Submitted by Gary Crow
• 1 box of white cake mix
• 1 jar Maraschino cherries, reserve the juice
• 1 can of sliced pineapple in heavy syrup, reserve liquid
• 3 eggs
• 1 cup of mixed cherry juice and pineapple syrup
• 1/2 C oil
• 2/3 C brown sugar
• 3/4 stick butter
Melt the butter in a large cast iron skillet (mine is 11”). Stir in brown sugar, arrange pineapple slices and cherries on top of butter-brown sugar mix.
Mix cake mix with wet ingredients and pour over pineapples and cherries. Bake 1 hour at 350 degrees and flip over onto cake plate as soon as removed from the oven. It carmelizes best using heavy syrup pineapple.
