Pudding-Glazed Pineapple Upside-Down Cake - cooking recipe

Ingredients

1 (20 ounce) can pineapple slices in juice
1 (3 ounce) box package instant vanilla pudding
10 walnut halves
10 maraschino cherries, halves
1/2 cup firmly packed brown sugar
1 (18 ounce) box yellow cake mix
1 (3 ounce) box instant vanilla pudding
4 eggs
1 cup water
1/4 cup oil

Preparation

Drain pineapple. (Reserve juice!).
Combine 1 package of pudding mix and pineapple juice.
Set aside.
Arrange pineapple slices in bottom of 9x13\" pan.
Place walnut and/or cherry halves in center of each ring.
Pour pudding and pineapple juice mixture over pineapple rings.
Sprinkle with brown sugar.
Combine cake mix, the other package of instant pudding mix, eggs, water and oil in large mixer bowl.
Blend.
Beat at medium speed on electric mixer for 4 minutes.
Pour over pineapple mixture in pan.
Bake at 350 for 55-60 minutes until cake tester inserted in center comes out clean and cake begins to pull from sides of pan.
Do not underbake!
Cool in pan for 5 minutes.
Invert onto serving platter and let stand 1 minute.
Remove pan.