Pineapple Upside Down Bundt Cake
1/2 cup butter, melted
1/2 cup brown sugar
1 (15.25 ounce) can pineapple slices in pineapple juice, drained with juice reserved
About 16 marachino cherries
1 (15.25 ounce) box yellow cake mix
1 (3.4 ounce) box instant vanilla pudding mix
1 cup liquid (reserved pineapple juice + milk)
1/3 cup vegetable oil
Preheat oven to 350 degrees F. Prepare Bundt pan by greasing or with cooking spray. Pour melted butter into bottom of Bundt pan. Sprinkle brown sugar over butter. Cut pineapple slices in half and arrange in bottom of pan, rounded side down. Place a cherry between each pineapple slice.
In a large bowl, combine cake mix and pudding mix. Add enough milk to the reserved pineapple juice to make 1 cup of liquid. Add pineapple juice mixture, oil, and eggs to cake mix. Beat at medium speed of mixer for 2 minutes. Pour batter over pineapple slices. Bake for 50 minutes, shielding cake with foil the last 20 minutes of baking time to prevent over browning. Test cake for doneness with wooden pick. Cool cake on rack for 15 minutes before inverting to remove from pan.