I made this for the first time this week for a co-worker's birthday. It's a family favorite and since our version is not written down anywhere I wanted to do that here. It's really moist and easy to make.
Ingredients:
1 Duncan Hines pineapple cake mix
1 stick butter
1 cup brown sugar, packed
1 can pineapples
About 30 maraschino cherries
1) Melt the stick of butter in a 9 x 13 pan.
2) Sprinkle in the brown sugar.
3) Lay the pineapple and cherries in the bottom of the pan in whatever pattern you like or that fits the pan. My mom makes all the rows look like my middle one by cutting the pineapple in half. She does this because it is easier to cut and serve.
4) Make the cake mix as directed and gently pour on top of the fruit.
5) Bake as directed on the package. Mine took a little longer than the 26-29 minutes.
6) Cool for 10-15 minutes. When you take it out of the oven, the juices in the bottom of the pan will be boiling. I used a Pyrex pan so I could see this and it threw me, but this is normal.
7) Place the serving tray over the baking pan and quickly flip it upside-down. If you have a serving tray with a small lip around the sides, that can be good for catching juices if there are any. Mine had only a few drops.
8) Enjoy!
