Ingredients :
- 1/4 cup unsalted butter
- 1 cup packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained, juice reserved
- 1 jar (6 oz) maraschino cherries without stems, drained
- 1 box Betty Crocker Super Moist yellow cake mix
- Vegetable oil and eggs as called for on cake mix box
Directions :
- Preheat oven to 350. In 13×9 inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Gently press pineapple slices on brown sugar.
- Gently press a cherry in center of each pineapple slice, and arrange remaining cherries around slices.
- 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 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. Allow to cool & Enjoy!
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