Pineapple Upside Down Cake

Topping

1/2 cup butter or margarine

1 cup firmly packed brown sugar

1 can (20 ounces) pineapple slices, in natural juice

Maraschino cherries, halved and drained

Walnut halves

Cake

1 package Duncan Hines Moist Deluxe Yellow Cake Mix

1 package (4-serving size) vanilla instant

pudding and pie filling mix

4 eggs

1 cup water or drained pineapple juice

1/2 cup oil

1. Preheat oven to 350 degrees

2. For topping, melt butter in 13x9x2 inch pan in oven. Remove from oven. Stir in brown sugar. Spread to cover bottom of pan. Arrange pineapple slices, maraschino cherries (place upside down in center of pineapple slices) and walnut halves in pan. 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 pan. Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Invert onto serving plate.

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