Preheat your oven to 350°F (175°C) and grease your Bundt pan thoroughly.

Sift the yellow cake mix in a mixing bowl to ensure a smooth texture.

In a large bowl, whisk together eggs, melted butter, crushed pineapple with juice, milk, sour cream, and vanilla extract until smooth.

Gently add the sifted cake mix into the wet ingredients and stir until just combined.

In a separate bowl, combine melted butter and brown sugar until smooth and creamy.

Pour the brown sugar mixture into the bottom of the greased Bundt pan and layer the pineapple rings on top.

Pour the prepared cake batter over the pineapple rings, spreading it evenly.

Place the Bundt pan in the oven and bake for 40 to 50 minutes, checking for doneness with a toothpick.

Allow the cake to cool in the pan for about 10-15 minutes before inverting onto a serving plate.

While cooling, fold sliced strawberries with sugar in a medium bowl and let sit for 10-15 minutes.

Once cooled, fill the center of the inverted cake with the sweet strawberries before serving.