Hubby brought home fresh pineapple from a vendor the other day and I finally got around to making something with it. Well, it made this...
My husband raved about this dish so I had to have a little taste myself and og my goodness the gooey topping tastes like the filling in a pecan pie. The metal pan seems to have made it, well that and the almond extract. I know that tradionally this cake is made with cherries as well, didn't have any, but let me tell you I didn't miss them at all. It didn't need a stitch more.
1 pineapple, peeled, cored and sliced
1 stick butter, melted
1 1/8 cups brown sugar
1 box pillsbury white cake mix
1 tbs. vanilla extract
1 tbs. almond extract
any pineapple juice you can salvage
13x9'' metal cake pan
Preheat oven to 350 degrees, spread brown sugar into metal (very important tool in this recipe) 13x9 dish. Melt entire stick of butter either on the stove, in oven or in the microwave and pour over brown sugar. Place pineapple rings on top of brown sugar mixture however you would like.
Prepare cake mix per package directions adding extracts and pineapple juice, if any. Mix only long enough to combine don't over do it. Pour over Pineapples.
Bake about 45 minutes give or take a few.
It is so good, a cold glass of milk... mmmm!