Servings: 100 Portions (2 pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
2 – No. 10 can fruit, canned
3 cups (1 lb 8 oz) butter or margarine, melted
2 quart (3 lb) sugar, brown
5-1/2 quart (11 lb 2 oz) Yellow Cake batter
Drain fruit. Set aside. Pour 1-1/2 cups butter or margarine in each pan. Sprinkle 1 quart brown sugar evenly over the butter. Arrange fruit evenly over mixture in each pan; set aside. Prepare Yellow Cake batter. Use 3/4 of Yellow Cake batter. Pour 2-3/4 quart (5 lb 9 oz) batter evenly over fruit in each pan. Bake 40 to 45 minutes. Turn cakes from pans while still hot. Cut each pan 6 by 9. Serve fruit side up.
NOTE:
If desired, pans may be greased and lined with paper to facilitate removal of cake.
Any canned fruit halves or slices may be used for canned fruit. If crushed pineapple is used, only 1-No. 10 can is necessary. Drain all fruit well.
If brown sugar is hard, combine sugar, butter or margarine and 1 cup of the fruit juice; melt over low heat. Divide mixture evenly between sheet pans before arranging fruit over mixture step.