Now you can make a small version pineapple upside-down cake without all the calories of a regular sized cake with this 3 cup Bundt pan recipe.
Prepare Batter
Preheat oven to 350 degrees Fahrenheit. Brush 3 Cup Bundt Pan with solid vegetable shortening and dust all sides with all-purpose flour. Place maraschino cherries in pan divots, add brown sugar on top of cherries then add drained crushed pineapple on top of brown sugar.
In a medium bowl combine flour, baking soda, salt, melted butter, granulated sugar, egg, and pineapple juice. Using a hand electric mixer mix ingredients until combined. Then add vanilla extract and continue beating for about 2 minutes. Pour batter over top of pineapple.
Bake
Place pan in preheated oven and bake for 30 minutes or until a toothpick comes out clean. Remove cake pan from oven and cool on a baking rack for about 10 minutes. Invert cake onto a cake board or plate and allow to sit for a minute or two until the cake falls out of the pan.