Pineapple Upside-Down Cake

Ingredients

• Brown sugar

  ¾ cup unpacked or 109g

• Pineapple

  Canned, water pack, solids and liquids

  12 slice or ring (3" dia) with liquid or 564g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  ½ cup or 90g

• Wheat flour

  Whole-grain

  1 ½ cup or 180g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Butter

  Unsalted

  1 cup or 227g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

Directions

1. (source: https://www.nickstellino.com/recipe/pineapple-upside-down-cake/)
2. In a saucepan over medium heat, mix the brown sugar and the butter, and cook, stirring well, until the mixture starts to brown, about 2 to 3 minutes. Turn off the heat. Pour this mixture into a baking pan, then add the pineapple rings. Place a cherry in the center of each pineapple ring and a few cherries around the outside of each ring. Preheat the oven to 375 degrees. To prepare the Batter: In a bowl, combine all the dry ingredients (see note above about the flour), then add the eggs and mix well, stirring with a wooden spoon. Add the melted butter and the milk, and keep stirring until they are completely incorporated. The batter will be stiff. Pour it over the pineapple and spread it well. Then bake in the oven for 45 minutes. Let the cake rest for at least 10 to 15 minutes, then loosen the sides of the cake with a butter knife and invert it onto a serving dish.