Preheat oven to 325ºF. Grease a 12-cup bundt pan with shortening, then dust it with flour. (Or use Baker's Joy or Cake Release. See above article.)
In large bowl using a stand mixer or electric mixer, mix together the butter and sugar until light and fluffy.
Add in the eggs and continue to mix until blended.
Add in the flour and baking powder and mix again until smooth.
Pour in the vanilla extract and pineapple juice and mix to combine.
In a small bowl, mix together the brown sugar and melted butter and pour into bottom of prepared pan.
Layer the pineapple rings around the bottom of pan and place a cherry in the center of ring and on the outside.
Spread the batter evenly in the bundt pan and bake for 1 1/2 hours or until center is set.
Immediately turn out onto serving tray. If you don't turn out right away the brown sugar mixture will harden and stick to pan.
Allow the cake to cool. Then store in an airtight container at room temperature.
Notes
Adapted from Shirley Temple Cake from Tastes of Lizzy T.Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**