1 can (10 slices) pineapple, drained and juice removed
1 small jar Maraschino cherries
Dark brown sugar (about 3/4 cup)
1 stick butter, sliced
1 box yellow cake mix (I prefer Pillsbury’s brand)
3 eggs, beaten
Vegetable oil (as directed on cake recipe)

Preheat oven to 350.

In a large muffin pan, divide butter and place each tab in bottom of each cup.

Distribute brown sugar over butter in each muffin cup. Place in oven while preheating. Once butter melts, remove from oven.

Place a pineapple ring in each cup. Place a cherry in each hole in pineapple ring. Move pineapple and cherry around in each cup to distribute sugar and butter. Set aide.

In a mixing bowl, combine cake mix, eggs and oil. Pour reserved pineapple liquid into a measuring cup. Add water to make one cup liquid. Add to mixing bowl and beat on medium-low speed.

Pour cake mixture into each muffin tin, about 3/4 full. Pour any excess batter into two extra muffin tins, another pan for baking, or discard.

Bake in oven according to instructions on cake mix. Remove from heat and invert onto foil-lined cookie sheet. I usually tap the inverted tin with a wooden spoon to help loosen them after 5 minutes to make them slip out easier.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet