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Pineapple Upside Down Cake

List of Ingredients

3 cans (8 ounces each) pineapple slices in juice
1 cup firmly packed light brown sugar
1/3 cup butter or margarine, melted
7 Maraschino cherries, halved
1/2 cup chopped nuts
1 package (2-layer size) yellow or white cake mix
1 envelope Whipped Topping Mix
4 eggs
1 cup cold water






Recipe

1. Drain pineapple, reserving 2 tablespoons juice. Mix brown sugar and butter in a 13 x 9-inch pan. Arrange pineapple slices in pan, cutting slices, if necessary. Place cherry half, cut side up, in center of each slice. Sprinkle with reserved juice and nuts.

2. Stir cake mix, whipped topping mix right from envelope, eggs and water in large bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Carefully spoon over mixture in pan.

3. Bake at 350 degrees F. for 50 to 55 minutes, or until top springs back when lightly pressed. Let stand in pan for 10 minutes; then invert onto serving plate. Let stand 1 minute; then remove pan. Serve warm or cooled.