1 (20 oz.) can sliced pineapple in juice
1 pkg. Jello vanilla pudding & pie filling
10 walnut halves or maraschino cherry halves
1/2 c. firmly packed brown sugar
1 pkg. yellow cake mix
1 pkg. Jello vanilla instant pudding & pie filling
4 eggs
1 c. water
1/4 c. oil

Drain pineapple, reserving juice. Combine pudding mix and pineapple juice; set aside. Arrange pineapple slices in bottom of 13 x 9 inch pan; place walnut or cherry half in center of each. Pour pudding mixture over pineapple. Sprinkle with brown sugar.

Combine cake mix, instant pudding mix, eggs, water and oil in large mixer bowl. Blend; beat at medium speed for 4 minutes. Pour over pineapple mixture in pan. Bake at 350 degrees for 55-60 minutes, or until cake tester inserted in center comes out clean and cake begins to pull from side of pan. Do not underbake. Cool in pan 5 minutes. Invert onto serving platter and let stand 1 minute; then remove pan. Serve warm.