1 cup margarine
2 1/2 cups brown sugar
2 15-to-16-ounce cans pineapple slices, drained, but reserve juice for cake batter
10 maraschino cherries, approximately
2 boxes regular yellow cake mix
Into the bottom of a 13-by-21-inch baking pan, place parchment paper. Melt brown sugar in margarine. Pour into bottom of pan on top of parchment paper. Pat until the sugar mixture fills the bottom of the pan.
Carefully place slices of pineapple side by side to cover bottom of pan. Drain number of cherries needed and cut in half. Place one half with rounded side down in the center of each pineapple slice.
Prepare the cake mixes according to package directions, using the reserved pineapple juice for the liquid and adding enough water to equal the amount of liquid directed. Beat according to directions and pour over the top of the fruit.
Bake in 350-degree oven for 1 hour and 30 minutes.
To serve: Each pineapple slice is a serving. Flip the cake onto a large tray or serving dish so that the pineapple faces up.
Yield: 20 portions
Source: Firefighter Leslie Gant, Toledo fire department's Station 9
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.