• 1 Box Of White Cake Mix

• 2 Eggs

• 3 Tablespoons Of Brown Sugar

• 1 Can Of Sliced Pineapple In It Juice (398ml)

• 2 Tablespoons Of Butter

• 7 Maraschino Cherries or Pine Nuts

Preparation:

1. In a big bowl, mix 3/4 of the deluxe white cake mix, 2 eggs and the pineapple juice that is in the can.
2. On medium heat, in the CromoTanium fry pan, caramelize brown sugar and butter.
3. Add pineapple slices (7) and Maraschino cherries in the CromoTanium fry pan.
4. Add the cake mix and reduce the heat to minimum.
5. From time to time turn the cover (without opening it) to avoid sticking and also to cook the cake evenly.
6. When the temperature is between 70°C & 80°C and when you see that the top of the cake seems dry, turn off the heat and remove.
7. Cook for about 20 minutes. Wait a few minutes for the cake to cool down and then flip it on a plate or simply on the cover.