Pineapple Upside Down Bundt Cake

I came across my bundt cake pan the other day. I thought to myself,  I really need to use it more often. So I went through my cupboard and found all the ingredients for a semi homemade pineapple upside down cake.  Then I found out my brother and his family were coming to town. I now had willing taste testers to help eat up the cake. My son and I would never have finished it by ourselves. It was fate.

INGREDIENTS:

• 1 stick unsalted butter, melted
• 1/2 cup brown sugar
• 1 can (20 ounces)  pineapple slices, reserve the juice
• 1 small jar maraschino cherries (you will need about 15-20 depending on your bundt pan size)
• 1 box yellow cake mix (thus the semi homemade description)
• 1 package (3.4 ounce) vanilla pudding mix
• 3 eggs
• 1/3 cup vegetable oil
• 1/3 cup milk

DIRECTIONS:

1. Preheat the oven to 350 F degrees. Spray a bundt pan generously with nonstick spray.
2. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar. 
3. Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan. 
4. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended. 
5. Pour the batter evenly over the pineapple and cherries. 
6. Follow the cake mix instructions for how long to bake in a bundt pan. Approximately 35-40 minutes. Bake until an inserted toothpick comes out clean.  
7. Cool the cake for about 30 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve. 

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