Cranberry Upside - Down Cake - cooking recipe

Ingredients

1 (20 ounce) can pineapple tidbits
water
1/2 cup butter or 1/2 cup margarine, melted
1 cup packed brown sugar
1 cup dried cranberries (I buy Ocean Spray Craisians)
1/2 cup walnuts, chopped
1 (18 1/4 ounce) package yellow cake mix
3 eggs
1/4 cup vegetable oil

Preparation

Drain pineapple, reserving juice.
Add water to juice to measure 1-1/4 cups; set aside.
Pour butter into a greased 13 X 9 X 2 inch baking dish.
Sprinkle brown sugar evenly over melted butter, then cranberries and walnuts.
Top with pineapple.
Keep all fairly even.
In mixing bowl, combine dry cake mix, eggs, oil and reserved pineapple juice.
Beat on medium speed for 2 minutes.
Pour into prepared pan.
Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before inverting onto a large serving platter.
(Top will have an uneven appearance).
Cool down to room temperature.
Cover with plastic wrap until ready to serve.