GOOGLE GO UPSIDE DOWN RECIPES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a muffin pan.
• In a medium bowl, stir together flour, sugar, baking powder, and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Sprinkle on the milk, and stir to mix. Place dough on a floured surface and knead for about ten strokes. Too much kneading will toughen up the dough. Divide the dough in half.
• In a small bowl, mix together the brown sugar and cinnamon. On a floured surface, roll out 1/2 of the dough at a time to a 12x10 inch rectangle. Brush with the melted butter, and sprinkle the cinnamon mixture evenly over the dough. Cut the rectangle into 5 strips 12 x 2 inches each. Stack the strips on top of one another, and cut the stack into 2 inch squares. Place the squares, layered side down, into the muffin cups. Bake in the preheated oven for 10 to 12 minutes.
• In a small bowl, stir together the confectioners' sugar and milk until smooth. When cookies come out of the oven, drizzle the icing on.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.