Ingredients
- 1/2 cup Nuts chopped
- 1/2 cup Butter
- 1 cup packed brown sugar
- 20 oz can pineapple slices
- 5 maraschine cherries drained and halved
- 1 box yellow cake mix
- Water
- 3 Eggs
- 1/3 cup Vegetable Oil
- 1 cup Frozen Cool Whip
Instructions
- Preheat oven to 350°. Chop nuts, set aside.
- Melt butter in 12” oven-proof skillet. Remove from heat, stir in brown sugar and stir until well blended.
- Drain pineapple reserving juice, set aside.
- Arrange pineapple slices over sugar mixture. Place a cherry half in center of each slice. Sprinkle with nuts.
- Add enough water to pineapple juice to make 1 1/3 cups liquid.
- In bowl combine cake mix, liquid, eggs and oil; whisk until well blended and smooth.
- Pour over pineapple in skillet. Bake 35-40 minutes.
- Remove from oven Cool 5 minutes, loosen edges of cake and invert onto large serving plate. Cool slightly. Top with cool whip and serve.
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