4 tb Butter
1 c Brown sugar
1 (18.5-oz) yellow cake mix
1 cn (20-oz) crushed pineapple;
-drained -or-
4 Pineapple slices; drained
6 Maraschino cherries; halved
Melt butter in 10-inch black iron skillet over low heat. Stir in brown
sugar. Stir pineapple into butter-sugar mixture and decorate with cherries.
(Place whole pineapple slices in butter-sugar mixture and intersperse with
cherry halves.) Pour over mixture the cake mixed according to directions.
Include pineapple juice drained from fruit as part of the ‘water’ added to
the cake mix. Bake at 375 for 45 minutes or until golden brown. Let stand 5
minutes; turn upside down.
MRS DENNIS STORY (EDWYNNE)
MARVELL, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings