Skillet pineapple upside down
TOPPING
1/2 c butter or margarine (1 stick)
1 c brown sugar, firmly packed
20 oz can pineapple slices
maraschino cherries
CAKE
1 pkg pineapple supreme cake mix, duncan hines
3.4 oz vanilla instant pudding, 1 sm box
4 large eggs
1 c water (I use the juice from the pineapples)
1/2 c oil
Preheat oven to 350°F.
For topping, melt butter over low heat in 12-inch 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.
For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl
Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.
Bake at 350 ºF for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate.
