Pineapple Upside-Down Pound Cake

Ingredients

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

Directions

1. Place cherries in large flutes of greased Bundt pan
2. Drain pineapple reserving syrup
3. Combine 12 cup drained pineapple brown sugar melted butter and 3 tablespoons of pineapple syrup Spoon into Bundt pan on top of cherries
4. Prepare pound cake mix according to package directions using pineapple syrup for liquid Stir in lemon peel vanilla and remaining crushed pineapple
5. Spoon into pan
6. Bake at 325 for 60 to 65 minutes
7. Cool in pan for 5 minutes
8. Turn out on wire rack or serving plate to complete cooling