Pineapple Upside Down Bundt Cake

Instructions
Preheat & Prep:

Preheat your oven to 350°F (175°C).
Thoroughly grease a 10- to 12-cup Bundt pan with butter or non-stick spray. Lightly dust with flour (or use a non-stick Bundt pan).
Make the Topping:
In a small saucepan over medium heat, melt 1/2 cup butter.

Stir in the brown sugar until the mixture is bubbly and smooth.
Pour the caramel mixture evenly into the bottom of the prepared Bundt pan.
Arrange pineapple slices on top of the sugar mixture in a decorative pattern. Optionally, nestle a maraschino cherry in the center of each pineapple slice and sprinkle chopped nuts over the top.
Prepare the Cake Batter:

In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the softened butter with granulated sugar until light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract, sour cream, and milk until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
Assemble the Cake:

Pour the batter evenly over the pineapple topping in the Bundt pan, smoothing the top with a spatula.
Bake:

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes.
Invert & Serve:

Carefully invert the Bundt pan onto a serving plate. Gently lift the pan to reveal the pineapple and caramel topping.
Serve warm or at room temperature. Enjoy your delicious creation with a dusting of powdered sugar or a dollop of whipped cream, if desired.
Enjoy this beautiful Pineapple Upside Down Bundt Cake—a perfect blend of tropical flavors and classic comfort!