Cream together the softened butter and granulated sugar in a large mixing mixer until light and fluffy. Beat in the eggs one at a time, beating thoroughly after each addition. Incorporate the vanilla extract.
Alternately add the dry flour mixture and milk to the butter mixture. Start and finish with the dry ingredients. Mix just till mixed, taking care not to overmix.
Pour the batter over the pineapple rings in the prepared bundt pan, spreading it evenly.
Bake for 50-60 minutes in a preheated oven, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and leave it to cool for about 10 minutes in the pan. The cake should then be inverted onto a serving plate or cooling rack. Lift the pan gently away from the cake, allowing the caramelized pineapple and cherries to settle on top.
Before serving, allow the cake to cool fully. You can serve it plain, with whipped cream, or with a scoop of vanilla ice cream.
Take pleasure in your homemade Pineapple Upside Down Bundt Cake.
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