Ingredients

The following ingredients have 4 Servings
  • 1½ cups salted sweet cream butter (melted (divided ½ cup and 1 cup))
  • ½ cup light brown sugar (tightly packed )
  • ⅓ cup chopped pecans
  • 10 ounce jar maraschino cherries (drained, stems removed and halved)
  • 40 ounce (2 20-ounce) cans crushed pineapples (very well drained)
  • 15.25 ounce box yellow cake mix
  • Vanilla Ice Cream (optional garnish)

Instruction

  • Preheat the oven to 350*. Lightly spray a 9x13 baking dish with nonstick spray. Set it aside.
  • Evenly sprinkle the brown sugar in the bottom of the prepared baking dish.
  • Pour ½ cup of the melted butter over the brown sugar layer. Use a spoon to stir and spread the brown sugar mixture evenly in the bottom of the baking dish.
  • Evenly sprinkle the chopped pecans and halved cherries on top of the brown sugar layer.
  • Spread the drained crushed pineapples over the pecan and cherry layer.
  • Sprinkle the dry cake mix over the pineapple layer.
  • Pour the remaining 1 cup of melted butter over the dry cake mix. Use a spoon to smooth the melted butter layer. Bake for 30 - 35 minutes, or until the edges are golden brown and a toothpick inserted comes away clean. Allow the cake to rest for 5 minutes, and serve with vanilla ice cream.