Web we make ours in a 9 x 13 pan so that there is a higher caramelized pineapple and cherry topping to cake ratio. Drain crushed pineapple and reserve juice. Instead of melted butter, use 6 tablespoons of softened butter.
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Preheat the oven to 350°f.
Spread onto the bottom of a 9x13 inch pan.
(not the whole stick, though you do need more for the topping.) creaming butter and sugar guarantees a buttery soft crumb.Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. It’s how i prepare my vanilla cupcakes,.Web baking powder & baking soda:
For one round pan, reduce the sugar and butter by half.Add enough water to remaining juice to make 1 1/3 cup of liquid.
