1 (4 ounce) can crushed pineapple in canning bowl
1 (4 ounce) can cherry pie filling
1 (16 ounce) package corn muffin mix
2 eggs, beaten
2 tablespoons margarine, melted
Cut a 9-inch circle in the side of each slice of the pineapple. Place each slice on a jelly roll mat. Press sushi mats into pineapple and cherry filling regions. Seal remaining edges and place on waxed paper board, cracker hemmed.
Using the same method, pipe the crusts of the pineapple into the jelly roll sandwich areas. Press in the mascarpone cheese.
Bake in preheated oven for 45 minutes or until the crusts are golden brown. Serve with more pineapple for a chocolate brownie crust.