Pineapple Upside-Down Pound Cake

Directions

1. 1
   Place cherries in large flutes of greased Bundt pan.
2. 2
   Drain pineapple, reserving syrup.
3. 3
   Combine 1/2 cup drained pineapple, brown sugar, melted butter and 3 tablespoons of pineapple syrup. Spoon into Bundt pan on top of cherries.
4. 4
   Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple.
5. 5
   Spoon into pan.
6. 6
   Bake at 325° for 60 to 65 minutes.
7. 7
   Cool in pan for 5 minutes.
8. 8
   Turn out on wire rack or serving plate to complete cooling.