Ingredients
1 cup butter 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 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Or Duncan Hines pineapple supreme
Directions
Heat oven to 350°F melt butter and brown sugar in sauce pan on medium low heat until melted . This will smell amazing. Pour butter and brown sugar mixture into pan , than Arrange pineapple slices on brown sugar mixture . Place cherry in center of each pineapple slice make it look pretty 🍍 Dip leftover pineapple in some of that butter mixture and taste it mmm I always do.
FOR THE CAKE
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, by substituting pineapple juice mixture for the water ,this takes it to a whole other level !Spray your pan with baking spray and dust with flour. Don’t skip this step ! If you do the cake will stick to the pan and we don’t want that. Pour batter over pineapple and cherries.
You can also make these into cupcakes 🧁
Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Place heatproof serving plate upside down onto pan; turn plate and pan over. This part gives me anxiety 😟Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; say a prayer and remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Enjoy 🍍🍒🍍🍒
Will make 24 cupcakes
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