This was favorite of mine growing up in the West Indies. My sister used to make it for the holidays.
I decided to give it a shot and it turned out beautiful.
Here’s what you’ll need.
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice,drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker® SuperMoist® yellow cake mix
Vegetable oil and eggs called for on cake mix box
Pre-heat oven to 350°F (325°F for dark or non-stick pan).
In 13×9″ inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter.
Arrange pineapple slices on brown sugar, and cover the bottom of the baking pan.
Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 1/4 cups.
Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 40 to 45 minutes (42 to 48 minutes for dark or non-stick pan) or until toothpick inserted in center comes out clean.
After taking cake out of baking pan immediately run knife around side of pan to loosen cake. Place heat proof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake for 5 minutes so brown sugar topping can drizzle over cake; remove pan.
Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
