One of my very favorite spring-time cakes!
1/4 c butter
1 c brown sugar
1 can (20 oz) pineapple slices in juice
Maraschino cherries
1 box yellow cake mix
Eggs, oil, and water called for on cake mix
Preheat oven to 350 degrees. Melt butter in the oven in a 9 x 13 pan. Sprinkle brown sugar over butter. Arrange pineapple slices and cherries on sugar/butter mixture.
Make cake batter as directed on the box - EXCEPT - substitute pineapple juice leftover from pineapple for water called in the recipe. If there's not enough pineapple juice to entirely substitute the water, then add water to the juice as necessary to get to the amount called for on the box.
Pour batter into pan (over pineapples and cherries) and bake for 40 to 45 minutes.
When cake is finished, remove cake from oven and immediately run a knife around the edge of the pan. Then turn the cake over on a heat-safe serving platter. Leave pan over cake for 5 minutes to allow extra brown sugar mixture to cover cake. Remove pan and let cool for 30 minutes.
No comments:
Post a Comment