INGREDIENTS
1 pkg. yellow cake mix
1 sm. pkg. vanilla instant pudding
1/2 c. Wesson oil
1 c. pineapple juice, add water if needed
4 beaten eggs
1 l g. can sliced pineapple, drained
1 1/4 c. brown sugar
1/2 lb. butter
9 maraschino cherries
Preheat oven to 350 degrees. Grease sides of 9"x13" pan. Melt 1/4 pound butter, pour into pan. Sprinkle brown sugar and arrange pineapple slices in rows. Place cherries in center of each pineapple with rounded side down.
Blend all of rest of ingredients with the cake mix at medium speed until smooth. Pour over pineapple and bake 40 to 45 minutes. Let cool for 10 minutes and place serving platter or cookie sheet over baking pan and quickly invert the cake. Another option is to leave the cake upside down in the baking pan and invert each slice as it's served.
1 pkg. yellow cake mix
1 sm. pkg. vanilla instant pudding
1/2 c. Wesson oil
1 c. pineapple juice, add water if needed
4 beaten eggs
1 l g. can sliced pineapple, drained
1 1/4 c. brown sugar
1/2 lb. butter
9 maraschino cherries
Preheat oven to 350 degrees. Grease sides of 9"x13" pan. Melt 1/4 pound butter, pour into pan. Sprinkle brown sugar and arrange pineapple slices in rows. Place cherries in center of each pineapple with rounded side down.
Blend all of rest of ingredients with the cake mix at medium speed until smooth. Pour over pineapple and bake 40 to 45 minutes. Let cool for 10 minutes and place serving platter or cookie sheet over baking pan and quickly invert the cake. Another option is to leave the cake upside down in the baking pan and invert each slice as it's served.