Pineapple Upside Down Mini Bundt Cakes

Ingredients & Measurements:
Cake:
Jar of Maraschino Cherries
Can of Pineapple Slices
1 Vanilla Cake Box Mix
1 cup pineapple juice
⅓ cup vegetable oil
1 tsp. vanilla extract
3 eggs, room temperature

Brown Sugar Butter Topping
1 stick unsalted browned butter*
½ cup brown sugar

*Click link to watch how I brown butter

Instructions
Step 1: Make Cake Mix
Follow directions on the back of the cake mix box, however you will replace the water with the pineapple juice. Combine the cake mix with the pineapple juice, oil, eggs, and vanilla extract. Mix until combined and there are no lumps. 

Step 2: Make the Topping
Take 16-18 cherries and cut them in half. Mix the brown sugar with the browned butter.

Step 3: Prep the Cake Pan
If using a mini cake pan like I have, spray each mold with non stick cooking spray. Then add about 2 tbsp of the brown sugar butter mix, followed by 3-4 halved cherries with the cut part face down. Then place a pineapple ring down on top of the cherries. Then add cake patter to each mold until they are ⅔ full. 

If using a 9×13 inch pan, spray the pan with non stick cooking spray. Spread the brown sugar butter mixture along the bottom of the pan. Lay the pineapple rings evenly along the bottom of the pan on top of the brown sugar butter mixture. Place a halved cherry inside each pineapple ring. Top with the cake batter and spread evenly over the pineapple slices, careful not to disturb the cherries.

Step 4: Bake
Preheat the oven to 350 degrees F.
The mini cake molds take 15-18 minutes to bake. The 9×13 inch cake will take about 35-40 minutes to bake. 

Once the cakes are done baking, remove from the oven and let sit for 10 minutes. Carefully invert the pan onto a serving tray and gently lift the pan to release the cake. Allow the cake to cool for 20 minutes, then enjoy. 

Store in the refrigerator for up to three days.