Ingredients
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1 (20 oz.) can sliced pineapple in juice
1 pkg. Jell-O vanilla pudding (or use pudding included in cake and reduce water to 3/4 c.)
10 walnut halves or maraschino cherry halves
1/2 c. firmly packed brown sugar
1 pkg. yellow cake mix
1 pkg. Jell-O instant vanilla pudding
4 eggs
1 c. water
1/4 c. oil
Preparation
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Drain pineapple, reserving juice.
Combine pudding mix and pineapple juice.
Set aside.
Arrange pineapple slices in bottom of a 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, eggs, water and oil in large mixer bowl.
Blend.
Beat at medium speed of electric mixer for 4 minutes.
Pour over pineapple mixture in pan.
Bake at 350\u00b0 for 55 to 60 minutes or until cake tester inserted in center comes out clean and cake begins to pull from sides of pan.
Cool in pan 5 minutes.
Invert onto serving platter and let stand 1 minute.
Then remove from pan.
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