Mrs. Scott's Pineapple Upside-Down Cake

Mrs. Scott’s Upside-Down Cake
Ingredients
½ c. oleo (melted, ½ cube in each cake pan)
1 c. firmly packed brown sugar (½ c. sprinkled over melted oleo
each pan)
1 (8 ounce) can crushed, drained pineapple
1 small bottle maraschino cherries, drained and halved
1 (8 ounce) can peach slices, drained
½ cup pecan or walnut slices (halves)
1 package yellow cake mix
2 eggs
1 c. whipped cream (Cool Whip)

DirectionsPre-heat oven to 350 o. Put oleo in pans, then sugar. Melt. In one pan put pineapple & cherries. In one pan put peaches & nuts. Pour ½ batter in each pan over “stuff”. Bake 40 minutes at 350 o. Let cool completely. Whip cream goes on peaches and nuts. Put top cake on and whip cream only sides. Refrigerate