| 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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