1½cupssalted sweet cream buttermelted (divided ½ cup and 1 cup)
½cuplight brown sugartightly packed
10ouncejar maraschino cherriesdrained, stems removed and halved
40ounce(2 20-ounce) cans crushed pineapplesvery well drained
15.25ouncebox yellow cake mix
Vanilla Ice Creamoptional garnish
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.
To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat: To reheat, place individual servings in the microwave in 20-30 second intervals until warm.
Do not make the cake! You are going to use the dry cake mix straight out of the box.
It is very important to completely drain the crushed pineapple. If possible, use a fine mesh strainer.
You can substitute walnuts for the pecans, but pecans are perfect with the pineapple.
You can use a metal baking dish for the cake, but it can sometimes transfer an odd metallic tinge due to the acid in the pineapple. A glass baking dish will not cause the same type of reaction.