1.Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside.
2.Pour butter into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with brown sugar and cranberries. Top with pineapple.
3.In a mixing bowl, combine dry cake mix, eggs, oil and reserved pineapple juice. Beat on medium speed for 2 minutes. Pour into prepared pan. Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance).
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 12|
|Calories from Fat: 317 (51%)|
|Amt Per Serving||% DV|
|Total Fat 35.2g||47 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 530.2mg||163 %|
|Sodium 490.6mg||17 %|
|Potassium 286.9mg||8 %|
|Total Carbohydrate 59.8g||18 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 58.3g|
|Protein 17.9g||26 %|
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Calories per serving: 619
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