Pineapple Upside Down Cake



~~~Topping~~<WBR>~

1/2 cup butter or margarine

1 cup firmly packed brown sugar

1 can (20 oz.) pineapple slices, well drained

  Maraschino cherries, drained and halved

  Walnut halves



~~~Cake~~~

1 pkg. Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix

1 pkg. (4-serving size) vanilla-flavor instant pudding and pie filling mix

4 eggs

1 cup water

1/2 cup oil

   

1. Preheat oven to 350° F.



2. For topping, melt butter over low heat in 12" cast-iron skillet or skillet

with ovenproof handle.

Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet.

Arrange pineapple

slices, maraschino cherries and walnut halves in skillet. Set aside.



3. For cake, combine cake mix, pudding mix, eggs, water and oil in large

mixing bowl. Beat at medium

speed with electric mixer for 2 minutes. Pour batter evenly over fruit in

skillet. Bake at 350° F., for 1 hour

or until toothpick inserted in center comes out clean. Invert onto serving

plate.

 

Tip: Cake can be made in a 9" x 13" pan. Bake at 350° F., for 45 to 55

minutes or until toothpick inserted

in center comes out clean.



Cake is also delicious using Duncan Hines Moist Deluxe Yellow Cake Mix.