Cake  
1 pkg  Duncan Hines® Moist Deluxe Pineapple Supreme Cake Mix  1 pkg  
1 pkg  vanilla instant pudding mix – (4-serving size)  1 pkg  
4  eggs  4  
1 cup  water  250 mL  
1/2 cup  vegetable oil  125 mL  

Topping  
1/2 cup  butter or margarine  125 mL  
1 cup  brown sugar – firmly packed  250 mL  
20 oz  pineapple slices – well drained  560 g  
Maraschino cherries – halved and drained  
walnut halves  

1. Preheat oven to 350°F (180°C).

2. For topping, melt butter on low heat in 12 inch (30 cm) cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, Maraschino cherries and walnut halves in skillet. Set aside.

3. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.

4. Bake at 350°F (180°C) for 1 hour or until toothpick inserted into center comes out clean. Invert onto serving plate. Cut into wedges.

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