Pineapple Upside-Down Pound Cake - cooking recipe

Ingredients

7 maraschino cherries
1 (1 lb. 4 oz.) can crushed pineapple
1/3 c. brown sugar
3 Tbsp. melted butter
1 (16 to 17 oz.) pkg. pound cake mix
1 tsp. vanilla
1 tsp. lemon peel

Preparation

Place cherries in large flutes of greased Bundt pan.
Drain pineapple, reserving syrup.
Combine 1/2 cup drained pineapple, brown sugar, melted butter and 3 tablespoons of pineapple syrup. Spoon into Bundt pan on top of cherries.
Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple.
Spoon into pan.
Bake at 325\u00b0 for 60 to 65 minutes.
Cool in pan for 5 minutes.
Turn out on wire rack or serving plate to complete cooling.