Pineapple Upside-Down Bundt Cake


°2 tablespoons melted butter
°1/4 cup packed brown sugar
°6 slices pineapple (from a 20 oz can), preserved juice, filtered
°6 maraschino cherries
°1 box of Betty Crocker™ Super Moist™ Yellow Cake Mix
°1 cup preserved pineapple juice (from a can of pineapple)
°1/2 cup vegetable oil
°3 eggs

* steps:

Heat the oven to 350 degrees Fahrenheit. In a cake pan with 12 fluted cups (package), pour the melted butter. Sprinkle the brown sugar evenly over the butter. Placing pineapple slices in bottom of skillet. Place a cherry in the middle of each pineapple slice.
In a large bowl, beat cake mix, pineapple juice, oil, and eggs with an electric mixer on low speed until mixture is moistened. Beat two minutes on high speed. Pour into a frying pan over the fruit.
Baking for 40 to 45 min or to cake is golden brown & comes back when touched. Cool the cake in the pan for 10 to 15 minutes. a heat-insulating plate inverted over the pan; Turn the board over and move it. Remove the pan. Feet warm or cold.