Double Pineapple Upside Down Cake

1 pkg. white cake mix

½ cup butter or margarine

1 cup brown sugar

1 can pineapple slices (30 oz.)

1 box vanilla instant pudding mix

3 or 4 eggs

½ cup oil

1 cup juice/water

Melt butter in 9 X 13" baking pan. Sprinkle brown sugar evenly over bottom of pan. Arrange drained pineapple slices in butter/sugar mix. Add pudding mix to cake mix, then add eggs, oil, and 1 cup liquid, using pineapple juice with enough water to equal one cupful. Beat until smooth, pour over pineapple slices. Bake at 350-degrees about 45 minutes or until cake pulls away from edges of pan. Let stand about five minutes then carefully invert onto board or platter.