Pineapple Upside Down Bundt Cake

Preheat your oven to 350°F (175°C).
Generously apply pan release or non-stick spray to the Bundt pan. (For best results, use the Best Ever Pan Release recipe below).
Step 2: Create the Topping
Melt the butter and pour it evenly into the bottom of the Bundt pan.
Sprinkle the melted butter with brown sugar.
Cut the pineapple rings in half. Arrange the halves and maraschino cherries alternately around the bottom of the Bundt pan, forming a decorative pattern. Set aside.
Step 3: Prepare the Cake Batter
In a stand mixer or large bowl, combine the cake mix and instant vanilla pudding mix.
Drain the pineapple juice from the can into a measuring cup. Add enough milk to make 1 cup of liquid.
Add the pineapple juice-milk mixture, eggs, and the required vegetable oil to the cake mix and pudding mix. Stir to combine, following the instructions on the cake mix box for the amount of oil and eggs.
Step 4: Bake the Cake
Carefully pour the batter over the arranged pineapple and cherries in the Bundt pan.
Bake as directed for a Bundt cake. The cake is done when a knife inserted into the center comes out clean (about 35-40 minutes).
Step 5: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes.
Slide a knife around the edges of the cake, including the inner ring of the Bundt pan, to loosen it.
Carefully invert the Bundt pan onto a serving plate to release the cake.
Slice between the pineapple rings and serve warm or at room temperature.
Serving and Storage Tips