Mini Bundt Pineapple Upside-Down Cakes (using pound cake mix)
Souce: Nordicware

6 maraschino cherries
1 (1lb. 4oz.) can crushed pineapple (reserve syrup)
1/3 cup brown sugar
3 tbsp. melted butter
1 (16-17oz.) pkg. pound cake mix
1 tsp. lemon peel
1 tsp. vanilla

Coarsely chop cherries. Drain pineapple, reserving syrup. Combine cherries, 1/2 cup drained pineapples, brown sugar, and melted butter . Spoon into greased Bundt Muffin or Angelette Pan.

Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla, and remaining crushed pineapple. Spoon into pan.

Bake at 325 degree for 30-40 minutes or until cake tests done. Cool in pan 5 minutes; turn out on wire rack or serving plate to complete cooling.