1 pkg. yellow cake mix
2 c. brown sugar
1/2 c. halved nuts
1 can pineapple slices
1 1/2 sticks butter

Mix up cake mix, using the liquid from can of pineapple slices instead of water. Melt butter in an 8 1/2 x 11 inch pan. Blend in brown sugar. Spread nuts over the mixture, then lay pineapple slices on top. Pour mixed up cake mix in and bake at 375 degrees about 45 minutes, until toothpick comes out clean.

Let cool for about 5 minutes, then put cookie sheet over pan and turn upside down.

NOTES: If possible, use the extra moist cake mix. You may have to add some water to the pineapple juice, but don't scrimp on moisture. For a richer and more moist topping, use 2 sticks of butter. Put a maraschino cherry in the hole in each pineapple rind.