Pineapple Upside Down Bundt 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:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
3. Melt the butter and evenly pour it into the bottom of the pan. Sprinkle the brown sugar over the melted butter.
4. Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan.
5. In a stand mixer or large bowl, stir the cake mix and pudding mix together. 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 instructions to the cake mixture.
6. Carefully pour the batter over the fruit in the pan.
7. Bake according to the instructions for a bundt cake. The cake is done when an inserted knife comes out clean.
8. Allow the cake to cool for 10 minutes in the pan. Slide a knife around the edges, including the inner ring.
9. Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or at room temperature.

Best Ever Pan Release (from I Am Baker):

Mix equal parts of vegetable shortening, vegetable oil, and all-purpose flour until smooth. Using a pastry brush or paper towel, apply to the pans, paying special attention to corners, nooks, and crannies