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1 pkg. Duncan Hines Pineapple
Supreme deluxe cake mix
1 stick oleo
1 c. brown sugar
1 can (1 lb. 14 oz.) pineapple
maraschino cherry halves
whipped cream

Melt oleo in a 13 x 9 x 2-inch pan. Sprinkle brown
sugar evenly in pan. Drain pineapple; save the syrup. Arrange
pineapple and maraschino cherry halves on the sugar mixture.
Add water to pineapple syrup to make 1 1/3 cups liquid;
add this and 2 eggs to the cake mix; mix as directed on the
label. Pour batter over fruit. Bake at 350 degrees for about 50
minutes, until cake pulls away from side of pan. Let stand 5
minutes for topping to begin to set. Then turn upside down
onto a large platter or a cookie sheet. Serve warm with
whipped cream.

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