1 (1 lb. 4 oz.) can crushed pineapple
1 pkg. pound cake mix
1/3 c. brown sugar
3 tbsp. melted butter
1 tsp. lemon peel
1 tsp. vanilla

Drain pineapple, reserving syrup. Combine half cup drained pineapple, brown sugar, melted butter, and 3 tablespoons pineapple syrup. Spoon into mini-bundt pan. Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla, and remaining crushed pineapple. Spoon into pan. Bake at 325 degrees for 60 to 65 minutes. Cool 5 minutes in pan, then invert.