Preheat oven to 350 degrees.
Spray each Longaberger dessert bowl with cooking spray. (recipe makes 10-12 individual desserts or use 6 individual and an 8 x 8 pan). Mix cake mix according to directions but substitute the water with pineapple juice. Set aside.
Melt butter in sauce pan and add brown sugar. Cook until well blended; about two minutes. Place 1 heaping tablespoon in the each dessert bowl. Place one pineapple ring in each bowl with a cherry in the center. Press down into the brown sugar mixture. Cover with cake batter to about 1/2 inch from the rim.
Place dessert bowls on baking pan and bake for 30 to 35 minutes. Remove from oven and cool for 5 minutes. Carefully turn each of your desserts onto an appetizer plate. Serve warm or cold.
|