: IN THE OLD DAYS EVERY THING WAS DONE ON TOP OF A WOOD BUNING STOVE.

: IN A CASE LARGE IRON SKILLET MELT A STICK OF BUTTER. DO THAT VERY SLOW SO IT WILL NOT BURN. KEEPING BURNER ON LOW ADD BROWN SUGAR. ENOUGH TO COVER THE WHOLE BOTTOM OF THE PAN. I LIKE IT THICK BUT YOU USE AS MUCH AS U WANT. AS LONG AS THE BOTTOM OF PAN IS COVERED. TO THAT ADD PINEAPPLE RINGS AND IN CENTER OF PINEAPPLES AND AROUND OPEN SPACES ADD MARSHINEO CHEERIES. (SS SPELLING)
: THEN ADD CAKE MIX ON TOP OF ALL THAT. BAKE PER CAKE MIX DIRECTIONS.

: WHEN CAKE IS DOWN LET COOL DOWN TILL ITS WARM. PUT A LARGE ROUND PLATTER ON TOP OF SKILLET. NOW WITH A FAST SMOOTH MOTION TURN SKILLET AND PLATTER OVER. LET STAND TILL COOL. CAREFULLY REMOVE SKILLET. CAKE SHOULD BE ON PLATTER. IF SOME PINEAPPLES AND CHRRIES STICK TO SKILLET JUST REMOVE AND PLACE ON CAKE.

: CAKE WILL HAVE A LICE CRUSTY TOPPING. JUST LIKE GRANDMA USE TO MAKE

: HOPE U ENJOY

Yum Yum one of my favorite cakes in the whole world thanks for the recipe