• Preheat oven to 350° and grease and lightly flour a 8 inch bundt pan.

For the Pineapple Cake

• In a medium mixing bowl, beat butter and sugar together, then add eggs and beat until well incorporated.
• Using another mixing bowl, whisk flour, baking powder, baking soda and salt together.
• Next, add flour mixture to the wet ingredients, alternating with the milk. Mix until well blended.
• Cut pineapple slices into 1/2 inch pieces and gently fold into batter.
• Take additional pineapple slices and cut each into 4 pieces and lay in bottom of bundt pan along with the cherries (this step is totally optional).
• Pour cake batter over pineapples and cherries and bake for 45 minutes.
• Remove from oven and let cool for 5 minutes.

For the Pineapple Syrup

• In a small sauce pan, heat pineapple juice and sugar stirring constantly until boiling.
• Turn pineapple cake onto a cake plate and pour pineapple syrup over cake.

ENJOY!