This post may contain affiliate links or sponsored content, read our Disclosure Policy
1/4 cup butter or margarine
1 cup packed brown sugar
12 to 15 peach halves in heavy syrup (from two 15 1/2 oz cans)
12 to 15 maraschino cherries (from 6 oz jar)
1 can (8 ounces) crushed pineapple, drained, juice reserved
1 box Betty Crocker Supermoist yellow cake mix
1/3 cup vegetable oil
Preheat oven to 350 degrees F (325 for dark or nonstick pans) In 13 x 9 inch pan, melt butter in oven (I melted mine in a bowl in the microwave) and make sure bottom of pan is covered. Sprinkle brown sugar evenly over butter. Place peach halves on paper towels to absorb liguid; pat dry. ( I put mine in a colander for a few minutes and then just put a paper towel on top to absorb the excess liquid). Place maraschino cherry in center of each peach hald, place cut side down on brown sugar (cherries will be on the bottom). Spoon pineapple around the peaches.
Add enough water to reserved pineapple juice to measure 3/4 cup. In large bowl beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed for 2 minutes scraping bowl occasionally. Pour batter over peaches and pineapple, spread as evenly as possible.
Bake 45 to 53 minutes or until toothpick inserted in center of cake comes out clean and top is deep golden brown. Immediately run knife around side to loosen cake. Place heatproof serving plate over cake. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator. Great with ice cream.
Makes 15 servings.
SOURCE: Teresa Cramer-Ryan