I waffled back and forth between recipes for this cake and finally went "easy and delicious!!" This recipe can be found on the Betty Crocker web site - a great place to find some super cooking ideas! It is very simple and I think delicious - a moist tasty cake with fruit on top - can you beat that! I only made a single change - and it was really a personal preference - but here goes...
1/4 C Butter
1 C Packed Dark Brown Sugar
1 Can (20 Oz) Pineapple slices in juice, drained, reserve juice
1 Jar (6 oz) Maraschino cherries without stems - drained
1 Box Betty Crocker Supermoist yellow cake mix
- oil and eggs called for on box -
1 - Preheat oven - 350 degrees. In a 13 x 9 x2 pan, melt butter in oven. Here is where I made a change - I sprayed the pan first with PAM - just a precaution I wanted to take. Sprinkle brown sugar over melted butter. Arrange pineapple slices on brown sugar. Place cherries in centers and around the slices - press gently into the sugar/butter.
2 - Add enough water to reserved pineapple juice to make 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3 - Bake about 40 or so minutes - or until toothpick inserted in center comes out clean. Immediately run a knife around the edges of pan to loosen cake. I let mine sit in the pan for about 10 minutes then turned it out onto a serving platter leaving the pan on top for an additional 15 to 20 minutes... This lets the brown sugar drizzle over the cake - remove pan. Cool for about 30 minutes. Serve warm or cool. Store covered in the refrigerator.
There you go an easy and tasty dessert - enjoy!!