Pineapple and Caramel Upside-Down Cake

Ingredients:

Pie

• 2 cups premium flour
• 2 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 1 teaspoon ground ginger
• 1/4 tsp ground cloves
• 0.5 cup unsalted butter, softened
• 1 cup of sugar
• 2 large eggs
• 0.5 cups heavy cream
• 0.5 cups of juice from a can of canned pineapple

Topping

• 1/4 cup unsalted butter, melted
• 0.5 cup light brown sugar
• 7 canned pineapple rings (+ 0.5 cups of juice from the can, for the pie)
• 13 candied cherries

Preparation:

1. Preheat oven to 350°F (175°C). Spray the sides of a 9 x 3-inch round baking pan with cooking spray or grease with butter.
2. Pineapples and caramel:
   
   In a small bowl, combine melted butter and brown sugar. Spread the mixture in the bottom of the prepared baking dish. Arrange 6 pineapple rings around the edge of the dish and 1 in the center. Place a cherry in the center of each ring, and the rest between the slices along the edges.
   
3. Pie:
   
   In a large bowl, combine the flour, baking powder, baking soda, salt, ginger, and cloves. In another large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time. Using a rubber spatula, alternately fold in the flour mixture, heavy cream, and pineapple juice until the dough is smooth.
4. Spread batter over pineapple slices in pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
   
5. Cool the pie in the pan for 5 minutes. Then, run a metal spatula around the edge to loosen the edges, invert the serving plate over the pan, and return the pie and plate to the table. Remove from the pan and serve warm with whipped cream.