PINEAPPLE UPSIDE DOWN CAKE in Bundt pan
https://fobdel.com/2025/10/04/pineapple-upside-down-bundt-cake/?fbclid=IwY2xjawONWpxleHRuA2FlbQIxMABicmlkETFJYnV0VmZZU09WMkVVa3FZc3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHi5PcpkXh3-DoBq4RWTPjhLfbgUqI-0NKT2uZvPhAU_i5tldpbktEfpnfRM9_aem_EeGnUYVBUCYGzSo_z5_tMw 1/2 cup butter, melted 1/2 cup brown sugar 1 (15.25 oz) can pineapple slices in juice, drained (reserve juice) 1 jar maraschino cherries 1 (15.25 oz) box pineapple or yellow cake mix 1 cup reserved pineapple juice (add water if needed to reach 1 cup) 1/3 cup vegetable oil 3 eggs Tip: Cutting pineapple slices in half makes them fit neatly along the Bundt ridges, while cherries pop with color between each slice. Preheat oven to 350°F. Grease Bundt pan. Pour butter in pan, sprinkle with brown sugar. Arrange halved pineapple slices rounded side down, put cherries between slices Mix cake batter with juice, oil, and eggs. Beat 2 min. Pour over fruit, bake 45–50 min. Cool 15 min, invert, and serve. tips: Fruit sticking? Make sure pan ...