- can of pineapple rings in juice (save juice)
- small jar of maraschino cherries
- butter or butter substitute
- brown sugar
- coconut oil
- white cake mix
- egg
in a large cast iron skillet:
coat with coconut oil
pour butter (or sub) in to pan
sprinkle with a hefty amount of brown sugar
stir together
arrange pineapple rings and cherries on top of brown sugar slurry
prepare cake mix replacing the water with the reserved pineapple juice and the oil with melted coconut oil and eggs as noted in cake mix directions
cook at 325 for about 35 minutes
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