Upside-Down Pineapple Bundt Cake

I saw this ingenious idea for converting one of my favorite cakes from the usual Upside-Down Pineapple Cake to a Bundt version and had to make it for dessert after "Sunday" supper.  My Mom made this specialty cake in a cast-iron skillet and we all loved it, but I bet she'd like this method even better!

Of course, the one floating around on FaceBook is done with a cake mix and knowing all the preservatives that are packed in that box, I just couldn't help but pull out one of my yellow cake recipes I've done over the years.  It really is just as simple to make a true home-made version and although there's still a lot of debate over preservatives and the higher incidence of cancer, after losing our daughter, I try to stay natural.  It's my thing.

Pineapple Upside~Down Bundt Cake
1 can (20 oz.) Pineapple rings in juice
1 jar (10 oz) Maraschino Cherries
1/2 cup (1 stick) unsalted butter, melted
1/2 cup firmly packed light brown sugar

Grease and flour a 12-cup Bundt cake pan.  Pour melted butter in the bottom and sprinkle the brown sugar over it.  Slice the pineapple rings in half (I used all, but 2) and arrange in the bottom of the Bundt pan with a Maraschino Cherry between each slice.

Cake
1/2 cup (1 stick) unsalted butter, at room temperature
1 3/4 cup granulated sugar
1/2 cup vegetable oil
2 tsp. Vanilla extract
4 large eggs
3 cups King Arthur all-purpose flour
4 tsp. baking powder
2 T cornstarch
1/2 tsp. salt
1 1/4 cups whole milk

Preheat oven to 350F-degrees.
In a stand mixer, using the paddle attachment, cream the butter.  Slowly add the granulated sugar as the mixer is running on low.  Turn mixer to medium and beat until fluffy.  Add the vegetable oil and mix thoroughly, scraping down the sides of the bowl with a rubber spatula.  Add the vanilla extract, then the eggs, one at a time, beating well after each addition.

Sift the dry ingredients together and add alternately with the milk--1/3 dry ingredients, 1/2 milk, 1/3 dry ingredients, the remaining milk, and finally the last of the dry ingredients.  Mix on medium just until completely blended--don't over mix.

Gently, spoon the batter into the Bundt pan on top of the pineapple and cherries.  Place in the preheated oven for 55 minutes.  After 30 minutes, turn oven down to 325 and continue baking until a cake tester comes out cleanly from the center.  Remove from the oven and allow to cool for 10 minutes before inverting onto a platter.

I can't wait to slice it up for dessert and surprise my hubby--he loves this cake too and we can remember going to Mom's for Sunday dinner waiting for this favorite.  Enjoy!