Preheat the oven: 350°F (175°C). Grease and flour a bundt pan.
Prepare the topping:
In a small saucepan, melt ½ cup butter and stir in brown sugar over medium heat until combined.
Pour evenly into the bottom of the prepared bundt pan.
Arrange pineapple slices over the brown sugar mixture. Place cherries in the centers of the pineapple rings if desired.
Make the cake batter:
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, beat ¾ cup butter with granulated sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla.
Alternate adding flour mixture and milk (starting and ending with flour), mixing just until combined. Stir in ¼ cup pineapple juice.
Assemble and bake: Pour batter over the pineapple in the bundt pan, spreading evenly. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and invert: Let cake cool in the pan for 10–15 minutes. Run a knife around the edges, then invert onto a serving plate. Gently lift off the pan.
Serve: Serve warm or at room temperature. Optional: top with a dollop of whipped cream or a scoop of vanilla ice cream.
💡 Tips for perfection:
For extra caramel flavor, lightly brown the brown sugar in the butter before pouring.
Use fresh pineapple slices if available—they add a brighter flavor.
A touch of rum or coconut extract in the batter pairs beautifully with the pineapple.
If you want, I can also give a super-moist, ultra-rich version that’s the ultimate crowd-pleaser for holidays or parties. Do you want me to do that?
