Ingredients
3/4 cup butter, divided2/3 cup packed brown sugar1 jar (6 ounces) maraschino cherries, drained1/2 cup chopped pecans, toasted1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained1 package yellow cake mix (regular size)Vanilla ice cream, optional
Preparation
In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top.
Cook, covered, on high 2 hours, or until fruit mixture is bubbly. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.)
Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.
