Pineapple Upside Down Cake
  1. Preheat Oven to 350 Degrees.
  2. In a small sauce pan, melt butter and brown sugar until evenly melted. Pour evenly into a greased Bundt pan.
  3. Open can of pineapple rings. Drain pineapple juice into measuring cup. In lieu of water for your cake mix use the pineapple juice. Set aside. Slice pineapple rings in half.
  4. Stand pineapple rings in a circular design around the Bundt pan adding 1 cherry between each slice of pineapple around the mold. Should look like a pretty flower.
  5. Add cake mix, eggs, oil and the reserved pineapple juice to make batter in bowl. If there is not enough juice, use the remainder with water. I usually get about 3/4-1 cup of juice per can.
  6. Pour SLOWLY over pineapple design. Bake for 38-45 mins.
  7. Cool for approximately 10 minutes and then invert onto a cake platter. Let cool completely, serve and enjoy!