1 Box yellow cake mix
1 Box lemon instant pudding
4 Eggs
1 c Water
1/2 c Crisco cooking oil
1 Stick butter or margarine
1/3 c Brown sugar
1 cn (large) crushed pineapple
12 Maraschino cherries; halved
Heat oven to 350 degrees. Melt butter in 9 X 13 pan and add brown sugar.
Mix well. Drain pineapple well and spread evenly on butter/sugar mixture.
Combine cake mix, pudding, eggs, water and oil; mix at medium speed for
2-3 minutes. Using a wire whip, beat for at least 25-30 strokes before
pouring batter into 9 X 13 pan.
Bake for 35-40 minutes at 350 degrees. Cool cake for 5 minutes before
turning it over. Cut into 24 squares and garnish each square with half of
a maraschino cherry.
From a book of my mother’s (Judy Hosey) titled Senator Richard Matsuura’s
Favorite Recipes, mostly Japanese and Hawaiian. Downloaded from Glen’s MM
Recipe Archive,
Yields
246 Servings