• 1 box yellow cake mix
• 1 can pineapple slices, 20 oz, drained, reserve juice
• water
• 3/4 cup prepared Cream of Wheat, cooled and thick
• 1/3 cup canola oil
• 1/2 cup good non-hydrogenated vegan margarine may be substituted
• 1 cup packed vegan brown sugar
• Maraschino cherries, optional
• nonstick spray

Preheat oven to 350 degrees. Spray two 8 inch pans with nonstick spray. Prepare cake mix according to package directions using the pineapple juice and enough water to equal package directions for water (usually 1 1/3 cups), substituting Cream of Wheat for 3 eggs, and adding canola oil as directed. Set aside. Melt margarine in microwave safe bowl and add brown vegan sugar; mix. Divide equally into prepared cake pans and spread evenly. Arrange pineapple slices and Maraschino cherries (opt) in pan over brown vegan sugar mixture. Pour cake batter evenly over pineapple slices, dividing batter in half for each pan. Bake for 25 to 35 minutes. The cake will rise, but will not spill out. Test for doneness with a toothpick or butter knife. When done run a butter knife around edges and turn out onto plate. Hit pan with back of butter knife to help remove the toppings from the cake pan. Lift off carefully. If pineapple slices are stuck to the pan, just remove with a knife and reposition on cake. The Cream of Wheat will mix with the butter to make a very gooey topping. Delicious! Nutrition Information: Yeah right, it's dessert! Remember moderation.

Serves: 12

Preparation time: 30 minutes