Upsidedown Pineapple Pound Cake

Drain a can (1lb-4oz) crushed pineapple, reserving syrup. Combine 1/2 cup drained pineapple, 1/3 cup brown sugar, 3 Tbsp each melted butter and pineapple syrup. Spoon into Bundt pan. Prepare 1 package pound cake mix according to directions using pineapple syrup for liquid. Stir in 1 tsp each lemon peel and vanilla and remaining crushed pineapple. Spoon into pan. Bake at 325 degrees for 60-65 minutes. Cool 5 minutes. Invert.

Class of 1942