Pineapple Upside-Down Cake

1 can (1 lb. 4 oz.) crushed pineapple
1 pkg. pound cake mix
1/3 cup 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 Tbsp. pineapple syrup. Spoon into mini bundt pan. Prepare pound cake mix according to pkg. directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple. Spoon into pan. Bake at 325 degrees for 60-65 min. Cool 5 min in pan, then invert.