Directions: |
Directions:Set your oven to 350º
Put 1½ sticks of butter in the pan you are going to use. I used a round 12" oven proof skillet for mine, but, I have also used a 9X13 pan, cast iron skillet...perfect.
Put your pan with the butter in the oven that is heating up to melt the butter. Meanwhile, prepare the cake mix, I put the juice from the can of pineapple in a measuring cup and instead of using water for the cake I add the amount of water I need to the pineapple juice and use that.
When your cake mix is prepared, take the pan out of the oven. I don't measure the brown sugar (I use a lot), slowly stir brown sugar into the butter until you have it like a paste that has absorbed all of the butter that you can easily spread in the bottom of the pan evenly. Put the pineapple slices in a nice circle and in the middle and use all of the slices. Put a maraschino cherry in the hole of each pineapple slice. Sprinkle the whole pecan halves on top of all of this, make sure you cover all the exposed brown sugar and on top of the pineapple and cherries.
Pour the cake batter on top of all of this, spread evenly. Bake in oven for 50 minutes, touch the center to make sure it is firm....It probably won't be. Bake another 10 minutes and feel again. Continue doing this until the cake is firm, if it isn't cooked enough, the uncooked cake batter will come oozing to the top when you put the cake unto a big dish, cookie sheet, or even a cutting board. The most difficult part is turning the cake that is still in the hot pan, with dish on top of it and flipping so that the cake will come out of the pan. After years of making this I can finally master it. When you take the cake out of the oven, let it sit for about five minutes. With pot holders, put the large dish on top of the cake pan making sure to center it. Flip it over, not easy, and set pan and dish onto a flat surface. Let sit a couple of minutes and gently remove the pan..if some of the pineapple sticks to the pan simply use something to remove it and put it where it belongs on the cake. If you want your cake to look perfect, don't worry about any brown sugar mixture still in the pan. I can't do this, I love the brown sugar and pecan mixture the most. I use a spoon and try to get it all onto the cake. The picture I'm showing is before I salvaged all of the butter, brown sugar and pecans I could. |
Personal
Notes: |
Personal
Notes: When I was in 7th grade and my mother made one of these, I brought two of my girlfriends home with me after school, I made them eat the cake and the pineapple and I ate all of the pecans and butter, brown sugar. They never complained because at least I did share with them.
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