Ingredients
-
5 tablespoons butter, melted
-
¾ cup light brown sugar, packed
-
¼ cup chopped pecans (optional)
-
1 jar (10 ounces) maraschino cherries, drained (about 30 cherries)
-
2 cans (20 ounces each) crushed pineapple, well drained
-
1 box (15.25 ounces) yellow cake mix
-
¾ cup butter, melted
Instructions
-
Prepare the Pan:
-
Preheat your oven to 350°F.
-
Pour 5 tablespoons of melted butter into a 9×13-inch baking dish, spreading it evenly across the bottom.
-
-
Add Brown Sugar and Pecans:
-
Sprinkle the brown sugar evenly over the melted butter.
-
If using, scatter the chopped pecans over the brown sugar.
-
-
Arrange Cherries and Pineapple:
-
Place the drained maraschino cherries evenly across the bottom of the pan.
-
Evenly spread the well-drained crushed pineapple over the cherries.
-
-
Add Cake Mix:
-
Sprinkle the dry yellow cake mix evenly over the pineapple layer, ensuring complete coverage.
-
-
Top with Butter:
-
Drizzle the remaining ¾ cup of melted butter over the dry cake mix, covering as much of the surface as possible.
-
-
Bake:
-
Place the baking dish in the oven and bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly.
-
-
Serve:
-
Let the cake cool slightly before serving.
-
Serve warm, optionally topped with a scoop of vanilla ice cream or whipped cream.
-