- 1 cube butter, more, not less
- 1 cup brown sugar
- 1 can pineapple
- ½ cup nuts, chopped
- 1 box cake mix, any flavor but chocolate
Drain pineapple and save juice. In frying pan, preferably an iron skillet, melt butter. Stir in brown sugar. Lower heat, cook and stir until smooth. While still hot, place pineapple slices in a circle in pan. Be sure to have 1 slice in the center. Place cherry halves around pan. Sprinkle chopped nuts over all and remove from heat. Allow to set. Mix cake according to package directions, using 1/2 water and 1/2 pineapple juice for liquid. (If recipe calls for 1 2/3 cups liquid total, then add 1/3 and 1/2 cup of pineapple juice and 1/3 and 1/2 cup of water.) Pour batter into skillet. Bake at 350° for 45 minutes.
Notes: I use Banana Nut Cake Mix – French Vanilla Moist Deluxe also good. Flip cake out onto dish before cooled, let sit a couple minutes, gently edge around pan with a knife, then flip onto dish.