◾️ Instructions
👉 Step 1: Preheat oven to 325°F (160°C). Grease a deep 10-inch Bundt or tube pan generously with butter or baking spray.
👉 Step 2: Prepare the topping:
➡️ Pour melted butter evenly into the bottom of the pan.
➡️ Sprinkle brown sugar to cover the butter completely.
➡️ Arrange pineapple slices over the sugar and place a cherry in each center if desired.
👉 Step 3: Mix dry ingredients:
➡️ In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
👉 Step 4: Cream butter and sugar:
➡️ In a large mixing bowl, beat butter, shortening, and sugar together until light and fluffy (about 4–5 minutes).
👉 Step 5: Add eggs:
➡️ Beat in eggs one at a time, mixing well after each addition.
👉 Step 6: Alternate wet and dry ingredients:
➡️ Add dry ingredients in three additions, alternating with sour cream and pineapple juice (begin and end with flour). Mix just until combined.
👉 Step 7: Add vanilla and mix until smooth and creamy.
👉 Step 8: Assemble the cake:
➡️ Spoon batter evenly over the pineapple topping, spreading carefully.
👉 Step 9: Bake:
➡️ Bake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.
👉 Step 10: Cool and invert:
➡️ Cool the cake in the pan for 15–20 minutes. Run a knife around edges, then invert onto a serving plate. Let cool completely before slicing.
✅ Chef’s Tips:
➡️ Add 1 tbsp rum or coconut extract for a tropical flavor boost.
➡️ Serve slightly warm with whipped cream or vanilla ice cream.
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