1 box yellow cake mix (without pudding)
1 c. brown sugar
1 can pineapple slices
1 c. English walnuts
Maraschino cherries

Drain pineapple slices, save juice. Mix cake according to directions, using pineapple juice as part of required liquid.

In a 12 or 14-inch iron skillet coat with butter the bottom and sides. Press brown sugar over the bottom. Place pineapple rings on top, placing one in middle. Put a cherry in each pineapple ring. Sprinkle the walnuts over this. Pour cake mix on top.

Bake at 350 degrees until cake is done; let cool for about 20 minutes, running a knife around outer edge of cake. Turn out on round plate.