(by Shirley McNevich)
3 - 8oz. cans Dole pineapple slices
1 cup Domino's dark brown sugar (packed)
1/3 cup butter (melted)
10 maraschino cherries (drained on paper towels and halved)
1/2 cup chopped nuts
1 box Duncan Hines yellow cake mix
1 envelope Dream Whip (dry)
4 eggs
1 cup water
Drain the pineapple slices but reserve 2 TBSP of the juice--discard remaining juice. In a bowl add brown sugar and melted butter--stir until mixed. Press the brown sugar mixture into the bottom of a greased 9 x 13 cake pan. Arrange the pineapple slices in a single layer on top of the brown sugar--cut slices where necessary. Place a cherry half in the hole of each pineapple slice (cut side of cherries up). Sprinkle the 2 TBSP pineapple juice over the pineapple slices. Sprinkle the chopped nuts over the pineapple slices. In a mixer add cake mix, eggs, dream whip powder, and water--beat on low until mixed, then beat on medium speed for 4 minutes. Pour batter over the top of the pineapple slices. Bake at 350 degrees for 50-55 minutes. Cool for 10 minutes, then invert on to a cake plate.
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