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Ingredients
- 1/4 cup (50 mL) butter
- 1 cup (250 mL) packed golden brown sugar
- 1 can (19 oz/540 mL) sliced pineapple
- 10 maraschino cherries
- Milk or water
- 1 pkg (2 layer) white cake mix
- 1/3 cup (75 mL) oil
- 3 eggs
- 1 tsp (5 mL) vanilla
Details
Servings 10
Preparation
Step 1
Place butter in a 9x13 inch (23x33 cm) baking pan. Place baking pan in oven and heat at 350°F (180°C) until butter is melted, about 5 minutes. Remove baking pan from oven and tilt pan to coat bottom with butter. Sprinkle brown sugar evenly over melted butter. Drain pineapple, reserving juice. Arrange pineapple slices in a single layer in brown sugar mixture in pan. Place a cherry in centre of each pineapple slice. Add enough milk or water to reserved pineapple juice to measure 1 1/4 cups (300 mL).
Using low speed of an electric mixer, beat together pineapple juice mixture, cake mix, oil, eggs and vanilla until blended. Using medium speed, beat for 2 minutes. Pour batter over pineapple and cherries in baking pan. Bake at 350°F (180°C) for 45 - 50 minutes or until cake tests done. Immediately run a knife around sides of cake to loosen. Place a serving platter upside down over top of baking pan. Invert cake onto serving platter. Allow baking pan to sit for 1 minute over cake; remove baking pan. Cool for at least 30 minutes. Serve cake warm or at room temperature.
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