PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

• 1/3 cup butter
• 1/2 cup liquid brown sugar
• 1/2 cup walnuts, coarsely chopped
• 20 oz. can sliced pineapple (reserve juice)
• 1/2 cup maraschino cherry halves
• 18.5 oz. pkg. pineapple or yellow cake mix
• 4 eggs
• 1/2 cup cooking oil
• 3.75 oz. pkg. vanilla instant pudding

Instructions:

1. Preheat oven to 350 degrees.
2. Place butter and liquid brown sugar in a 13 x 9 x 2-inch pan. Heat in oven until butter melts.
3. Remove from oven and sprinkle with chopped nuts. Arrange pineapple slices and decorate with cherry halves.
4. Combine cake mix, eggs, oil, pudding mix, and reserved pineapple juice (add water to measure 1 cup). Beat for 4 minutes.
5. Pour batter over the pineapple mixture.
6. Bake for 40–45 minutes, or until a cake tester comes out clean.
7. Let cool for 1–2 minutes before inverting onto a platter.