1 yellow or pineapple cake mix, prepared as directed, omitting water
1 c. pineapple juice*, from drained pineapple rings, used instead of water in mix
1/4 c. butter
1/2 c. brown sugar
pineapple rings, whole and halved to fit pan
maraschino cherries
Preheat oven to 350. Spray oven safe skillet or 9x9 pan. Melt butter and combine with brown sugar. Place in bottom of pan/skillet. Place pineapple rings on top of brown sugar. Place cherries in the holes of pineapple. Pour batter on top. Remove silicone handle from skillet, if using. Place skillet or pan in oven and bake for 50 minutes to 1 hour, until toothpick comes out clean. Cool 10 minutes before inverting onto serving platter.
*If not enough juice, add enough water to make 1 c.
1st pic: brown sugar in bottom of pan with pineapples and cherries, 2nd pic: batter on top of pineapple, 3rd pic: baked and inverted, ready to eat.
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