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CRANBERRY UPSIDE-DOWN CAKE

1 (20 oz.) can pineapple tidbits, drained (saving juice)
1/2 c. butter
1 c. packed brown sugar
1 c. cranberries (fresh or frozen)
1/2 c. chopped walnuts
1 pkg. yellow cake mix
3 eggs
1/4 c. oil

Drain pineapple, using juice with water to make 1 1/2 cups.
Grease a 13 x 9 x 2-inch baking pan. Spread with sugar,
cranberries, pineapple and walnuts.

Mix cake mix, eggs, oil and juice. Beat on medium speed for 2
minutes. Pour over cranberries mixture. Bake at 350 degrees for 25 to 30
minutes or until done. Cool before serving.

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