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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (137g) Recipe makes 10 servings |
||
| Calories 374 | ||
| Calories from Fat 144 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.1g | 24% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 43mg | 14% | |
| Sodium 459mg | 19% | |
| Potassium 153mg | 4% | |
| Total Carbohydrate 55.3g | 18% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 35.4g | ||
| Protein 3.9g | 7% | |
Ingredients
- 1 (18 ounce) box yellow cake mix
- 2 large eggs
- 1 (20 ounce) can pineapple slices, reserve liquid
- 1/2 cup margarine
- 6 tablespoons brown sugar
- maraschino cherry
Directions
1
Melt margarine in a LARGE cast iron skillet on top of stove. Stir in brown sugar. Place pineapple slices and cherries on top of the brown sugar mixture. Do not follow the directions on the cake mix. Instead, add the reserved pineapple juice to the mix along with 2 eggs and mix thoroughly. Spread the batter over the pineapple mixture in the skillet. Bake at 350 degrees for approixmately 25 minutes.2
Use heavy hot pads to remove the skillet from the oven when done. While the cake is still hot, loosen the edge of the skillet with a knife and turn onto a serving plate. Let cool and enjoy!
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- Course > Desserts
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Featured Reviews for This Recipe
From: Cat's Pajamas
On Feb 4, 2008
Excellent! I used no-salt butter instead of margarine (I didn't have enough margarine on hand) and when I first turned it out on the serving plate I thought the brown sugar topping was going to be a little mushy, but when it cooled down it was just perfect. Came out of the skillet very slick and was absolutely gorgeous. I added a couple of tablespoons of maraschino cherry juice to the cake mix which pinked it up a little and helped carry the cherry flavor throughout. Thanks!
From: Lavender Lynn
On Oct 10, 2007
This is a great cake and very beautiful. My family all loved it. Thanks for a good recipe. Made for PAC 2007 Fall
From: NanaD
On Jun 11, 2006
Oh, Java, this was soooo good! Followed directions exactly, except I had a couple of pineapple slices so cut them into small pieces and put in the cake batter. It came out of the skillet as slick as a whistle and looked beautiful. It was a big, big hit with our weekly card get-together. Had to give out the recipe. Thank you for posing it.
From: Ethan's Mom
On Oct 11, 2007
Great cake! So impressive yet so easy to make! I used 8" cake pans and got 2 cakes out of it. I froze one cake after it was baked. When I was ready to use it, I defrosted it at room temperature and then baked it for 20 minutes to get the juices flowing again!
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