Pineapple Upside-Down Cake

Heat oven to 350°F. In your pan, melt the butter in oven. Remove it as soon as the butter is melted. Lightly spray the sides of the pan with cooking spray.

Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

In a bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scrape the bowl. Beat on high speed 3 minutes. Run batter through a sieve into a new bowl to remove any undissolved flour.

Pour batter over pineapple and cherries.

Bake 40 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over.

Leave pan over cake a few seconds so brown sugar mixture can drizzle over cake; remove pan.

If any of your cherries sank into the cake, just place new ones.

Serve warm.

Store cake loosely covered in the refrigerator.