| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Hawaiian | Cake | 246 | Servings |
INGREDIENTS
| 1 | Box yellow cake mix | |
| 1 | Box lemon instant pudding | |
| 4 | Eggs | |
| 1 | c | Water |
| 1/2 | c | Crisco cooking oil |
| 1 | Stick butter or margarine | |
| 1/3 | c | Brown sugar |
| 1 | cn | (large) crushed pineapple |
| 12 | Maraschino cherries; halved |
INSTRUCTIONS
Heat oven to 350 degrees. Melt butter in 9 X 13 pan and add brown sugar. Mix well. Drain pineapple well and spread evenly on butter/sugar mixture. Combine cake mix, pudding, eggs, water and oil; mix at medium speed for 2-3 minutes. Using a wire whip, beat for at least 25-30 strokes before pouring batter into 9 X 13 pan. Bake for 35-40 minutes at 350 degrees. Cool cake for 5 minutes before turning it over. Cut into 24 squares and garnish each square with half of a maraschino cherry. From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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