Ingredients
1 can (20 ounces) crushed pineapple1/3 cup packed brown sugar3 tablespoons butter, melted8 maraschino cherries8 pecan halves1 package (16 ounces) pound cake mix1 teaspoon grated lemon zest1 teaspoon vanilla extractWhipped topping, optional
Preparation
Preheat oven to 325°. Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture.
Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon zest, vanilla and remaining pineapple. Spoon over cherries and pecans.
Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack; cool completely. If desired, serve with whipped topping and additional cherries.
