Preheat the oven to 350F, and spray or butter + flour a bundt pan very well. Set aside.

In a small nonstick pot, melt together the 2 tablespoons of butter and the brown sugar. Add in two tablespoons of pineapple juice {from the can}, and whisk vigorously.

Let the mixture boil for about a minute, then remove from heat. Pour the caramel into your prepared bundt pan, and top with slices of pineapple. My pan fit 6, yours may fit more or less!

Place a maraschino cherry in the center of each pineapple slice, and set aside.

Drain the remaining pineapple slices {if any}, and chop roughly. These will be added to the cake batter in a little bit.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the remaining 12 tablespoons of butter and the white sugar until light and fluffy.

Add in the eggs and vanilla, and beat until incorporated.

Add in half the flour, the baking powder, and the salt, and mix until combined.

Pour in the milk and pineapple juice, mix again, then add in the remaining flour.

Fold in the chopped pineapple chunks, then pour the batter on top of your prepared caramel and pineapple.

Bake in your preheated oven for 55-60 minutes, until a toothpick inserted in the center comes out clean.

Let cool slightly, then invert onto a serving plate. If any pineapple sticks to the pan, just remove and replace on the cake... nobody will know. Serve warm!