lumicero/recipes-ing2inst huggingface dataset:
Title: Delicious Low-Fat Carrot Cake
Ingredients:
- 2 1/2 cake flour
- 2 baking soda
- 1 cinnamon
- 1/2 allspice
- 1/2 nutmeg
- 1/4 clove
- 2 light brown sugar
- 2 egg
- 1 low-fat buttermilk
- 2 vanilla
- 1/2 carrots
- 2 crushed pineapple
- 3
- 1
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a bowl combine the cake flour, baking soda and spices.
4. In another bowl beat egg and egg whites together with sugar and oil until light and fluffy (about 3 minutes).
5. Stir in buttermilk and vanilla; mix until combined.
6. Gradually add in the flour mixture to the liquid mixture using low speed or with a wooden spoon.
7. Add in shredded carrots and pineapple into the batter; mix until combined using wooden spoon.
8. Transfer mixture to prepared baking dish.
9. Bake for about 35-40 minutes or until the cake tests done.
10. Cool completely if frosting.
Title: Texas Brownies
Ingredients:
- 2 flour
- 2 sugar
- 1/2 butter
- 1/2 shortening
- 1 brewed coffee
- 1/4 water
- 1/2 buttermilk
- 2 eggs
- 1 baking soda
- 1 vanilla
Instructions:
1. In a large bowl combine the flour and sugar.
2. In a heavy saucepan, combine butter, shortening, coffee or water, and cocoa. Stir and heat to boiling.
3. Pour boiling mix over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla.
4. Mix well , and pour into a well buttered 171/2-by-11-inch jelly roll pan.
5. Bake at 400 degrees for 17 minute Cool, then cut into 48 bars, and enjoy!
Title: Cheese Danties
Ingredients:
- 1/2 - 1 butter
- 1/2 sugar
- 3 cream cheese
- 1/2 flour
- 1 baking powder
- 2 salt
- 1/4 maraschino cherry
- 2
Instructions:
1. Mix butter and sugar.
2. Add Cream Cheese.
3. Add almond flavor.
4. Cream together the above.
5. Sift flour.
6. Add baking powder.
7. Add salt.
8. Make into small balls and roll in crushed corn flakes.
9. Make depression and add 1/4 of cherry.
10. Bake 10-12 minutes in 350 oven greased cookie sheet.
Title: Viennese Chocolate Fingers
Ingredients:
- 1/2 salted butter
- 6 powdered sugar
- 1 1/2 all-purpose flour
- 2 1/4 baking powder
- 3 cornstarch
- 1/4 salt
- 1/4 cinnamon
- 2 1/2 dark chocolate
- 4 -5 dark chocolate
- parchment paper
Instructions:
1. Preheat the oven to 375 degrees. Prepare baking sheets with a light coating of cooking spray.
2. Sift together the flour, baking powder, cornstarch, cinnamon and salt. Set aside.
3. Using a double boiler or a large heat resistant bowl over a saucepan, melt your chocolate.
4. Beat together the butter and sugar until the butter is light and fluffy, about 2 minutes at medium high speed.
5. Using the mixer, slowly incorporate the dry ingredients into the whipped butter and sugar. Once done, beat in the melted chocolate.
6. Using a large pastry bag fitted with a large star tip (#885), pipe 2 inch ribbons of dough. In doing so, you are not making a straight line but slight small waves/ridges. Sorry I don't recall the terminology here. Allow a good amount of space between cookies to allow to expand during baking.
7. Bake for 12-15 minutes, checking at the minimum baking time for doneness. Remove from the oven when done.
8. Allow the cookies to cool on sheets for a few minutes before transferring to wire racks.
9. Melt the remaining chocolate in a double boiler. Gently dip the edge of each cookie into the chocolate tipping off the excess. Place the dipped cookies onto the parchment paper and let the chocolate set before serving or storing.
Title: Baked Apple Custard Cups
Ingredients:
- 2 apple
- 1/3 pecans
- 1 cream cheese spread
- 2 sour cream
- 1 sugar
- 1 egg
- 1 milk
- 1/4 cinnamon
- 1/4 Cool Whip Topping
- 2
Instructions:
1. Preheat oven to 325°F Spray two 6-oz. custard cups wirh cooking spray. Place 1 wafer in each cup.
2. Combine apples and pecans; spoon evenly over wafers. Set aside.
3. Beat cream cheese spread, sour cream and sugar in small bowl until well blended. Add egg, milk and cinnamon; mix well. Pour over apple mixture in cups. Place cups on baking sheet.
4. Bake 20-25 minutes or until center of each dessert is set. Cool slightly. Top each dessert wirh a dollop of the whipped topping just before serving.
Title: Banana Pound Cake
Ingredients:
- 1 eggs
- 4 water
- 1/3 bananas
- 1/2 instant vanilla pudding
- 1 1/3 vanilla
- 1
Instructions:
1. Combine all of the ingredients.
2. Mix til blended, then beat on med 4 min.
3. Bake in sprayed, lightly sugared 10" tube pan.
4. 350, 1 hour or done, dust w/ p.
5. sugar?
Title: Lemonade Cake
Ingredients:
- 18 1/4 eggs
- 3 water
- 1/3 instant lemon pudding mix
- 1 1/3 lemon juice
- 3 1/2 powdered sugar
- 1/4 milk
- 1 lemon juice
- 1/2
- 1
Instructions:
1. Follow directions on cake mix box to make the cake.
2. Add 1 box of lemon pudding mix and 1/4 cup of lemon juice. Mix two minutes.
3. Pour into a well-greased bundt pan.
4. Bake at 350 degrees until done.
5. Cool for 15 minutes, invert onto plate.
6. Whisk the glaze ingredients together and pour over warm cake.
Title: Fresh Plum & Blueberry Upside-Down Cake
Ingredients:
- 12 butter
- 1/2 brown sugar
- 3 plums
- 1/3 fresh blueberries
- 1 sugar
- 1 lemon zest
- 1 egg
- 1 1/4 cake flour
- 1 1/2 baking powder
- 1/4 salt
- 3/4 buttermilk
Instructions:
1. Pre-heat oven to 350°F.
2. Place 6 tablespoons of melted butter in 9" round cake pan, add brown sugar and spread evenly on bottom.
3. Arrange plums around the pan overlapping and place blueberries in the center.
4. In large bowl, cream remaining butter with sugar and lemon zest, add egg and beat until combined.
5. In medium bowl, whisk together the flour, baking powder& salt.
6. Add flour mixture to butter mixture in three batches, alternating with the milk.
7. Pour batter into cake pan and spread evenly over plums.
8. Bake until a toothpick inserted in center of cake comes out clean- about 50 minutes.
9. Cool 10 minutes.
10. Let cool 10 minutes, then invert to plate.
Title: Cherry Pound Cake
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 butter
- 3 sugar
- 6 eggs
- 1 vanilla extract
- 1 sour cream
- 1/2 maraschino cherry
Instructions:
1. Mix the flour, baking powder and baking soda together.
2. Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs and vanilla and beat for 3 minutes. Beat in the dry ingredients. Add the sour cream and beat for 3 minutes. Fold in the cherries.
3. Pour into a greased 9-inch tube pan. Bake at 350 degrees for 60 to 70 minutes or until the cake tests done. Check after 30 minutes of baking and cover with foil if browning too quickly. Cool in the pan for 10 minutes. Remove and cool completely.
Title: Karithopita (Greek Walnut Cake)
Ingredients:
- 1/2 butter
- 1 sugar
- 5 eggs
- 1 milk
- 2 walnuts
- 1 cinnamon
- 1/4 clove
- 1/4 allspice
- 1 1/2 flour
- 1 1/2 baking powder
- 3 baking soda
- 1 cognac
- 1/4 sugar
- 2 water
- 1 cognac
- 1/4 cinnamon stick
- 1/3
Instructions:
1. Preheat the oven to 350°F; butter and flour a 13 x 9 baking pan.
2. In a bowl combine the walnuts, cinnamon, cloves, allspice, breadcrumbs, flour, and baking powder.
3. In a small glass, dilute the soda with the cognac.
4. Beat the egg whites in a bowl until stiff peaks form.
5. In a large bowl mixing bowl, cream the butter with the sugar and then add the eggs yolks; mix in the soda with the cognac, and add the milk and the walnut mixture, beating until well combined; fold in 1/4 of the beaten egg whites to lighten batter, then carefully fold in the rest; it is ok if a few white streaks show in the batter; spread into the prepared baking pan.
6. Bake for 45-60 minutes, or until the cake tests done. Cool cake completely (it is very important that the cake is cooled before pouring on hot syrup because otherwise it will turn mushy).
7. For the syrup: Mix all the ingredients together in a medium saucepan; bring it to a boil and boil for 5-7 minutes; remove cinnamon stick and pour hot syrup over cooled cake; let the cake cool completely (from the addition of the hot syrup) before serving.
Title: Dirt Pudding
Ingredients:
- 1 milk
- 2 Cool Whip Topping
- 1
- 15
- 10
Instructions:
1. Beat pudding mix and milk in large bowl with whisk 2 minute Let stand 5 minute Stir in COOL Whip and 1/2 cup cookie crumbs.
2. Put 1/2 of the pudding mix in a large bowl.
3. Top with 1/2 of the remained cookie crumbs.
4. Put the rest of the pudding mix in the bowl.
5. Top with rest of the cookie crumbs.
6. Refrigerate 1 hour. Top with fruit snacks just before serving.
Title: Financier Cupcakes
Ingredients:
- 500 icing sugar
- 500 cornstarch
- 90 butter
- 450 honey
- 425 fresh raspberry
- 60 pistachios
Instructions:
1. In a saucepan, boil butter until it turns to a clear, hazel brown colour. Set aside.
2. In a bowl, mix the almond powder, icing sugar and corn starch together.
3. Add in egg whites and mix well using a spatula.
4. Add the hot butter into the batter and mix.
5. Add in the honey.
6. Spoon into small moulds, or any cupcake mould you have. Place a raspberry or a small chunk of peach in the center of each financier. Garnish by sprinkling a few slivers of pistachio.
7. Bake in the oven 180°C until golden brown, about 8 - 15 minutes.
8. Enjoy or keep in a air tight container up to a week.
Title: Roasted Bananas With Chocolate Yogurt Cream
Ingredients:
- 1 1/2 low-fat vanilla yogurt
- 4 bananas
- 3 dark brown sugar
- 1/2 ground cinnamon
- 1 dark rum
- 1 lemon juice
- 1/2 butter
- 2 confectioners' sugar
- 1 pecans
Instructions:
1. Line a sieve or colander with cheesecloth and set over bowl, leaving at least 1/2" clearance from the bottom.
2. Spoon in yogurt.
3. Cover with plastic wrap and let drain in the refrigerator for at least 1-1/2 hours or overnight.
4. About 20 minutes before serving, position rack in top third of oven; preheat to 425°F.
5. Coat baking sheet with cooking spray.
6. Place bananas, cut sides up, on the baking sheet.
7. Sprinkle with brown sugar, cinnamon and rum or lemon juice.
8. Dot with butter.
9. Roast in the oven 5 minutes.
10. Turn on the broiler, brown until the bananas are golden and the sugar is bubbly, about 2 minutes.
11. Meanwhile, beat cream, cocoa, and confectioners' sugar, in a large bowl with an electric mixer, scraping down the sides of the bowl, once or twice, until soft peaks form.
12. Push the cream to one side; add the drained yogurt and fold into the cream with rubber spatula until blended.
13. Drizzle the roasted bananas with any juices accumulated in the pan and serve with a dollop of the chocolate cream.
14. Sprinkle with toasted, chopped nuts, if desired.
Title: Delicate Afghan Butter Cookies/Kulche Birinjee (Gluten Free)
Ingredients:
- 3/4 butter
- 3/4 white sugar
- 2 cardamom
- 2 pistachios
- 1/2 pistachios
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Beat butter and sugar until light and creamy.
3. Add the egg whites and mix until smooth.
4. Gradually add the rice flour, cardamom and pistachios. Mix well.
5. Scoop up a tablespoon of dough and set on a cookie sheet (ungreased is ok). Flatten the dough with the palm of your hand. The cookie will not rise or spread during cooking.
6. Press the back of a fork into the dough, making a criss-cross with the tines of the fork (like you would with a peanut butter cookie). If the fork begins to stick, dip it in a glass of cold water from time to time.
7. Place a pistachio in the center of the cookie and press lightly. Continue with the remainder of the dough.
8. Bake for 12-14 minutes. Do not let them brown. Let it cool before eating.
9. Enjoy!
Title: Chocolate Crepes
Ingredients:
- 3/4 unsalted butter
- 8 all-purpose flour
- 1 1/2 sugar
- 1/3 salt
- 1/2 eggs
- 2 1/2 vanilla extract
- 6
- 1
Instructions:
1. Bring 1/4 cup water to a rolling boil in a small sauce pan over medium high heat. Add butter, 1 piece at a time, whisking to combine well. Remove from heat: Stir in chocolate until completely melted. Set aside.
2. Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth.
3. Add chocolate-butter mixture, whisking until well smooth.
4. Refrigerate for at least 2 hours This will slightly thicken mixture.
5. Lightly coat 8 inch crepe pan with melted butter. Heat until it starts to smoke. Remove pan from heat? our about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat, Cook, flipping once, until edges are golden and center is dry. about 30 seconds per side. Slide crepes onto plate. Repeat process with remaining batter. This will make approx 30 crepes. The time is an estimate.
Title: Strawberry Dream Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 strawberry Jell-O gelatin dessert
- 1 1/3 boiling water
- 6 cold water
- 1 vanilla instant pudding mix
- 1 milk
- 1 Cool Whip
- 2
- 1
Instructions:
1. In a large bowl, combine the eggs, 1/3 cup oil and 1 1/3 cups water; beating on medium speed until very frothy.
2. Add the cake mix; beat on low speed until just blended; beat on medium speed 2 minutes.
3. Pour into a greased 13x9 inch cake pan and bake for 35-40 minutes, or until wooden tooth pick inserted in the center comes out clean.
4. Cool in pan 15 minutes.
5. Dissolve Jell-O in 1 cup of boiling water in a small bowl. Mix in 1 cup of cold water.
6. Beat the pudding mix into the 2 cups cold milk. Mix with electric mixer on low for 2 minutes. Refrigerate until ready to use.
7. Gently prick cake with a fork by putting the fork in cake about three quarters of the way down and carefully pulling the cake back. While fork is still in cake, spoon about a tablespoon of the Jell-O in the prick mark. (You may find it easier to use a liquid measuring cup or a baster instead of spooning the Jell-O in.) Do this at 1/2 inch intervals over the whole cake.
8. Pour remaining Jell-O over the cake.
9. Spoon the pudding in the same place as the Jell-O by gently pulling the cake back again with the fork.
10. Chill, covered, for 2 hours.
11. Frost with cool whip. Chill again for at least 2 hours.
12. It is best to make this cake the day before.
Title: Bittersweet Chocolate Glaze
Ingredients:
- 3 bittersweet chocolate
- 1/3 heavy cream
- 1/2 vanilla extract
Instructions:
1. Place the chocolate in the bowl of a food processor and process just until finely ground (leave the chocolate in the processor).
2. In a small saucepan, bring the cream to a boil.
3. Remove from the heat and add the chocolate to the pan.
4. Stir until the chocolate is completely melted and the glaze is smooth.
5. Stir in the vanilla extract.
6. Transfer the glaze to a small bowl; cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
7. To glaze a cake, place the cake on the wire rack over a wax-paper- or foil-lined baking sheet.
8. Slowly pour the glaze over the top of the cake, letting it drip down the sides.
9. Let glaze set for about 30 minutes before slicing the cake.
Title: Mexican Chocolate Fondue With Orange Essence
Ingredients:
- 6 heavy cream
- 2 vanilla extract
- 1/4 ground cinnamon
- 1/2 kosher salt
- 1 cayenne pepper
- 1 triple sec
- 1 Grand Marnier
- 2
Instructions:
1. In a small fondue pot over very low heat, or in a double boiler over simmering water, combine the Mexican and milk chocolates and the cream and cook, stirring frequently, until the mixture is creamy and the chocolate has completely melted. Add the vanilla, cinnamon, salt, cayenne, and Triple Sec and stir to combine. If the mixture is too thick, stir in the 1-2 tablespoons cream as needed to create a good dipping consistency.
2. Before serving, make sure the heat source under the fondue pot is set to very low just to keep the chocolate warm. Or, if making in a double boiler, transfer the hot chocolate mixture to a flameproof serving dish set on a raised trivet over tea lights. Serve right away with fondue forks and the accompaniments for dipping.
Title: Cassada-Like Cake
Ingredients:
- 1 water
- 3 lemon, zest of
- 1/3 cream cheese
- 1 1/3 ricotta cheese
- 1/2 instant vanilla pudding
- 4 milk
- 1/2 fresh strawberries
- 1 cream cheese
- 1 heavy whipping cream
- 1 confectioners' sugar
- 4 instant vanilla pudding
- 2 fresh strawberries
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Prepare cake pan of your choice according to box directions. (I used a 10 inch round and sliced it for the layers.).
2. Mix cake mix according to box directions, add in the juice of 1/2 lemon and the lemon zest. Bake according to box directions. Cool completely.
3. For the filling, cream the ricotta and the cream cheese until smooth. Slowly add 1 cup of milk, then add the vanilla pudding. Beat two minutes on low speed.
4. Frosting. Beat the cream cheese until smooth. Then add the confectioner's sugar, beat until combined. Slowly add the heavy cream and beat on high about two minutes. Then slowly add the instant vanilla pudding and beat two more minutes or until firm peak is achieved. I used the pudding to stabilize the whipping cream for better spreadability.
5. When cake is completely cooled, prepare the layers. I used one ten inch pan and sliced it in half for two layers. Two nine inch cakes would work just as well. Place first layer on serving dish, apply the filling, cover with the sliced strawberries. Place second layer on top of filling, frost completely. Garnish and decorate as desired. I used whole strawberries (cleaned) to cover the top of the cake.
Title: Greek Yogurt Parfait
Ingredients:
- 3 vanilla extract
- 1 honey
- 4 clementines
- 28 pistachios
- 1/4
Instructions:
1. Combine yogurt and vanilla in a bowl.
2. Spoon 1/4 cup yogurt mixture into each of 4 small parfait glasses; top each with 1/2 teaspoon honey, 5 clementine sections, and 1/2 tablespoon nuts.
3. Top parfaits with the remaining yogurt mixture (about 1/3 cup each); top each with 1/2 teaspoon honey, 2 clementine segments, and 1/2 tablespoon nuts.
4. Serve immediately.
Title: Chewy Triple Ginger Cookies
Ingredients:
- 2 1/2 flour
- 2 powdered ginger
- 1 cinnamon
- 1 ground cloves
- 2 baking soda
- 1/2 salt
- 1 cayenne pepper
- 1 brown sugar
- 1/2 shortening
- 1/4 butter
- 1 egg
- 1/2 molasses
- 1/2 crystallized ginger
- 1 fresh ginger
- white sugar
- powdered sugar
Instructions:
1. heat oven to 350
2. combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
3. cream brown sugar, shortening and butter until fluffy.
4. add eggs molasses and beat until blended.
5. add flour mixture just until blended.
6. gently stir in crystalized ginger and fresh ginger.
7. cover and refrigerate dough for 1 hour.
8. shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
9. bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.
Title: Chocolate Ice Cream Cake (But Not Like You Think)
Ingredients:
- 18 1/4 chocolate ice cream
- 1 eggs
- 3 water
- 1 cocoa powder
- flour
Instructions:
1. Preheat oven to 350°F.
2. Grease a tube or bundt pan and dust with cocoa powder or flour.
3. Beat all ingredients together for 4 minutes. (Batter will end up looking like melted ice cream. This is okay.).
4. Pour into pan and bake 45 minutes.
Title: Great American Cookie Sugar Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 sugar
- 3 eggs
- 1 vanilla
- 1 sour cream
- 5 flour
- 4 baking soda
- 1 salt
- 1/2
Instructions:
1. Cream shortening, butter and sugar. Add eggs, lemon, vanilla and sour cream. Mix until well combined and smooth. Add sifted dry ingredients and mix until well combined.
2. Chill for several hours or overnight. Roll into balls and flatten with bottom of sugar coated glass or roll out and cut into shapes.
3. Bake at 350 degrees F just until the edges start turning color (7-10 minutes). Time will vary depending on how large and thick you made your cookies. It is important not to over-bake if you want the texture to remain chewy and soft. Frost and decorate as desired.
Title: Stranger Things Chocolate Waffle Bread Pudding
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 2 granulated sugar
- 2 eggs
- 1 1/2 buttermilk
- 1/3 unsalted butter
- 1 vanilla extract
- 3/4 granulated sugar
- 1/2 half-and-half
- 1/4 eggs
- 1 1/2 salt
- 3 vanilla extract
- 1 dried cranberries
- 1 pistachios
- 1/2
Instructions:
1. To make the waffles, in a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs, buttermilk, butter and vanilla until well incorporated. Make a well in the center of the dry ingredients and pour in the wet. Stir until just combined.
2. Preheat a waffle iron, grease with cooking spray and pour in about 1/3 cup of batter into each cavity. Cook the waffles until golden brown and crispy. Transfer the cooked waffles onto a wire rack and continue cooking the waffles until the batter is all used up. Allow the waffles to air dry at room temperature for about 1 hour.
3. Combine 1/2 cup of the chopped chocolate with the sugar, cocoa, and ¾ cup of half and half in a medium saucepan over low heat. Cook, stirring constantly, until The chocolate is melted and the mixture is smooth and has thickened, about 5 minutes. Transfer the mixture to a large bowl, and whisk in the remaining half and half. Whisk in the eggs, salt, and vanilla extract.
4. Tear up the waffles and toss together with the remaining 1/4 cup of chopped chocolate, cranberries and pistachios. Pour out into a greased 10-inch square baking dish. Pour the chocolate mixture over the top of the waffle cubes and let sit at room temperature for 30 minutes until the custard has been absorbed into the waffles.
5. Preheat oven to 325 degrees F.
6. Bake the pudding until puffed up and set, about 45 to 50 minutes. Remove from the oven and let cool for 15 minutes to allow the custard to fully set before serving. Slice and serve warm with whipped cream, ice cream or a dusting of powdered sugar. Cooking Note: You can use 2 (13.8oz) packages frozen Belgian Waffles, instead of making homemade waffles, if you’d prefer.
Title: Nutter Butter Puppy Dogs
Ingredients:
- 8 creamy peanut butter
- 16
- 8
- 1/8
- 1/4
Instructions:
1. Attach eyes using a dab of melted peanut butter chips .
2. Ears: Cut the caramels in half. Shape each piece of caramel into a log by rolling between your palms. Flatten the lower half slightly so it bells out. Generally, shape it to resemble floppy ears. Using melted peanut butter chips attach an ear on each side.
3. Attach a peanut butter candy melt (muzzle) to the lower half of the Nutter Butter cookie using a dab of melted peanut butter chips.
4. Melt/microwave the semi sweet chocolate chips in a zip lock plastic bag. Snip off a corner and pipe a nose on each puppy dog.
5. Optional: Using the black decorating gel pipe a mouth below the nose. I use a fine tip paint brush for this step.
Title: Pineapple Upside-Down Cake
Ingredients:
- 1 pineapple slices
- 3/4 brown sugar
- 1/2 eggs
- 1 applesauce
- 3 water
- 1/3
- 1
Instructions:
1. Preheat oven to 375. Drain pineapple slices saving the juice. Warm 1/2 cup of the pineapple juice in microwave for 1.5 minutes; pour warmed pineapple juice in a 13x9x2 inch pan evenly sprinkle brown sugar in the bottom of the pan. arrange pineapple slices in sugar mixture, if desired arrange cherry halves also in sugar mixture.
2. in medium mixing bowl add cake mix, eggs, applesauce and water. mix well.
3. pour batter over fruit.
4. bake for 45 - 55 minutes. let stand for 5 minutes than turn upside down on to a cookie sheet or platter.