PINEAPPLE CROWN CAKE

1 (1 lb. 4-oz.) can Dole Crushed Pineapple, divided use
3 tablespoons butter, melted
1/3 cup brown sugar, packed
1 (1 lb. 1-oz.) package pound cake mix
2 eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla

Drain pineapple reserving syrup.

Lightly grease a 9-cup Bundt pan. In bottom combine butter, brown sugar, 3 tablespoons reserved pineapple syrup and 1/2 cup drained pineapple.

In mixer bowl combine dry pound cake mix, eggs, lemon peel, vanilla and 1/2 cup reserved pineapple syrup. Beat 3 minutes at medium speed. Stir in remaining drained pineapple. Spoon batter into prepared pan.

Bake at 325 degrees F. 60 to 65 minutes. Allow to stand 5 minutes; invert onto serving plate.

Makes 10 servings
From: Recipelink.com
Source: Recipe booklet: Bundt Pan Spectaculars from the Dole Kitchens, not dated