1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved*
1 jar (6 oz) maraschino cherries without stems, drained**
1 box Betty Crocker® Gluten Free Yellow Cake Mix
Butter, water and eggs called for on cake mix box
Heat oven to 350°F (325°F for dark or nonstick pan). In 9x9 or 8x8 inch pan***, melt butter in oven. Mix brown sugar into melted butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Make cake batter as directed on box, substituting reserved pineapple juice and water mixture for the water. Pour batter over pineapple and cherries.
Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
*I used one of those half cans of diced pineapple because it's what I had, I think a 20oz can might be too much for the smaller pan.
**only used 1/2 a jar of cherries so I could make another cake later.
***The original recipe calls for it to be made in a 9x13 pan, but the cake mix doesn't cover that big of a pan unless you use two boxes.
Pretty! My chin is getting doubler just thinking about it. :))
ReplyDeleteMy sister brought GF Carrot Cake to Mother's Day yesterday and I am trying to make believe it isn't really waiting on the table out there in the kitchen.