Pineapple Upside-Down Bundt Cake

TOPPING
1 (20 ounce) can crushed pineapple, well drained (reserve juice)
1⁄2 cup brown sugar
2 tablespoons butter
maraschino cherry, halves (optional)
CAKE
1(18 ounce) box pineapple cake mix or yellow cake mix 
3 eggs
1 1⁄4 cups water (use part reserved pineapple juice) (I used almost a full cup of pineapple juice)
1⁄3 cup oil

1 sm box instant vanilla pudding mix (optional)

Preheat oven to 350°F.
Melt butter in bundt pan in oven.
Spray cooking spray (or grease by hand) on the parts of the pan that aren't covered by the melted butter.
Sprinkle brown sugar over melted butter.
Place maraschino cherries on top of sugar.
Spread crushed pineapple over all.

In a bowl add instant pudding (if using) and cake mix.
Mix cake ingredients according to the package directions regarding time and mixer speeds.
Pour cake mix over pineapple topping ingredients in pan.
Bake for 40 minutes, until golden brown.
Test for doneness, knife or toothpick inserted should come out clean.
Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
Cool completely before serving.

Original recipe from food.com
Purple text  - my additions