Preheat oven to 350 degrees F. Generously butter the bottom and sides of an 8 1/2 x 4 1/2-inch loaf pan.

Cut pineapple rings in half. Place 4 pineapple-ring halves decoratively on the bottom of the prepared pan, and the remaining 4 halves standing along the long side of the pan. Place cherry halves, cut-side-down, in the center indentations of the pineapple-halves.

Sprinkle bottom and sides of the pan with 1 1/2 packets of the crumb mixture from coffee-cake mix.

Discard remaining crumb mixture. Prepare bags of coffee-cake mix with eggs as package directs, but use the milk instead of water called for. Squeeze batter from both bags gently over streusel, pineapple, and cherries. Let stand 10 minutes. Tap pan gently on counter to release any air bubbles. Bake 40 to 50 minutes, or until a wooden pick inserted in the center comes out clean. Let cool on a wire rack for 20 minutes. With a long, serrated knife, cut the top of the bread level with the top of the pan. Invert bread onto a serving plate while warm. To serve, cut with a sharp (not serrated) knife.

time: 40 to 50 minutes

Recipe from: Parnets magazine, November 1986