Submitted by: Julie Turner-Crawford, Phillipsburg, Mo.


• 1/4 C butter 

• 1 C packed brown sugar

• 1 can (20 ounces)  pineapple slices in juice, drained, juice reserved

• Maraschino cherries without stems, drained

• 1 box yellow cake mix

• Vegetable oil and eggs called for on cake mix box

Directions: Heat oven to 350 degrees. Put butter in a bundt pan and melt 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 35 to 40 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; remove pan. 


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