Submitted by Neoma Foreman, Walker, Mo.
Ingredients:
1/4 C oleo
1 C packed brown sugar
1 can (20 ounces) sliced pineapple in juice, drained and juice reserved
1 can crushed pineapple, drained
Maraschino cherries, drained
Pecan halves
1 package yellow cake mix
Directions:
Preheat oven to 350 degrees. Melt butter in 13-by-9 pan in oven. Sprinkle brown sugar evenly over butter and add a bit of cornstarch; add enough pineapple juice to measure 1 1/4 C; stir. Arrange pineapple slices and put a cherry inside each pineapple slice, put pecan halves on upside-down to decorate. Make cake batter as directed, except use pineapple juice instead of water. Pour batter over pineapple and cherries. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heat-proof serving plate; leave pan over cake for 1 minute. Serve warm or cool. Store loosely covered.
