1/2 cup (1 stick) butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces pineapple slices, well drained
Maraschino cherries, drained and halved
1 Package Duncan Hines Moist Deluxe Pineapple Supreme Cake mix
1 package (4 serving size) vanilla-flavor instant pudding and pie filling mix
1 cup water 1/2 cup
1. Preheat oven to 350 degrees
2. For topping, melt butter over low heat in 12-inch cast iron skillet or skillet with ovenproof 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 mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350 for 1 hour or until toothpick inserted into center comes out clean. Invert onto serving plate.
Variation: Cake can be made in a 13x9x2 inch pan. Bake at 350 for 45 minutes to 55 minutes toothpick inserted until to center comes out clean. Cake is also delicious using Duncan Hines Moist Classic Yellow cake mix.