Step up your Bundt cake game with cherries, pineapples, a brown sugar glaze and more.
6 tablespoons butter, melted
6 tablespoons light brown sugar, packed
1/2 teaspoon ground cinnamon
1 fresh pineapple, skinned, cored and sliced into rings
10 maraschino cherries, stemless
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
3/4 cup unsalted butter, softened
3 large eggs
1 tablespoon vanilla paste
1 1/3 cups sour cream
Preheat oven to 350°F.
Combine the melted butter, light brown sugar and cinnamon in a small bowl. Pour into the bottom of a Bundt pan.
Slice the pineapple rings in half. Place the ring halves into the Bundt pan, alternating with the cherries.
Combine the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the sugar and butter together until fluffy and light in color. On low speed, add in the eggs, vanilla paste and sour cream and beat until just incorporated.
With the mixer still on low speed, add in 1/3 of the flour mixture. Mix until just incorporated. Repeat until all of the flour has been incorporated. The batter will be very thick.
Spoon the batter evenly into the Bundt pan. Once the pan is full, tap the pan on a countertop to ensure the batter fills in the spaces between the fruit. Bake in the oven for 1 hour. Let cool for 10 minutes and turn out onto a serving plate.