Ingredients
Method
To prepare the pan
- Preheat your oven to 350 degrees.
- Take the butter and melt it, and divide it into two evenly.
- Add to the bottom of each pan.
- Divide the sugar, and sprinkle across the two pans evenly.
- Place pineapple rings on top of the butter mixture. (You may have to cut some rings to get placement all over the pan) See notes for how I placed mine.
- Add cherries to the middle of the pineapple rings.
- and cherries in the center of each
For cake batter
- In a separate bowl mix cake mix with oil, juice, and eggs, until smooth. Do not overmix.
- Then divide the batter between the two pans and spread evenly.
- Bake for 35 minutes, or until the cake is springy to touch and a toothpick inserted comes out clean.
- Cool cake in pans for about 15 minutes.
- When cool remove from pans and continue to cool on rack till at room temperature.
To decorate
- Decide which cake is your base cake.
- Place that on a plate or cake stand.
- Take whipped cream and cover the top of that base cake evenly and as thick as you like.
- Gently take the other cake and place it on the base.
- You can leave the top plain or decorate it with more whipped creme and cherries if desired.
- You can place it in the fridge to continue to hold before serving.
Notes
Tips for laying pineapples: Since this is in a loaf pan, place circles down the center of the pan, then down the sides. Fill any remaining spaces with half circles or smaller pieces of pineapples.