Ingredients
1 1/2 sticks of softened butter
2 cups of granulated sugar
4 extra large eggs
1/4 cup of vegetable oil
2 teaspoons of vanilla extract
pinch of salt
2 3/4 cups of All Purpose Flour
3 teaspoons of baking powder
1 teaspoon of baking soda
cherries with or without stems
1 can of crushed pineapples or pineapple chunks, reserve the juice
1/4 cup of whole milk
toasted coconut flakes
Tropical Glaze
1/2 stick of butter melted
the reserved liquid of the pineapple juice
4-5 cups of powdered sugar
pinch of salt
1. Preheat your oven to 350 degrees Fahrenheit. Then start by creaming your butter, oil and sugar together for 5 minutes or until nice and fluffy, and the butter has turned a white color. Next, start adding in one egg a time really making sure that each egg is incorporated into your mixture.(Make sure that you scrape the bottom and sides of your mixing bowl.) After that, add in your vanilla.
2. Stir together your dry ingredients, then start by adding a third of it into your butter mixture then stirring it in. Then, add in another third, stir, then the last third if needed add in the milk. Lastly fold in your pineapple thoroughly then pour into your prepare bundt pan then bake in your preheated oven for 45-50 maybe even an hour depending on your oven. For half of the time bake your cake on the bottom rack of your oven then move it to the top and finish baking for the last remaining time.(I do this because you cake bake from the bottom up.)
3. To make the glaze pour in your powdered sugar, salt and butter then stir until incorporated. Then, gradually pour in your reserved pineapple juice. I like glaze in between thick and thin right in the middle! :D Decorate your cake according to your style! I like placing cherries on top along with some toasted coconut flakes for the tropical look!
-Enjoy!-
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