Step 1

Preheat the oven to 325 degrees F. Prepare a 12 CUP bundt or tube pan with grease then flour or sugar. I dust it with granulated sugar after I grease it with Crisco shortening. The sugar doesn't leave white areas in the cake. coat with Wilton cake release. As added security to prevent this cake from sticking, I lined the bottom of the pan with parchment paper after greasing the pan. I then greased the parchment paper.

Step 2

Pour 4 tablespoons melted butter in the bottom of the prepared pan then sprinkle the butter with 1/2 cup brown sugar.

Step 3

Over the brown sugar lay the pineapple rings and add 1 cherry to the center of each pineapple ring. Proceed with mixing the batter.

Step 4

In the bowl of your stand mixer, beat butter until smooth. Add sugar and beat until smooth about 2 to 3 minutes on medium speed.

Step 5

Add eggs, one at a time, beating well after each addition. Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour. Add vanilla and mix on low to medium until well combined.

Step 6

Pour batter over the pineapple slices in the prepared tube or bundt pan. Bake for 1 hour 15 to 20 minutes. Cool in the pan for 15 minutes before inverting onto a serving tray. Make syrup.

Step 7

In a small saucepan, combine 1/2 cup pineapple juice and 1/2 cup sugar over medium-high heat. Stir and bring to a boil; reduce to a simmer, and cook until the mixture has thickened slightly about 5 minutes. Remove from heat, and stir in almond liqueur.

Step 8

Remove from heat and cool for 5 minutes.

Step 9

Carefully poke holes in the top of the cake with a skewer (the side with the pineapples) and pour syrup over the cake.

Step 10

Store in an airtight container on the countertop 3 to 4 days.