Pineapple Upside-Down Cake

Preheat oven to 350 degrees. Take a 9" cake pan and pour the melted butter in the pan. Be sure to cover the entire bottom of the pan.

Evenly spread the brown sugar on top of the melted butter. Layer with one whole pineapple ring in the center. Cut the remaining pineapple rings in half and place surrounding the center pineapple ring.

Next, place the maraschino cherries next to the pineapple halves and one in the center of the pineapple center ring. Put cake pan in the refrigerator until needed.

Put the flour, baking powder, baking soda and salt in a medium bowl and whisk together. Set aside.

Place the stick of butter in a large bowl or the bowl of a stand mixer. Beat (cream) the butter until smooth about 1 minute. Add the white and brown sugars and cream together until smooth, about another 1-2 minutes.

Add the eggs and vanilla to the butter and sugars and mix well.

Starting with the dry ingredients, add 1/3 of the dry mix, followed by the milk. Add and mix another 1/3 of the dry, followed by the heavy cream. Add the final 1/3 of the dry ingredients followed by the pineapple juice and mix thoroughly. Be sure to only mix until everything is incorporated. Do not overmix.

Remove the cake pan from the refrigerator and slowly add the cake batter over the pineapple slices. Place in the preheated oven at 350 for 20 minutes. Loosely cover cake with foil and bake another 20 minutes or until a toothpick comes out mostly clean.

Let cake cool for 15 minutes, then take a plate or cake stand and place inverted on top of the cake. Flip the plate/stand and cake over so it's "upside down".  You'll have some drizzle from the pan on top, don't worry, that's just extra goodness!

Enjoy the cake while still warm or room temperature for best flavor.  Cake will keep in an airtight container for up to three days.