Yields: Makes 12 servings
1 cup packed brown sugar (I use 1/2 light and 1/2 dark)
1/4 cup melted butter
Fresh Pineapple Slices or canned sliced pineapple (drained reserving juice)
Maraschino cherries without stems, drained
1 box yellow cake mix
Vegetable oil and eggs called for on the cake mix box
1. Spray a 6-quart slow cooker with cooking spray. In a small bowl, mix brown sugar and melted butter; spread evenly in bottom of the slow cooker. Arrange the pineapple
slices on the brown sugar mixture. Place cherry in center of each slice and around slices as needed.
2. Add enough water to reserved pineapple juice to make 1 cup, if using fresh pineapple use just water . Make cake batter as directed on box and use either water or pineapple juice. Pour batter over the pineapple and cherries.
3. Cook on high heat setting for 2 to 2 1/2 hours or until a toothpick inserted in the center
comes out clean. Turn off the slow cooker and uncover. Remove ceramic base from cooker to a cooling rack. Cool 15 minutes.
4. Place a heatproof serving plate upside down onto ceramic base. Carefully turn plate and ceramic base over. Remove ceramic base.
Presented by: Barbara Tenney