3 (8 oz.) cans sliced pineapple in juice
1 c. firmly packed light brown sugar
1/3 c. butter, melted
7 maraschino cherries, halved
1/2 c. chopped nuts
1 (2 layer) pkg. yellow or white cake mix
1 envelope Dream Whip whipped topping mix (do not whip, use right from envelope)
4 eggs
1 c. cold tap water

Drain pineapple, reserving 2 tablespoons juice. combine brown sugar and butter in 9x13 inch pan. Arrange pineapple slices in pan, cutting slices, if necessary. Place a cherry half, cut side up, in center of each slice. Sprinkle with reserved juice and the nuts.

Combine cake mix, whipped topping mix right from envelope, eggs and water in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Carefully spoon over mixture in pan. Bake at 350 degrees 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.