• 8servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 yellow cake mix*

  2. 1 instant vanilla pudding mix

  3. 4 large eggs

  4. 1 1/2 C. (pineapple juice from can and enough water to make)

  5. 1C. butter divided (1/2 melted half thin slices)

  6. 1 small bottle of maraschino cherries

  7. 1 reg. sized can of sliced pineapple (I use Dole)

  8. 1 C. coarsly chopped walnuts

  9. 3/4 C. packed brown sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Prepare a 10" skillet for baking with butter flavored cooking spray. Drain canned pineapple, reserving juice. Arrange pineapple slices in the bottom of the skillet and halve the remaining slices to go up the sides with the round side at the bottom. Place cherries in the center of each slice, even the 1/2 slices going up the sides. Sprinkle chopped walnuts all over the pan, and dot with the other 1/2 C slices of butter. Combine cake mix, pudding mix, water & pineapple juice and eggs just until moistened,then add the melted butter. Beat until well combined. Pour into skillet. Bake until done; knife or wooden pick inserted in center comes out clean. Time varies with ovens; but likely about 35-45 min. I've found some take as much as an hour...but not always--so watch. Cool in pan on a cooling rack for 10 minutes. Invert on serving platter, and return to racks to continue cooling. Yield: serves 8 Notes: * For best results use a cake mix that calls for 3 eggs, 1 C water and 1/3 C oil.

  3. Store any leftovers (Hah! There NEVER ARE ANY!...wrapped in the refrigerator to stay moist.)


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