1HEAT oven to 350°F. Place butter in 13 x 9-inch baking pan. Heat in oven until melted. Sprinkle with brown sugar
2DRAIN pineapple, reserving juice. Add water to juice to make 2 cups. Set mixture aside. Cut pineapple slices in half. Arrange slices on top of brown sugar, in 3 rows of 6, placing a half cherry in front of each slice. Combine reserved juice mixture, pancake mix, sugar, vanilla and oil in medium bowl. Mix until smooth. Pour over fruit in pan
3BAKE 33 to 37 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert cake onto serving plate. Serve warm with whipped cream, if desired.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...