1/4 c Butter
1 c Brown sugar; packed
1 cn (20 oz) pineapple slices in
-juice; drained, juice
-reserved
1 Jar; (6 oz) maraschino
-cherries without stems,
-drained
1 Box yellow cake mix
Vegetable oil and eggs
-called for on cake mix box
Prep time: 15 min Total time: 1 hr 50 min
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.
