1 angel food loaf cake (11 3/4 oz.)
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
6 pineapple rings
1 cup dairy sour cream
6 maraschino cherries

Cut cake into 6 slices. Toast one side of cake under broiler.

Meanwhile, in a small bowl combine butter, brown sugar and cinnamon.

Spread generously on untoasted side of cake slices, extending slightly over edges. Top buttered side of cake slice with pineapple ring; dot with any remaining butter mixture.

Broil 1-2 minutes or until golden brown. Serve warm. Garnish each slice with sour cream and a cherry.

Makes 6 servings.

Submitted by: CM