1 can (20 oz) pineapple slices cut each slice in half – reserve 3/4 c. of the juice!
1/4 (that’s half a stick) butter, melted
2/3 cup backed light or dark brown sugar
16 -32 maraschino cherries drained an blotted dry with paper towel
For the cake part:

1 package of yellow cake mix and everything to prepare it. For me that means:

Pillsbury Moist Supreme, Classic Yellow cake mix.
3 eggs
1/3 c. vegetable oil
3/4 c. juice from pineapple can
1/4 c. water


Preheat oven to 350 degrees.
Melt the butter,. Stir in brown sugar until it’s all blended. 
Arrange pineapple slices in sugar mixture. Place 1 or 2 cherries between each slice.
Prepare the cake mix according to directions, replacing some of the water with the reserved 3/4 cup pineapple juice needed to prepare the batter. Pour batter evenly over the pineapple slices in the pan.
Bake at 350 for 35-40 minutes or until toothpick comes out clean.
Cool 10 minutes. Loosen edges and invert onto a service platter.


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