TOPPING:

1/2 c. butter
1 c. firmly packed brown sugar
1 can (20 oz.) pineapple slices, well drained
Maraschino cherries, halved and drained
Walnut halves

CAKE:

1 pkg. Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix
1 pkg. (4 serving size) vanilla instant pudding and pie filling mix
4 eggs
1 c. water
1/2 c. Crisco oil or Puritan oil

1. Preheat oven to 305 degrees F.

2. For topping, melt butter over low heat in 12 inch cast iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, maraschino cherries and walnut halves in skillet. Set aside.

3. For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350 degrees F. for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate. 16 to 20 servings.