| 1 20-oz. can of crushed pineapple, drained |
| 1/2 cup brown sugar |
| 1/2 cup pecans |
| 2 tablespoons butter |
| maraschino cherries |
| 1 yellow cake mix, plus eggs, water, oil per package directions |
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| Preheat 12-inch DEEP Dutch oven |
| Melt butter in bundt pan. |
| Add brown sugar, pineapple, nuts, and cherries. |
| Mix up yellow cake per directions. Pour on top of glaze. |
| Bake about 25 minutes at 350 degrees. |
| Should be golden brown. Test for doneness by inserting a
sharp knife. Knife should come out clean. |
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| Remove bundt pan from Dutch oven. |
| Using a pizza pan or foil-covered cardboard, invert cake on
pan so glaze is on top. |
| Let cool several minutes before removing bundt pan. |
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| Enjoy! |
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