Slice the frozen cherries in half and place in a small bowl with ½ cup of sugar

Prepare your bundt pan by spraying it with Pam Baking Spray

Mix the flour and salt in a medium bowl and set aside

Using a stand mixer In a large bowl cream butter, then add sugar and beat on high until really fluffy

Gradually mix in eggs one at a time 

Beat in vanilla

Mix in the flour and sour cream - a cup or so at a time until everything is well blended.

Drain the cherries, reserving the liquid for later

Fold the cherries into the cake batter gently - two or three stirs should do it. 

Spoon the cake batter into the pan evenly.  

Shake the bundt pan lightly so that the batter and fruit will settle

Bake at 325 F degrees for 1 hour and 15 minutes - baking times can vary.  

When the cake is golden brown remove it carefully from the oven

You cake is done if a wooden pick comes out clean

Cool it on a wire rack.  Only invert the cake on your favorite cake plate once it’s completely cool.

In a small saucepan heat the cherry juice until it bubbles.

Once inverted, brush on the leftover cherry syrup on the top and sides.

Dust with confectioner’s sugar enjoy