1/2 c. melted butter
1/2 c. light brown sugar
1 big can pineapple slices (8-10 slices), drained
1 sm. jar maraschino cherries
1/2 to 3/4 c. chopped nuts
1 box Betty Crocker yellow moist cake mix

Melt butter in saucepan. Cool a little and pour into bottom of pan. Sprinkle brown sugar and work together until mixture is covered on bottom of pan.

Arrange pineapple slices over brown sugar mixture. Spread nuts around sliced pineapple and inside the centers. Place a cherry in center of each slice. Mix cake batter. Pour 2 tablespoons of pineapple juice in cake batter; mix well.

Pour batter over pineapple. Bake 1 hour at 350 degrees. Let stand 5 minutes, then turn out onto platter.