Baking Instructions
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Preheat oven to 350°F.
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Melt butter in 12-inch skillet with oven-proof handle or cast
iron skillet. Remove from heat. Evenly sprinkle with brown
sugar.
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Arrange pineapple slices on top of mixture and place cherries in
center of each pineapple; set aside.
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Combine cake mix, eggs, water, oil and instant pudding in large
bowl.
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Beat with an electric mixer at medium speed for 2 minutes.
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Pour batter evenly over fruit in skillet.
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Bake 50 minutes or until toothpick inserted in center comes out
clean.
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Cool cake completely on wire rack. Invert onto serving plate.
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