This is an excellent way to use up those leftover maraschino cherries from the New Year's ham.
Instead of laying the pineapple flat in the baking pan, use a bundt pan. Cut the pineapple slices in half and put a cherry in between every slice. I was able to use an entire 20 oz can of pineapple this way.
Pineapple Upside Down Bundt Cake
20 oz can of pineapple rings
maraschino cherries
1/2 cup brown sugar
1 stick butter
1 box vanilla pudding
2 cups flour
1/2 cup white sugar
1 t baking soda
1/2 t salt
2 t vanilla
4 eggs
juice from pineapple plus enough water to equal 1 cup
Set oven to 350 degrees. Melt the butter and brown sugar. Pour into an ungreased bundt pan. Cut pineapple slices in half and arrange around the bottom of the pan alternating with cherries. Mix the dry ingredients and wet ingredients in separate containers, then mix together. Pour very carefully over the pineapple and cherries. Bake at 350 degrees for 45 minutes or until a toothpick inserted in the cake comes out clean. It should easily come out of the pan after about 15 minutes. Enjoy!
