Ingredients

3 Tbsp. butter or margarine
1/2 C. brown sugar, firmly packed
1 can (8 1/4 oz.) sliced pineapple
6 to 10 maraschino cherries, drained
1 pkg. (9 oz.) yellow cake mix
Whipped cream

Cooking Instructions

1. Put butter and sugar in 8 inch round microproof baking dish. Cook on 50 (simmer) for 2 minutes, or until butter is melted. Stir and spread evenly in bottom of dish. 2. Drain pineapple and reserve juice. Arrange pineapple slices atop brown sugar and butter mixture. Dot with cherries. 3. Prepare packaged cake mix according to directions except reducing required liquid by one tablespoon. Substitute 1/3 cup pineapple juice for part of liquid. Pour batter carefully into baking dish. 4. Cook on 50 (simmer) for 4 minutes. Rotate dish 1/4 turn. Cook on 50 (simmer) for 3 minutes. Rotate dish 1/4 turn again. Cook on HI (max. power) for 1 to 2 minutes, or until toothpick inserted in center comes out clean. 5. Cool for 5 minutes. Invert onto serving plate. Serve warm or cold, topped with whipped cream.
 
 
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