1 cup margarine or butter
1 cup packed brown sugar
1 can pineapple or sweet
cherries (drained) (I used ½ sweet Bing cherries & ½ pie cherries for
color. The pie cherries are tart, but more red.)
1 Pillsbury yellow cake mix
(double pudding in the mix)
Heat oven to 350. Heat margarine in 9 X 13” pan in oven until
melted. Take out of oven and sprinkle
brown sugar over margarine and spread evenly in pan. Arrange pineapple slices or cherries on top
of brown sugar mixture.
Prepare cake mix according to
directions on the box. Pour carefully
and spread over the fruit in the pan.
Bake until toothpick inserted in the center comes out clean, about 45
minutes.
Immediately invert cake onto
cookie sheet. Let pan remain a few
minutes and carefully remove pan. Serve
with whipped cream. (It’s really good
warm, but can be served after it has cooled.)
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