PC Pineapple Upside Down Cake
- 1/2 c nuts
- 1/2 c butter
- 1 c brown sugar
- 1 (20oz) pineapple slices, reserving liquid
- 1 pkg (18.25oz) yellow cake mix with ingredients on pkg
- 1 c whipped topping thawed
Preheat oven to 350 degrees. Chop nuts, set aside. Melt butter in 12" family skillet over low heat. Remove from heat. Stir in brown sugar until well blended. Drain pineapple reserving the juice; set aside. Arrange pineapple slices over sugar mixture. Place a cherry half in center of each pineapple slice. Sprinkle with nuts. Measure reserved pineapple juice, adding water to measure the amount of liquid called for on cake mix. Combine cake mix, liquid, eggs, and oil according to pkg. Whisk until blended and smooth. Pour over fruit in skillet. Bake 35-40 minutes or until toothpick comes out clean. Remove from oven and let cool 5 minutes. Loosen edges of cake and invert onto serving plate.