Pineapple Upside Down Bundt

2 T. butter, melted

1/4 c. brown sugar, packed

6 canned pineapple rings

6 maraschino cherries

1 yellow cake mix

juice from canned pineapple + water (if needed) to equal 1 cup

1/2 c. oil of choice (I used olive oil)

3 eggs


Pour melted butter into bottom of a bundt pan.  Sprinkle the brown sugar over the butter.  Arrange the pineapple over the sugar and place a cherry in the center of each pineapple ring.  Spray the sides of the bundt pan with baking spray.  


Beat together the cake mix, juice, oil and eggs until smooth. Pour into the prepared bundt pan and bake in a preheated 350* oven for 40-45 minutes.  Let cool in pan for 15 minutes before turning onto a serving plate.