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Pineapple Upside-Down Mini Bundts

6 maraschino cherries, coarsely chopped
1 (20 ounce) can crushed pineapple,
    drained, syrup reserved (divided)
1/3 cup packed brown sugar
3 tablespoons melted butter
1 (16 to 17 ounces) box pound cake mix
1 teaspoon lemon peel
1 teaspoon vanilla extract

Heat oven to 325 degrees F.

Combine cherries, 1/2 cup drained pineapple, brown sugar and melted butter. Spoon into greased Bundt muffin tin, multi-mini Bundt pan or jumbo muffin pan, dividing evenly.

Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining drained crushed pineapple. Spoon into pan, over pineapple mixture, filling each of the six cups nearly full. Place remaining batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan.

Bake in preheated oven 30 to 40 minutes or until cakes test done and tops are lightly browned. (Loaf pan may take a few minutes longer.) Cool in pans 5 minutes, then turn out onto wire rack or serving plate to complete cooling. Makes 6 muffins or mini-Bundts, plus one loaf cake.

NOTE: If desired, pineapple-brown sugar mixture can be doubled, and half can be placed in the loaf pan before adding batter. An 8-inch square pan could be used, too, but cake will not bake as long.

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