Thechefkat wrote:

Am being over cautious since my first attempt wasn't a smashing success but
tasty. Dimitri: Do you use the entire cake mix? Nancy's comment leads me
to think not since she makes some of the batter into cupcakes?? I'm
thinking 1/4 c. butter to about 2/3 c. brown sugar & maybe making a pound
cake mix using the pineapple can liquid in the mix??



I like to mix one stick of melted butter and one cup brown sugar in a 9
x 13 cake pan for one box cake mix. I use crushed pineapple or slices
depending on what I have. The crushed comes out looking nice but it's
somewhat tricky to de-pan. Add maraschino cherries for that
oh-so-festive look, it'll make your cake pop. Mostly, I never have a jar
of that on hand. :-(

I like to stick the prepared pan in the freezer for a few minutes to
prevent the butter/sugar/pineapple from moving around when the cake
batter is poured in. OTOH, I don't know anybody that does this so
perhaps I'm being a wimp. Good luck!