Pineapple Upside-Down Cake

• 1 (20-ounce) can pineapple slices in juice, drained
• Cooking spray
• 1/3 cup fat-free caramel topping
• 9 maraschino cherries, drained
• 5 tablespoons butter
• 2/3 cup sugar
• 2 large eggs
• 1/2 cup low-fat buttermilk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/4 cups all-purpose flour

1. Preheat oven to 350u0b0.
2. Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.
3. Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.
4. Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan.
5. Bake at 350u0b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.

pineapple, cooking spray, caramel topping, maraschino cherries, butter, sugar, eggs, lowfat buttermilk, baking powder, vanilla, salt, baking soda, flour

Taken from www.myrecipes.com/recipe/pineapple-upside-down-cake-3 (may not work)