EasyDessertGluten FreePantry Staples
3 ingredient Peanut Butter Cookies
10 min prep·10 min cook
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Easy
A rich, buttery cake with caramelized pineapple topping, made in a Bundt pan.
Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan.
Melt 6 tbsp butter with ¾ cup brown sugar and 1 tbsp pineapple juice until smooth. Pour into pan.
Arrange pineapple over caramel; add cherries in gaps.
Whisk flour, baking powder, and baking soda; set aside.
Cream remaining 8 tbsp butter with granulated sugar and ¼ cup brown sugar until light and fluffy.
Add eggs one at a time. Mix in sour cream, vanilla, and almond extract.
Add dry ingredients in 3 additions, alternating with ½ cup pineapple juice, beginning and ending with dry.
Spoon batter over pineapple layer, spreading gently. Do not fill more than ⅔ full.
Place on a baking sheet; bake 55–60 min, until a toothpick comes out clean.
Cool in pan 10–15 min. Run a knife around edges, invert onto a plate, and let sit briefly before lifting pan off.
Let settle slightly, then slice. Serve warm or at room temp.
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