Preheat oven to 350. Chop nuts using food chopper, set aside. Melt butter in 12' oven safe frying pan over low heat. Remove from heat. Stir in brow sugar until well blended. Drain pineapple, reserving juice; set aside. Arrange pineapple slices over sugar mixture. Place a cherry half in center of each pineapple slice. Sprinkle with nuts. Add enough water to pineapple juice to make 1 1/3 cups liquid. In bowl, combine cake mix, liquid, eggs, and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake; invert onto large, heat-safe serving plate. Cool slightly. Attach Open Star tip to Easy Accent Decorator, fill with whipped topping and pipe around edge of cake. Serve warm.
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|Serving Size: 1 Serving (1331g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2424 (52%)|
|Amt Per Serving||% DV|
|Total Fat 269.4g||359 %|
|Saturated Fat 120.3g||601 %|
|Monounsaturated Fat 99.3g|
|Polyunsanturated Fat 31.3g|
|Cholesterol 1917.1mg||590 %|
|Sodium 1818.5mg||63 %|
|Potassium 1771.3mg||47 %|
|Total Carbohydrate 515.5g||152 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 508.5g|
|Protein 68.1g||97 %|
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Calories per serving: 4641
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