Preheat the oven to …..C degrees.

Butter and flour a Bundt cake pan and set aside.

In a pan melt together 2 tbsp of butter and the brown sugar, as the sugar melts add in 2 Tbsps. of pineapple juice from the can and whisk vigorously till it starts to thicken.

Pour the prepared caramel into prepared bundt cake pan, and top with slices of pineapple, depending upon ones pan size the no. of pineapple will vary. (have cut the pineapple slices into the halves and placed them in the caramel). Place the cherry in the centre if one has used the pineapple slices as a whole, if the slices are cut into halves then one places the cherry where ever one feels comfortable and finds it suitable.

Drain the remaining pineapple slices and chop them into small pieces. In a bowl cream
both sugar and butter until its light and fluffy (forming peaks). At this stage add the eggs and vanilla, beat until both of them get incorporated together.

In a separate bowl sift the dry ingredients together i.e. flour, baking powder and salt. Now add little by little into the wet ingredients and mix it well until combined. At this stage pour in milk and the pineapple juice and mix it and now add the rest of the dry ingredients.

Now add the finely chopped pineapple chunks, dollop the batter onto the caramel and pineapple pieces. In a preheated oven bake the cake for 50 to 60 minutes. (keep checking the timing may vary for different ovens with a toothpick, the toothpick should come clean
when inserted in centre of the cake).

Let the cake cool slightly for about 10 TO 15 minutes, then invert it onto a plate. Serve warm.