Pineapple Upside Down Cake

Ingredients:
1/2 cup (1 stick) butter, melted
1/2 cup packed brown sugar
1 can pineapple rings in 100% juice (reserve the juice)
1 jar maraschino cherries
1 box yellow or pineapple cake mix
1 4-serving box instant vanilla pudding
3 eggs
Vegetable oil
Milk
Instructions:

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Preheat and Prepare: Preheat your oven to 350 degrees F. Prepare a bundt pan by generously applying pan release or non-stick spray.
Create the Base: Melt the butter and evenly pour it into the bottom of the pan. Sprinkle the brown sugar over the melted butter.
Arrange the Fruit: Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan, creating a visually appealing pattern. Set aside.
Mix the Batter: In a stand mixer or large bowl, combine the cake mix and pudding mix. Drain the pineapple juice into a measuring cup and add enough milk to make 1 cup of liquid. Add this mixture, along with the eggs and the amount of oil called for in the cake mix recipe, to the dry ingredients. Follow the instructions on the cake mix box for precise measurements.
Pour and Bake: Carefully pour the batter over the arranged fruit in the bundt pan. Bake according to the instructions for a bundt cake. The cake is ready when an inserted knife comes out clean.
Cool and Serve: Allow the cake to cool for 10 minutes in the pan. Then, slide a knife around the edges, including the inner ring. Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or at room temperature