Original recipe yields 8 servings
Based on a 2,000 calorie diet
I used this recipe years ago. I use 6 tbsp butter for a richer flavor. Around the pineapple rings I place crushed pineapple that is well drained. A small 8 oz can will do it. I made a 9 x 13 ca...
25-30 minutes isn't nearly long enough to make this cake. I took it out of the oven at the stated time and it was jiggling like jello. Having faith in this recipe, I proceeded to take it out of ...
I only had a 9x11 pan and no cherries but this came out perfect! I just used twice the butter and brown sugar to cover the pan!
Just how my Mom always made it as a kid. Simple no fuss and tastes great. I do bake according to cake mix directions, so a little longer than the recipe states. Good.
Would be five stars, but the cook time is off. It needs at least ten more minutes. I used a nine inch cake pan as well, but the taste is great and it looks beautiful.
I have made this several times now. You might give it more stars if you follow my advice. First, use fresh pineapple don't use canned pineapple, the difference is huge,the canned tastes " tin-ey...
While it did take longer to bake than the recipe indicated, this was very easy and tasy!!!