Pineapple Upside-Down Cake

• 3 (8 oz.) sliced pineapple in juice
• 1 c. brown sugar
• 1/3 c. butter, melted
• 7 maraschino cherries, halved
• 1/2 c. chopped nuts
• 1 (2 layer size) pkg. yellow cake mix
• 1 envelope Dream Whip
• 4 eggs
• 1 c. cold tap water

1. Drain pineapple, reserving 2 tablespoons juice.
2. Combine brown sugar and butter in 13 x 9-inch pan.
3. Arrange pineapple slices in pan, cutting slices, if necessary.
4. Place a cherry half, cut side up, in center of each slice.
5. Sprinkle with reserved juice and then nuts.
6. Combine cake mix, Dream Whip, right from envelope, eggs and water in large mixer bowl.
7. Blend, then beat at medium speed for 4 minutes.
8. Carefully spoon over mixture in pan.
9. Bake at 350u0b0 for 50 to 55 minutes or until top springs back when lightly pressed.
10. Let stand in pan for 10 minutes and then invert onto serving plate.
11. Let stand 1 minute, then remove pan.
12. Serve warm or cold.
13. May also be topped with Cool Whip.

pineapple, brown sugar, butter, maraschino cherries, nuts, layer, dream whip, eggs, cold tap water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=494786 (may not work)