Ok.. So I went a little overboard with the cherries...
INGREDIENTS:
1/2 cup butter or margarine, divided
1 cup packed brown sugar, divided
1 can (20 oz) crushed pineapple in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker SuperMoist Butter Cake mix
Vegetable oil and eggs called for on cake mix box
DIRECTIONS:
Heat oven to 350.
In 2 - 9" round pans, melt butter in oven while it's pre-heating.
Strain the juice from the pineapple and set both aside.
Sprinkle brown sugar evenly over butter.
Arrange crushed pineapple on brown sugar.
Add pineapple juice, if you don't have 1 Cup, add some water.
Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple.
Bake 42 to 48 minutes or until toothpick comes out clean.
Immediately run knife around side of pan to loosen cake.
Place a serving plate on top of the pan and leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
Place one cake on top of the other and add cherries (you can also add cherries to the brown sugar and top with batter).
Cool 30 minutes.
Comments
Post a Comment