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Instructions |
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Heat oven to 350F Degrees. In a 13x9 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.
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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.
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Bake 41 - 48 minutes or until toothpick inserted
in center comes out clean. Immediately run knife
around side of pan to loosen cake. Shake back and
forth to loosen pineapple slices from the bottom
of the pan. 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.
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Suggestions |
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Vanilla ice cream
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Originally Submitted
11/4/2013
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