cherries with stems for topping drained on paper towels
Cherry Buttercream Icingoption 1
1cupsalted butter
4cupspowdered sugar
2teaspoonsalmond extract
3-4tablespoonswhipping cream
Pistachio Pudding Icing (option 2)
1 1/2cupscold milk
1envelope dessert topping mixie: Dream Whip
1envelope instant pistachio pudding
Instructions
Preheat oven to 350 degrees, Grease and flour a bundt cake pan and set aside
Combine cake mix, pudding mix, oil, eggs, milk and pineapple in a stand mixer bowl
Mix the batter on medium speed for approximately 2 minutes, then pour into the prepared cake pan.
Bake for 50-60 minutes until a tester inserted into the middle comes out clean.
Let cool completely.
Combine all icing ingredients together and whip for 2-3 minutes with your stand mixer, until creamy and smooth. Add more whipping cream if you want a lighter icing.