I loved my Aunt Darlene. She was a strong-willed woman. No beating around the bush, a devout Christian woman, sweet, loving and intelligent with a fabulous sense of humor. In addition, she was a great cook and this is one of my favorite recipes. Being a good southern cook, this is made in a cast iron skillet and is easy cleanup.
My cousin Debra had to give this recipe to me twice (I lost the first one) but the second one she sent has a permanent home in my most prized recipes book.
prep time10 Min
cook time50 Min
1 1/2 c
pineapple, reserve the juice to use in the cake mix
marashino cherries (small jar)
nuts (pecans or walnuts...i prefer pecans, rough chop
yellow cake mix
1 1/3 c
water (use the drained pineapple juice then add water to equal 1 1/3 cup)
How To Make
Melt the butter in a cast iron skillet and sprinkle with the brown sugar, add the pineapple and a maraschino cherry in the pineapple hole. Cover with chopped pecans or walnuts (I use pecans).
Now mix the yellow cake mix according to directions. 1 pkg. Yellow cake mix, 3 eggs, 1 1/3 cup water (this is your drained pineapple juice + water) and 1/3 cup oil. Beat for 2 minutes. Pour over the top of the pineapple/nut mix and bake for 1 hour at 350 or until set.
Once done, let sit until semi-cool (about 10 minutes). Use a butter knife and go around the edge of the skillet. Invert on a serving dish.
Eat and think about all the wonderful aunties you have had in your life.
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