Sharon Jackson shared this recipe as an alternative to Pineapple Upside Down Cake.
Don't forget to order your copy of Mom's Pantry's By Heart Cookbook!
Prep Time: 20 minutes Cook Time: 30 minutes
Yield: serves: 10-12
1/2 cup butter 1 cup self rising flour (OR add 2 tsp baking powder, 1/2 tsp baking soda, 1/4 salt to 1 c AP flour) 1 cup white sugar 1 cup milk 1 (15 ounce) can pineapple chunks (crushed works also), drained 1/2 cup brown sugar 1 (16 ounce) jar maraschino cherries, drained
Preheat oven to 400º
In a 9x13 baking dish (or cast iron skillet) melt butter in oven Stir flour, white sugar and milk together, smooth
Pour in baking dish over melted butter, do not stir
In bowl toss pineapple and brown sugar and cherries, spread pineapple mixture over the batter
Bake @ 400 deg for 30 minutes or until golden brown