Pineapple Upside-Down Bundt Cake

 

2

tablespoons butter, melted

1/4

cup packed brown sugar

6

pineapple slices (from 20-oz can), drained reserving juice

6

maraschino cherries

1

box Betty Crocker® SuperMoist® yellow cake mix

1

cup reserved pineapple juice (from can of pineapple)

1/2

cup vegetable oil

3

eggs

• 1 Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices. Place 1 cherry to center of each pineapple slice.
• 2 In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
• 3 Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.