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

Drain pineapple reserving 2 tablespoons juice. Combine brown sugar and butter in 13 x 9 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 nuts. Combine cake mix, whipped topping mix, right from envelope, eggs and water in large mixing bowl. Blend then beat at medium speed for 4 minutes. Carefully spoon into pan. Bake at 350 degrees for 50 to 55 minutes or until springs back. Let stand 10 minutes. Invert onto serving plate. Let stand 1 minute then remove pan. Serve warm or cool. Great with a little dab of Cool Whip.