Melt the butter and blend with the brown sugar, smooth into the bottom of a 9x13" baking dish, lightly sprayed with PAM. Arrange pineapple rings onto bottom of pan. Place a cherry in the center of the ring. Sprinkle with the pecans. Smooth the crushed pineapple over all. Make cake according to box. Spread batter over pineapple mixture. Bake at 350 for 40-60 minutes. Oven temperatures vary. Use pick test. When done immediately invert onto plate. Serve with whipped cream. i add a little cinnamon to my whipped cream if the mood hits me. If it looks like its browning too much, lower temp to 325. Using dark or glass pans can vary baking times as well. Recipe by: Lisa Lepsy Original Posted to MC-Recipe Digest V1 #730 by Babygoil@aol.com on Aug 9, 1997
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|Serving Size: 1 Serving (2321g)|
|Recipe Makes: 1|
|Calories from Fat: 1998 (33%)|
|Amt Per Serving||% DV|
|Total Fat 222g||296 %|
|Saturated Fat 90.3g||452 %|
|Monounsaturated Fat 78.8g|
|Polyunsanturated Fat 38.8g|
|Cholesterol 337.1mg||104 %|
|Sodium 4323.7mg||149 %|
|Potassium 2635.3mg||69 %|
|Total Carbohydrate 1029.7g||303 %|
|Dietary Fiber 21.3g||85 %|
|Sugars, other 1008.4g|
|Protein 33.8g||48 %|
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Calories per serving: 6071
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