Marie makes this every Easter, just as Mom did when we were growing up. I made it in 2022 in Albuquerque. There were a couple of challenges: an oven I had not heretofor used, the high altitude ( close to 6,000ft.), as well as 2 family members who need gluten-free. I used a Betty Crocker gluten-free yellow cake mix (which does not have coconut oil in it –there is a family allergy) made with butter (instead of oil) and pineapple juice (instead of water).
In two round cake pans, (or use a 9″ x 12″ baking pan) , melt 1/2 stick of butter
Sprinkle on 1.5 C. brown sugar — 3/4 C. in each pan
Lay on canned drained pineapple slices — for the 2 pans, you will use 2 cans of sliced pineapple
Make a yellow cake mix — can be from box (see above) – and pour on top on pineapple slices in sugar
Bake as directed on cake recipe . For high altitude, go 5 degrees less.
Turn out of pan fairly quickly.
When coolish, place a jelly bean in the center of each pineapple slice.