Pineapple Upside-Down Mini Bundts

By rossboys

Ingredients

• 6 maraschino cherries, coarsely chopped
• 1 (20oz) can crushed pineapple, drained, syrup reserved (divided)
• 1/3 cup packed brown sugar
• 3 Tbsp melted butter
• 1 (16 to 17oz) box pound cake mix
• 1 tsp lemon peel
• 1 tsp vanilla extract

Preparation

Step 1

Preheat oven to 325 deg.

Combine cherries, 1/2 cup drained pineapple, brown sugar and melted butter. Spoon into greased Bundt muffin tin, multi-mini Bundt pan, dividing evenly.

Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining drained crushed pineapple. Spoon into pan, over pineapple mixture, filling each of the six cups nearly full. Place remaining batter into greased and floured 8-1/2x4-1/2 loaf pan.

Bake in preheated oven 30 to 40 minutes or until cakes test done and tops are lightly browned. Loaf pan may take a few minutes longer. Cool in pans 5 minutes, then turn out onto wire rack or serving plate to complete cooling.