Description
A nostalgic dessert featuring a sweet, buttery caramel base topped with pineapple rings and maraschino cherries.
Ingredients
- 1 box yellow cake mix
- 1 can crushed pineapple (20 oz), drained
- 1 can pineapple rings (20 oz)
- Eggs, according to box instructions
- Oil, according to box instructions
- Pineapple juice, to replace water amount on the box
- Maraschino cherries
- 1 cup brown sugar
- ½ cup butter
Instructions
- Preheat the oven to 350°F.
- Drain the crushed pineapple and set aside the juice for later use.
- In a skillet, melt the butter sliced into pieces. Remove from heat and mix in the brown sugar until well blended.
- Spread the brown sugar mixture up the sides of the skillet, creating a base for the pineapples.
- Line the skillet with pineapple rings, ensuring coverage of the bottom. Place a maraschino cherry in the center of each ring.
- In a mixing bowl, combine the cake mix, adding the ingredients according to the box instructions but replacing water with pineapple juice.
- Gently fold in the crushed pineapple until everything is well mixed.
- Carefully pour the cake batter into the skillet, avoiding any disturbance to the arranged pineapples. Smooth the top with a spatula.
- Bake until a toothpick inserted in the center comes out clean, about 75 minutes.
- Allow the cake to cool for 5-10 minutes before carefully flipping it onto a serving plate.
Notes
For added flavor, consider using dark brown sugar instead of light brown sugar. Serve the cake at room temperature with whipped cream or vanilla ice cream.