Pineapple Cake

Pineapple Cake For the Pineapple Cake 1 cup sugar 1/2 cup butter softened 2 eggs 1 1/2 cups all purpose flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/2 cup milk 4 slices pineapple canned, cut into 1/2 in pieces, reserve juice Additional pineapple slices and cherries. For the Pineapple Syrup 1/2 cup pineapple juice 1/2 cup sugar Preheat oven to 350° and grease and lightly flour a 8 inch bundt pan. For the Pineapple Cake In a medium mixing bowl, beat butter and sugar together, then add eggs and beat until well incorporated. Using another mixing bowl, whisk flour, baking powder, baking soda and salt together. Next, add flour mixture to the wet ingredients, alternating with the milk. Mix until well blended. Cut pineapple slices into 1/2 inch pieces and gently fold into batter. Take additional pineapple slices and cut each into 4 pieces and lay in bottom of bundt pan along with the cherries (this step is totally optional). Pour cake batter over pineapples and cherries and bake for 45 minutes. Remove from oven and let cool for 5 minutes. For the Pineapple Syrup In a small sauce pan, heat pineapple juice and sugar stirring constantly until boiling. Turn pineapple cake onto a cake plate and pour pineapple syrup over cake.