Simple, timeless, classic, yummy.

1/4 cup butter or margarine, melted

3/4 cup packed brown sugar

1 yellow cake mix

1 20 oz. can sliced pineapple (drained and juice reserved)

⅓ cup vegetable oil

3 eggs

Maraschino cherries (without stems)

Add enough water to the reserved pineapple juice to measure 1 cup. Mix yellow cake  mix per instructions on the box except omit the water and use the pineapple/water mixture.

In a round 9″ pan, (Mom Hitch always used an iron skillet) pour melted butter, then sprinkle brown sugar evenly over the butter. Arrange pineapple slices over the brown sugar and place cherries in the center. Pour cake batter over the pineapple and cherries.

Heat oven to 325º F. Bake 35 to 40 minutes or until toothpick inserted in the center comes out clean. Immediately run knife around outside of pan to loosen the cake. Place serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Remove pan. Cool 30 minutes.

Desserts, 2001