Pineapple Upside Down Gouda Cake

• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup pineapple juice
• Filling
• 1/4 cup pineapple juice
• 3 -4 canned pineapple rings, drained (do not use fresh pineapple)
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 cup finely shredded wisconsin gouda cheese
• heavy cream, whipped (optional)

1. Line the bottom of a round 8x2 inch cake pan with parchment or wax paper.
2. Combine melted butter, brown sugar and 1/4 cup of the pineapple juice. Pour into the prepared cake pan. Arrange pineapple slices over mixture. Set aside.
3. Combine flour, baking powder and salt. In a large mixing bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until well-combined. Stir in remaining pineapple juice and cheese.
4. Pour batter over pineapple slices in cake pan.
5. Bake at 375 degrees F for 30 to 35 minutes. Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper.
6. Serve warm with whipped cream, if desired.

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Taken from www.food.com/recipe/pineapple-upside-down-gouda-cake-244057 (may not work)