• Beat all ingredients above on low speed for 30 seconds.
• Then beat on medium speed for 4 minutes.
• Using an 8" square baking pan, grease thoroughly with butter. Now lay sliced pineapples across the bottom of the pan.
• Insert a marischino cherry in the center of each pineapple ring.
• Insert 1/2 of a pecan in all the spaces between the pineapples, and in the rest of the spaces around the pineapple slices.
• Now, sprinkle about 2 or 2 1/2 tblspns. of brown sugar over the pineapple/cherry/nut layer.
• After that you can put the cake batter on top. Then bake in a 350 degree, preheated oven for 30 – 35 miutes. If you use a 9" pan bake for 25 - 30 minutes.
• Let the pan cool about, loosen cake from sides, and carefully turn onto a serving place.

TIPS:

• I use brown sugar instead of granulated sugar.
• The baked cake, without the pineapple topping is an excellent base for strawberry shortcake. Especially when you use freshly mashed strawberries, and real whipped cream.