| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cakes | 16 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or Margarine |
| 1 | c | Firmly Packed Brown Sugar |
| 1 | cn | Pineapple Slices; Well Drained |
| Maraschino Cherries; Halved and Drained | ||
| Walnut Halves | ||
| 1 | pk | Pineapple Cake Mix |
| 1 | pk | Vanilla Instant Pudding Mix |
| 4 | Eggs | |
| 1 | c | Water |
| 1/2 | c | Oil |
INSTRUCTIONS
1. Preheat oven to 350F. 2. For topping, melt butter on low heat in 12-inch cast-iron skillet or skillet with ovenproof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, maraschino cherries and walnut halves in skillet. Set aside. 3. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350F for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate. Cut into wedges. NOTES : Cake can also be made in 13 x 9 x 2-inch pan. Bake at 350F for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cake is also delicious using yellow cake mix. Recipe by: Duncan Hines Treasury Of Baking Posted to Bakery-Shoppe Digest by "Bgfamily" Donna Tester <tester@shentel.net> on Apr 10, 1998
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