Recipe By : Carolyn Cloe
Serving Size : 1 Preparation Time :0:00
Categories : Buffet Dishes Cakes
Mine
Amount Measure Ingredient -- Preparation Method
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1 package Yellow 2-layer Cake Mix
2 large Eggs (or 3 small)
1 20-oz. can Pineapple slices -- , save liquid
3/4 stick Margarine
6 Tablespoons Brown sugar -- (+more if needed)
Jar Marachino Cherries -- (red)
Using a large cast-iron skillet, melt margarine on top of stove. Add
brown sugar, spreading evenly with a fork until it is a "slushy" mixture
about 1/4-inch deep. Place pineapple slices and cherries on top of the
brown sugar "slush."
Do not follow cake mix package instructions. Instead, use electric mixer
to, mix the cake mix, 2 eggs and all the reserved pineapple juice. Mix
well. The batter will be thick, heavy and fluffy. Spread around on top of
the pineapple mixture in the skillet. Bake in 350F oven for approximately
25 minutes, or until done.
Using heavy hot pads or mitts, remove cake from oven. Loosen cake at
edges by running a knife around the edge of the skillet. While the cake
is still hot in skillet, carefully place large plate on top of skillet
and quickly turn over to dump cake from skillet to plate. Let cool. Keep
covered after cake has cooled.
