Pineapple Upside-Down Gouda Cake

• 1/4 c. butter, melted
• 1/2 c. brown sugar
• 1/4 c. pineapple sauce
• 3 to 4 pineapple slices, drained (do not use fresh pineapple)
• 3/4 c. all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/4 c. butter, softened
• 3/4 c. sugar
• 2 large eggs
• 1/4 c. pineapple sauce
• 1 c. (4 oz.) finely shredded Wisconsin Gouda cheese
• heavy cream, whipped (optional)

1. Preheat oven to 375u0b0.
2. Line the bottom of a round 8 x 2-inch cake pan with parchment or waxed paper.
3. Combine melted butter, brown sugar and 1/4 cup pineapple sauce.
4. Pour into the prepared cake pan.
5. Arrange pineapple slices over mixture.
6. Set aside. Sift flour, baking powder and salt together.
7. In a large mixing bowl, cream butter and sugar with an electric mixer.
8. Add eggs, one at a time, beating well after each addition.
9. Add flour mixture and beat on low speed until well combined.
10. Stir in remaining pineapple sauce and cheese.
11. Pour batter over pineapple slices in cake pan.
12. Bake for 30 to 35 minutes.
13. Cool 10 minutes. Carefully invert onto serving platter.
14. Remove pan and paper. Serve warm with whipped cream, if desired.
15. Makes 6 to 8 servings.

butter, brown sugar, pineapple sauce, pineapple, allpurpose, baking powder, salt, butter, sugar, eggs, pineapple sauce, gouda cheese, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506898 (may not work)