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Ingredients:
1 10 oz. jar maraschino cherries - drained
1/4 cup butter
1/2 cup
packed brown sugar
1/2 cup flaked coconut
1 (8 oz. ) can pineapple slices
1 (8oz.) can crushed pineapple with juice
1
(18.5 oz.) package yellow cake mix
Instructions:
Melt butter and coat bottoms of 2 9 inch round pans.
Drain and reserve
juice from both cans of pineapple.
Sprinkle bottom of each pan with 1/4 cup brown sugar.
Sprinkle coconut in one pan
- layer pineapple rings in single layer on coconut - place a cherry in center of each ring.
In other pan, spread the drained
crushed pineapple.
Mix cake as directed on package but substitute pineapple juice in place of water.
Divide batter between
both pans.
Remember which pan has the pineapple rings in it.
Bake at 350 degrees for 40 - 50 minutes - test with toothpick.
Turn
the layer with crushed pineapple onto the serving dish, then gently turn the other layer on top.
Makes 1 two layer cake.
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Copyright © 2001
Complete Control & Consulting Inc.