Pineapple Upside Down Cake

• 1/2 c. butter or margarine
• 1 c. packed brown sugar
• 1 can (20 oz.) pineapple slices, drained and save juice
• 5 maraschino cherries, drained and halved
• 1/2 c. chopped nuts
• 1 package yellow cake mix
• 3 eggs
• 1/3 c. vegetable oil
• 1 c. thawed frozen whipped topping

1. Preheat oven to 350u0b0.
2. Melt butter in 12 inch nonstick oven proof skillet over low heat.
3. Remove from heat; stir in sugar. Arrange pineapple slices over sugar mixture.
4. Place cherry half, round side down, in center of each slice; sprinkle with nuts.
5. Add enough water to saved pineapple juice to measure 1 1/3 cups; pour into large mixing bowl.
6. Add cake mix, eggs and oil; beat at medium speed of electric mixer until well blended.
7. Pour over fruit in skillet.
8. Bake 35 to 40 minutes or until wooden pick comes out clean.
9. Remove from oven and cool for about 5 minutes. Carefully loosen edge of cake and invert into serving plate.
10. Cool and decorate with topping around edge of cake.
11. Yields 12 servings.

butter, brown sugar, pineapple, maraschino cherries, nuts, yellow cake, eggs, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=75911 (may not work)