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Step up your Bundt cake game with cherries, pineapples, and a brown sugar glaze with this super moist and creamy dessert.
- 6 tablespoons butter, melted
- 6 tablespoons light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 fresh pineapple, skinned, cored and sliced into rings
- 10 maraschino cherries, stemless
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon vanilla paste
- 1 1/3 cups sour cream