Recipe for Pineapple Upside Down Cake

I've had a number of emails requesting the recipe for my Pineapple Upside Down Cake that is made in a cast iron skillet....so here it is!

1/2 cup nuts chopped (I used pecans)
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
1 can (20 oz) pineapple slices
5 Maraschino Cherries, drained
1 package (18.25 oz) Yellow Cake Mix
Water
3 Eggs
1/3 cup Vegetable Oil
Preheat Oven to 350 degrees.  I also put a cookie sheet or pizza pan on the rack to set the skillet on while it bakes to prevent dripping.
Spray cast iron skillet with nonstick cooking spray, making sure to coat sides well.
Melt butter in cast iron skillet on rangetop, add brown sugar and stir until bubblly. 
Drain pineapple, reserving the juice; set aside.
Arrange pineapple slices and cherries in skillet, sprinkle nuts on top. 
Add enough water to pineapple juice to make 1 1/3 cups liquid. 
In bowl combine cake mix, liquid mixture, eggs, oil and whisk until well blended.  Pour over fruit mixture and bake 35-40 minutes or until cake test comes out clean. 
Allow to cool 5 minutes.  Carefully run knife around sides of skillet.  Place cake plate on top of skillet and invert (this may take two people).