- 1/2 cup butter (or margarine)
- 1 cup brown sugar (packed)
- 20 ounces pineapple slices
- maraschino cherries
- 1 package pineapple (Duncan Hines® Moist Deluxe®, Supreme Cake Mix)
- whipped cream
- Preheat oven to 350°F. Pour melted butter in 13x9-inch pan and sprinkle with brown sugar.
- Arrange pineapple slices and cherries on top of brown sugar.
- Combine cake mix with water, oil and eggs in large bowl.
- Beat with an electric mixer at medium speed for 2 minutes. Pour over pineapple and cherries in pan.
- Bake 40 minutes or until toothpick inserted in center comes out clean.
- Cool cake on wire rack for 5 minutes. Run knife around sides of pan to loosen cake. Invert cake onto serving platter. Drizzle any remaining pan juices over cake. Serve warm or cool.
- For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.
- Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.
- To make the shape of bunny ears, press a glass into the rolled out cookie dough and make intersecting circles.
- Keep brown sugar soft by adding a couple of marshmallows to the bag.
- To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.
- Use an egg slicer to quickly slice strawberries. Freshly sliced strawberries are the perfect topping to Angel Food cake!
- Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.
- Variety is the spice of life, so try different toppings on your cakes. We used spice cake with dulce de leche, fig preserves, powdered sugar, marmalade and ginger preserve, apricot jelly and honey.
- Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.
- Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.