Ingredients:

  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar, packed
  • 1 can (20 oz) pineapple slices in 100% juice, juice reserved
  • 1 jar (10 oz) maraschino cherries, stems removed and patted dry
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup reserved pineapple juice
  • 1/2 cup full-fat sour cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously spray a 10-12 cup Bundt pan with non-stick baking spray containing flour.
  2. Pour the melted butter into the bottom of the prepared pan and sprinkle the brown sugar evenly over the butter.
  3. Press the pineapple rings into the bottom and up the sides of the pan. Place cherries into the centers of the rings and in any gaps between the fruit.
  4. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until no lumps remain.
  5. In a separate medium bowl, beat the eggs, vegetable oil, 1/2 cup of reserved pineapple juice, and sour cream until the mixture is smooth and pale.
  6. Slowly fold the dry ingredients into the wet. Mix until just combined and velvety.
  7. Carefully spoon the batter over the fruit in the Bundt pan, ensuring the pineapple rings do not shift until the pan is about 3/4 full. Smooth the top with a spatula.
  8. Bake for 45 minutes until a skewer comes out clean and the edges pull away.
  9. Cool the cake in the pan for exactly 10 minutes. Place a large serving plate over the pan and invert the cake in one swift motion to release.