2 tbsp salted butter melted
2 tbsp pineapple juice
1 tsp pure vanilla extract
INSTRUCTIONS
● Start by preheating oven to 350°F and spraying a 12 cup bundt pan with nonstick spray or grease pan (make sure you really prepare your pan well to insure no sticking for this cake).
● In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed.
● Slowly add the granulated sugar. Mix together for an additional 5 minutes, until very pale yellow and fluffy.
● Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
● Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt. Be careful not to overbeat. Add the sour cream, crushed pineapple and vanilla extract. ● Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
To Assemble
● Pour melted butter in the bottom of the sprayed pan then sprinkle the butter with brown sugar.
● Line the bottom of the pan with the pineapple rings and add 1 cherry to the center of each pineapple ring.
Continued on next page (page 3)
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