Melt 2 Tablespoons of the butter with the brown sugar and 2 Tablespoons of the pineapple juice from the can of pineapple rings.
Pour into a greased 10” bundt pan.
Arrange pineapple slices and cherries in the bottom of the pan (in the sugar/butter mix).
Take the remaining pineapple slices and roughly chop. Set aside.
Using a stand mixer, mix the remaining 12 Tablespoons of butter with the white sugar using the paddle attachment.
Add the eggs and the vanilla then mix.
Add half of the flour, baking powder and salt. Mix until combined.
Pour in the evaporated milk, pineapple juice (all that remains in the can) and add the remaining flour and mix until incorporated.
Carefully fold the chopped pineapple pieces into the cake batter.
Using a measuring cup, carefully pour the batter into the bundt pan around the pineapples and cherries being careful not to displace them.
Once you have a good layer covering those toppings, pour in the rest. Spread the batter around so that it’s even.
Bake in the oven for 50-55 Minutes until a toothpick comes out clean.
Remove from the oven and allow to cool for 5 minutes.
Carefully remove from the bundt pan. You don’t want to leave it too long or the brown sugar/pineapple topping at the bottom of the pan will begin to harden and stick to the pan.
Notes
Make sure you use a standard 12-cup bundt pan for this recipe.
This cake can be kept at room temperature (covered with plastic wrap) for up to 3 days. It can also be frozen. To do this: place the cake on a baking pan and put into the freezer for 1-2 hours until frozen. Remove from freezer and wrap the cake with plastic wrap and then foil. Place back into the freezer and it should keep for up to 3 months. To defrost, remove from freezer to countertop until it comes to room temperature.
Grease the bundt pan VERY well. See my notes above.