Preheat oven to 350F. Lightly grease the sides of a bundt pan (or
tube pan, see note below) or a 9 x 13” baking pan, if you do not have a bundt
pan. Prepare your “topping”, mix butter,
brown sugar and corn syrup in a small bowl, pour into your pan and arrange
pineapple slices on mixture. Heat in
oven for 15 minutes. Remove from oven,
allow to cool a few minutes then place cherries in the middle of the pineapple
slices. Set aside.
Prepare your cake batter; place flour, sugar,
baking powder, salt and oil into a freestanding mixer with paddle attachment or
in a bowl and mix with an electric mixer until you get a sandy consistency. Add in the milk and egg, beat until smooth
and well mixed.
Carefully pour cake batter over fruit and
bake for 30-35 minutes, or until toothpick in center comes out clean. Let cool for 5 minutes then carefully invert
cake onto serving platter. Let stand 1
minute then remove pan. Serve warm. Top with whipped cream if desired.
To save time you can also use a store bought packaged
yellow or white cake mix, plus the ingredients specified on the package. Bake as directed on package for your type of
TIP: Have a 2-piece leaky baking pan? Mix equal
quantities of corn starch and water, about a tablespoon of each should be
enough. Invert your pan and slowly pour
the slurry along the seam where the two-parts meet creating a seal. Place the pan in your preheated oven for 1-2
minutes until dry. It is now ready to
use and leak-proof.