped cream, or with white frosting. Yield one cake or 24 cup cakes.

This cake may be baked in two 1½ quart ring molds for 35 minutes, two 8” layers for 45 minutes, or 2 large heart molds for 45 minutes at 350 degrees F. Bake cup cakes 20–25 minutes at 375 degrees F.