A delicious sweet recipe

UPSIDE DOWN PINEAPPLE CAKE

Ingredients:
* 2 cups of pineapple chunks or 4 to 5 slices
* 1 stick of unsalted butter
* 3/4 cup light brown sugar
* 1 cup cake flour
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup granulated sugar
* 2 eggs
* 1 cup milk
* 1 1/2 teaspoons vanilla extract
* 1 tablespoon dark rum
* A few maraschino cherries

Directions:

Melt 4 tablespoons(half a stick) of the butter in a skillet, over medium heat. Add the brown sugar and stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple chunks in a spring cake pan in a pleasing pattern and pour the butter and sugar mixture over.

Preheat the oven to 375 degrees F.

Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.

In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and milk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.

Spoon the batter evenly over the pineapple slices in the pan. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes.

Let it cool on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate. Arrange the maraschino cherry halves, cut side down, into the top of the cake.

Serve cake warm or at room temperature.