1 1/2 sticks butter, melted
1/2 cup maple sugar
1/2 cup fine dry bread crumbs
1 egg
1/3 cup granulated sugar
1/3 cup milk
1 cup self-rising pancake mix

Heat oven to 375°F. In a medium sized bowl, mix together 1/2 cup melted butter, maple sugar, and bread crumbs. Press the mixture against the bottom and sides of a 1-quart ring mold. In another bowl, break the egg and add the white sugar. Beat until fluffy. Add the milk and pancake mix to the egg and sugar mixture. Stir lightly until all ingredients are combined.

Stir in 3 tablespoons of melted butter. Pour the entire mixture on top of the maple sugar mixture already in the ring mold.

Bake for 25 minutes at 375°F. Let the cake cool 5 minutes before you turn it upside down on a warm platter and let it fall away.

Variation: Add 1/2 cup of finely chopped pecans to the maple sugar mixture.

Serving Size: 6