Pineapple Upside-Down Cake - cooking recipe

Ingredients

3 (8 oz. each) cans sliced pineapple in juice
1 c. firmly packed light brown sugar
1/3 c. butter or margarine, melted
7 maraschino cherries, halved
1/2 c. chopped nuts
1 (2 layer size) pkg. yellow or white cake mix
1 envelope Dream Whip whipped topping
4 eggs
1 c. cold tap water

Preparation

Do not whip Dream Whip; use right from envelope.
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 the nuts. Combine cake mix, whipped topping mix right from envelope, eggs and water in
large mixer bowl.
Blend, then beat on medium speed of electric mixer for 4 minutes.
Carefully spoon over mixture in pan.
Bake at 350\u00b0 for 50 to 55 minutes, or until top springs back when lightly pressed.
Let stand in pan for 10 minutes, then invert onto serving plate.
Let stand 1 minute, then remove pan. Serve warm or cold.