This recipe is basically summertime in cake form. It's got juicy pineapple with a hint of cherry, and light white cake that tastes just like a day by the pool. The best part about this recipe -- it's way easy!
Here's what you need!
Ingredients (yields 5 mini cakes or one large cake)
• Canned Pineapple rings
• 1 can maraschino cherries
• 1/2 cup butter
• 1 1/2 cup brown sugar
• 1 box white cake mix
Directions
1. Grease your cake pans and preheat oven to 350. I used my mini spring form molds, but a
bundt pan or regular cake pan will work here, too. Just note there will be a difference in baking
time.
2. Prepare cake mix according to box directions. Replace some of the required liquid with
pineapple juice from your can. Yum!
3. Add pineapple ring and cherry to the center of your mold. If you are using a larger pan,
you'll line the entire bottom with pineapples and cherries.
4. Fill the rest of the mold with cake mix. Careful not to overfill, as it will rise quite a bit.
5. Bake your cake(s). Mine took about 15 minutes to bake, but again, go longer for a bigger cake.
Allow your cake to cool for about 8 - 10 minutes before taking it out of the pan.
6. In a saucepan, melt 1/2 cup of butter. Once the butter is melted, stir in the brown sugar until
everyone is evenly incorporated. Spoon the mixture onto the cake.
7. Top with another layer of pineapples and cherries. Serve warm, and enjoy!
Happy Homemaking!
Sallie
No comments