Ingredients
1 1/2 c. firmly packed brown sugar
1/2 c. butter
1 1/2 can pineapple slices
2 tbsp. Karo syrup
maraschino cherries
1/4 c. pineapple juice
2 c. all-purpose flour
1/2 c. cake flour
2 tbsp. cake flour
1 tsp. baking powder
1 tsp. salt
2 c. sugar
1 box vanilla instant pudding mix
1 1/2 c. butter
5 eggs
1 c. sour cream
1/2 c. buttermilk
1 tsp. vanilla
Preparation
Step 1To make topping: Melt butter in pan and add brown sugar, add pineapple juice, and Karo. Stir constantly while bubbles form and continue to heat for about 5 minutes. Pour into greased cake pan and arrange pineapple slices and cherries. Add crushed pineapples in between spaces.Step 2To make cake: Combine all dry ingredients and stir with wooden spoon. Melt butter and pour into flour mix. Beat eggs and add to mix, then add sour cream, buttermilk, and vanilla. Mix for 3 minutes. Pour over pineapple slices and bake for 1 hour at 375 degrees (or until knife comes out clean from the center).
